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2012-01-19 digital edition

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2012-01-19 / General Stories

From the Chef’s Corner

Tomatillo Cilantro Chicken Soup
by Chef Deedle

Spicy, creamy and cheesy and full of chicken – that’s the way we like our winter soups. This is one variation of chicken soup.

1 ½ lbs. tomatillos, husks removed
1 onion, chopped
1 (stick) butter
¼ cup minced garlic
Salt to taste
2 cans (15 ½ oz. each) chicken broth
3-4 cups deli chicken
½ bunch cilantro, chopped (to taste)
2 cans (15 oz. each) cream-style corn
Fresh black pepper, to taste








Quarter tomatillos. Saute onion in butter and add garlic and tomatillos. Cook until soft, then add salt. Add broth and cilantro. Simmer 50 minutes. Add deli chicken, creamed corn, and black pepper. Serve with shredded cheese and tortilla chips if desired.

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