Chicken Tomatillo Soup
7 or 8 fresh tomatillos husks removed, quartered
Combine tomatillos and jalapeño in blender or food processor. Blend until thick and smooth -- about 1 minute. Set aside.
Brown the chicken and set aside in 1/2 of the oil.
Add onion and remaining oil to Dutch oven and sauté until translucent -- about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and tomatillo mixture. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.
To serve: Stir in cilantro and salt. Serve hot with baked tortilla chips, if desired.
Per Serving (per one cup serving): 212 Calories; 9g Fat (36.6% calories from fat); 26g Protein; 7g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 550mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.
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