Chicken Chili Verde

Tomatillos, Tomatillos, Tomatillos where have you been all my life?? Maybe I've seen you before but was creeped out by your looks, I mean you are green, have an awkward tomato shape, and are covered in a husk <- I thought only corn had husks?! Boy am I glad I decided to give you a try! This soup certainly highlights the tomatillo and is without a doubt a refreshing summer soup. The ingredients in this soup can be switched up to your liking by omitting the beans and adding a small pasta, or white rice. I also will add sweet summer corn next time I make this <--- which will be very soon! Adapted from http://ourlifeinthekitchen.com/?p=2204

1. 3 cups cooked chicken ( I used a rotisserie)
2. 1 lb Tomatillos ( husk removed, cleaned, cut into quarters)
3. 1 large white onion ( chopped)
4. 4 cloves of garlic ( minced)
5. 3 limes ( the juice of two, and one cut up into quarters)
6. 2 jalapenos ( chopped & seeded unless you like it spicy)
7. 1 can cannellini beans ( drained and rinsed)
8. 3 tbsp chopped cilantro
9. 2 tsp cumin
10. 1/2 chili powder
11. 6 cups low sodium chicken stock
12. olive oil
13. salt and pepper

Saute the onions on medium in a large pot in olive oil until soft but not brown, add garlic cook another minute, add cooked shredded chicken, tomatillos, jalapenos, chicken stock, rinsed & drained beans, lime juice, cumin, and chili powder, let simmer for 30 - 40 minutes uncovered or until the tomatillos are tender. Add chopped cilantro the last ten minutes of cooking to keep the color and freshness.

I added lime wedges and a couple pinches of fresh cilantro to my soup bowl..

Enjoy :)

Poblano & Potato Soup

I really am loving soup these days, it might have something to do with being able to use random ingredients in your refrigerator, or the convenience of them being so easy to make <- either way I am smitten with them. The Poblano & Potato Soup on it's own is stunning! When you add the smoked paprika oil, crispy bacon, and cilantro lime sour cream you get a mouthful of tasty morsels that will blow you away! no lie... The spiciness of the poblanos is softened with the sour cream and the potato's add a nice texture to the soup. Next time I make this I will add lentils because I think it will add that protein I was missing.

Adapted from Bitchin Camero
Poblano & Potato Soup

1. 4 slices thick cut bacon
2. 1 large white onion (diced)
3. 3 garlic cloves (chopped)
4. 1 shallot (diced)
5. 2 poblano peppers ( sliced)
6. 1 lb of red, yellow, or purple creamer potatoes ( peeled & diced)
7. 3 cups chicken stock
8. salt and pepper to taste

Cook bacon over medium low heat in a large pot until the bacon is crispy, remove with a slotted spoon and drain the bacon on a paper towel. set aside. Drain all the bacon fat except for 2 tbsp

Use 2 tbsp of the bacon fat to saute your onions.

Saute the onion for 7-8 minutes but do not brown, add poblanos, saute for another 5 minutes, add garlic & shallot, saute for another minute. Add the potatoes and stock and bring to a boil. Reduce heat to simmer and allow to simmer for 20- 30 minutes or until the potatoes are fork tender.

While the soup is cooking prepare your toppings

Smoked Paprika Oil

1. 1/2 tsp smoked paprika
2. 2 tbsp olive oil

Combine the oil and paprika in a cup, stir to combine, set aside.

Cilantro Lime Sour Cream

1. 1/2 cilantro ( chopped fine)
2. 1/2 cup sour cream
3. 1 tbsp lime zest
4. 1/2 tbsp fresh lime juice

Chop cilantro, zest lime with a microplane grater, add lime juice, and sour cream, stir to combine. set aside

When the soup if done cooking, take it off the heat and use either an immersion blender or blender. Puree the soup until smooth. Season to taste with salt and pepper.

Put soup into bowls and drizzle with paprika oil, top with cilantro sour cream, and crispy bacon.