Chicken Tortilla Verde Soup

I've got a soup to spice up your weekend.

Loving Latin flavors this soup is right up my alley.  If you love them too, you'll just die over this soup.  It's not your typical tortilla soup.  This one, inspired by Paula Deen , is white in color.  Yes, white.  It also has several types of green chilies.  Yum for green chilies.  A mild tart flavor that just calls me.  I think it started in the 80's with Enchiladas Suizas...but I digress.

Oh, and another important 'green' item is tomatillos.  Have you cooked with them yet?  They have the most fabulous flavor!  This is a good way to experiment with them.  The canned variety is used here for ease or making the soup.

Her method is interesting.  She actually poaches the chicken in the soup and then removes it it shred and replaces it back to finish it off.  I was eager to try this, and we were both glad I did.  The end result was a wonderful warming spicy (with flavor, not heat) soup with excellent flavor!  You've gotta try this one.  

Thanks to Paula for the creativeness of this soup!

Chicken Tortilla Verde Soup

adapted from Cooking with Paul Deen January/February 2013

Serves 4 - 6

2 T canola oil, divided
1/2 lb boneless skinless chicken breasts
1 1/2 c chopped yellow onion
1 c chopped poblano pepper
4 cloves of garlic, minced
6 c chicken broth
1 28 oz can of tomatillos, drained and chopped
1 T cumin
2 t dried thyme
3/4 c sour cream
1/2 c cilantro, chopped
Garnish: fried tortilla strips

In a large stockpot, heat 1 tablespoon of oil.  Add add chicken, and brown both sides, about 6 minutes.  Remove chicken.  Add remaining tablespoon of oil, heat over medium-high heat.  Add onion, poblano, and garlic.  Cook about 7 minutes or until onion has softened.  

Add a couple of tablespoons of the broth and scrape up any browned bits.  Add remaining broth and cumin and thyme.  Add chicken and bring to a boil.  Reduce heat and simmer 30 minutes or until chicken has cooked through.  

Remove chicken from the pot and cool slightly.  Shred meat and return to the pot.  Stir in sour cream and cilantro.  Serve topped with tortilla chips.