This Mexican based soup is ideal for your taste-buds. The preparation for the Tomatillo soup is quite easy.
• 2 Chicken Breast Halves (skinless, boneless - pounded thin)
• 2 Jalapeno Peppers (seeded, minced)
• 3 tbsp Olive Oil
• 1 Onion (chopped)
• 3 pods Garlic (minced)
• 1 pound chopped tomatillos
• 4 cups Chicken Stock
• 1/4 tsp Cayenne Pepper
• 1/2 tsp Hot Pepper Sauce
• 2 tbsp Chopped Fresh Cilantro
• 1/4 cup Sour Cream (optional)
• Ground Black Pepper to taste
• Salt to taste
Take oil in a large vessel and heat it on a high flame.
Put the chicken pieces in it and sauté until both sides are browned. Then remove the chicken, and set aside.
Now add onions and garlic to the oil and sauté until golden. Now add tomatillos, jalapeno peppers, stock and bring to a boil.
Reduce heat, cover the pot, and simmer for about 15 minutes.
Take the above-made mixture out to make a puree in a blender.
Return the puree to pot and reheat.
Slice the chicken into thin slices, and then shred. Stir the slices into soup.
Season the soup with salt and pepper. Then add minced cilantro.
Pour the soup into bowls and put a dollop of sour cream on top of each portion, and let it melt a bit.
Garnish each dollop with a single cilantro leaf, and serve immediately.