Tomatillo And Squash Soup Recipes

TOMATILLO SOUP

Steps:

• Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
• Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
• Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
• Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
• When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

CHICKEN TOMATILLO SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

TOMATILLO AND SQUASH SOUP

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Remove and discard the husks from the tomatillos.
• Wash them and cut in half.
• Trim the tomatoes and quarter them.
• Quarter and slice the onions.
• Arrange the tomatillos, tomatoes, and all but one clove of the unpeeled garlic on a cookie sheet.
• Sprinkle lightly with salt.
• Roast for 35-45 minutes, until the vegetables are soft and beginning to char in spots.
• Remove and let cool for a few minutes.
• While the vegetables are roasting, combine the diced squash, the vegetable broth, and 2 cups of water in a large soup pot.
• Simmer, covered, for at least 45 minutes, or until the squash is very tender.
• While everything else is cooking, heat the olive oil in a large skillet and add the onions and the remaining clove of garlic, peeled and minced, and a dash of salt.
• Cook over medium heat, stirring often, until the onions are caramelized to a dark golden brown.
• When the roasted vegetables are cool enough to handle, scrape the red tomatoes off their skins with a spoon.
• Squeeze the soft garlic out of the husks and discard the husks.
• Combine the red tomato pulp, the tomatillos, and the soft garlic in a blender or food processor with a little water, and puree them.
• Add the puree to the broth and squash, along with the caramelized onions and the chopped cilantro.
• If the broth has greatly reduced during cooking, add some water.
• Toast the dried red chiles in a hot pan or over a flame until they blister or show black spots.
• Chop them, removing some of the seeds if you want to reduce the heat, and stir them into the soup.
• Simmer everything together for 5-10 minutes.
• Serve hot, with warm corn tortillas or any good bread.

CHICKEN-TOMATILLO SOUP

Steps:

• Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
• While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
• Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
• Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

21 BEST WAYS TO COOK WITH TOMATILLOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tomatillo recipe in 30 minutes or less!