Had lunch at a friends house yesterday and she served us this most amazing soup. It is like the green chile stew that you might have read on this blog, but the tomatillos give this soup just a little different flavor and it is a lighter soup than the one previously posted. It is easy, quick to prepare and goes so well with a pan of corn bread or warm tortillas which you have spread with a bit of butter and salt. Great for those nights when you have some left over roasted chicken you bought at the store, or some saved frozen chicken you have in the freezer. It is so good. You will make it again, and again….
2 T. butter
1 onion finely chopped
2 cloves garlic finely chopped
Saute onion and garlic in the butter
Add:
1 small can chopped green chilis
1 28 oz. can chopped tomatillos (I found these in that special international section at Kroger at Frankford & Midway)
1/2 tsp. dried oregano
1/2 tsp. white pepper
32 oz. chicken broth
1/2 cup shredded chicken breast (I used the roasted chicken from Kroger)
1/2 cup uncooked rice
Cook on low/medium for about 20-30 minutes.
That’s it.
Chocolate Castles 