Green Chicken Tortilla Soup

Green Chicken Tortilla Soup - This green chicken tortilla soup takes me back to growing up in San Diego.

📝 Ingredients

• 3 chicken breasts or thighs
• 10 tomatillos
• 1 small onion (chopped)
• 6 cups chicken broth
• 3 jalapenos (deseeded)
• 2 cloves garlic
• 1 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 cup cilantro
• 2 tablespoons lime juice
• 2 tablespoons worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon olive oil
• 1 bay leaf
• broken tortilla chips or tortilla strips
• avocado
• fresh cilantro
• jalapeno slices
• limes
• queso fresco
• red onion
• sesame sticks
• shredded cheese
• sour cream
• Tapatio hot sauce
• tortilla chips

👨‍🍳 Instructions

1. 1Add chicken broth to a large pot and bring to a boil. Lower temperature to a simmer and add in bay leaf and chicken and bay leaf to large pot. Once completely cooked through, approximately 20 minutes, then remove the chicken from the pot and let it cool. When the chicken is cool enough to handle use a fork to shred the meat. Remember to remove the bay leaf.
2. 2While the chicken cooks, heat olive oil in a separate saucepan on medium heat. Add in tomatillos, onion, garlic, jalapenos, cilantro, cumin, chili powder, cayenne, salt and pepper and cook down for approximately 10-12 minutes. Tomatillos should be blistered and soft to the touch. Add tomatillo mixture to the food processor and blitz until smooth.
3. 3Stir in tomatillo mix and shredded chicken back into the pot of broth. Add in lime juice, worcestershire sauce and honey and stir and let simmer. Taste and add any additional salt and pepper to your liking.
4. 4Ladle soup into bowls, top with tortilla chips to taste, optionally garnish with your preferred toppings; serve immediately.