About this recipe:This soup is packed full of flavour and is perfect for the winter months. Chicken is simered with tomatillos in a spicy chicken stock, before being garnished with a dollop of soured cream and coriander.
2 skinless, boneless chicken breast fillets, pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, finely chopped
450g chopped tomatillos
2 Scotch bonnet chillies, seeded and finely chopped or to taste
1 litre chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh coriander
4 tablespoons soured cream
salt to taste
ground black pepper to taste
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Method Prep:20min › Cook:20min › Ready in:40min
Heat oil over high heat in a large saucepan. 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, chillies and stock. Bring to the boil. Reduce heat, cover the pan and simmer for about 15 minutes.
Puree vegetables in batches in a liquidiser or food processor. Return to pan 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 coriander and ladle into bowls. Put a dollop of soured cream on top of each portion and let it melt a bit. Top each dollop with a single coriander leaf and serve immediately.
Fresh tomatillos can be purchased in Hispanic speciality shops or online when in-season. If unavailable, use the tinned variety.