Roasted TOMATILLO CHICKEN SOUP with Beans / Pollo en Salsa Verde con frijoles ❤️

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green chilies

Green tomatoes provide a similar flavor profile.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat adds fiber, while store brands save money.

Boil chicken with celery rib, cilantro, onion, salt, and pepper in a Dutch oven covered with water for about 25 minutes.

Remove chicken, shred it, and keep it covered to stay moist.

Roast tomatillos cut in half with 1 tbsp vegetable oil in a cast iron skillet on medium high heat.

Roast 2 poblano peppers until charred, then place in a plastic bag to steam for 15 minutes.

Remove garlic cloves from roasting pan to avoid burning.

Grind 1 tsp peppercorns, 1/2 tsp oregano, and 1 tsp cumin with a little salt.

Add 1/2 cup water to ground spices and set aside.

Blend roasted tomatillos, poblano peppers, cilantro, 1.5 tbsp chicken bouillon, and 1 cup chicken broth until smooth.

In a stainless steel brazer, sauté 1 cup julienne onions in 1 tbsp vegetable oil until translucent.

Add ground spices, 2 cups diced tomatoes, blended mixture, and 2 cups chicken broth to the brazer.

Add 1/2 tsp sugar to balance flavors and simmer for 15 minutes.

Add shredded chicken and 2 cans drained cannelini beans, simmer for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary