Chicken Tomatillo Soup Recipe: How to Make It

Name: Chicken Tomatillo Soup Recipe: How to Make It
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 carton (32 ounces) reduced-sodium chicken broth; 1 pound tomatillos, husked and chopped (about 2 cups); 2 medium tomatoes, chopped; 1 medium sweet red pepper, chopped; 1 pound boneless skinless chicken breast halves; 2 tablespoons taco seasoning; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (15 ounces) Southwest or seasoned recipe black beans, undrained; 3 cups fresh or frozen corn, thawed; Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges

www.tasteofhome.com

I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add...

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Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
1 pound tomatillos, husked and chopped (about 2 cups)
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 pound boneless skinless chicken breast halves
2 tablespoons taco seasoning
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) Southwest or seasoned recipe black beans, undrained
3 cups fresh or frozen corn, thawed
Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges