Embark on a culinary adventure with this vibrant Chicken-Tomatillo Soup! Tangy tomatillos mingle with tender chicken in a flavorful broth, creating a symphony of Southwestern flavors that will awaken your taste buds.

Follow The Directions

01

Step

In a large pot, combine the whole chicken, diced green bell pepper, ground cumin, and salt. Cover with water, ensuring the chicken is fully submerged. Bring to a boil. (5 minutes)

02

Step

Once boiling, reduce heat to medium-low and simmer, partially covered, until the chicken is cooked through and the juices run clear when pierced with a fork. This should take approximately 40 minutes. Ensure an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C).

03

Step

Carefully remove the cooked chicken from the pot and set aside to cool slightly. Reserve 4 cups of the flavorful cooking broth in the pot. Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the chicken meat and set aside. (15 minutes)

04

Step

While the chicken is cooling, prepare the tomatillos and chile peppers. In a separate pot, combine the tomatillos and chile peppers and cover with water. Bring to a boil, then reduce heat and simmer until the skins of the tomatillos are soft, about 5 to 8 minutes. Be careful not to overcook them. Drain the water and allow the tomatillos and peppers to cool slightly. Peel and finely chop them.

05

Step

In a blender, combine the chopped tomatillos, chile peppers, and peeled garlic cloves. Process until smooth, creating a vibrant green sauce. (30 seconds)

06

Step

Add the green sauce to the reserved chicken broth in the pot. Add the shredded chicken and bring the mixture to a boil. (5 minutes)

07

Step

To serve, divide the tortilla chips evenly between 4 bowls. Ladle the hot chicken soup over the chips, then top generously with shredded Colby-Jack cheese, diced avocado, sliced black olives, and fresh cilantro sprigs. Serve immediately and enjoy!