1 chicken breast
3 tablespoon olive oil
1 diced yellow onion
6 smashed garlic cloves
2 jalapeños cut into pieces without seeds
6 cups chicken broth
1/4 cup fresh cilantro
1 cup corn
salt and cayenne pepper to taste
fresh tortillas
Garnish with any of;
shredded cabbage
avocado
cilantro
sour cream
limes
fresh mexican white cheese
Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 3 minutes per side. Remove chicken, and set aside.
Lower to medium heat, add onions and garlic to saucepan, and sauté for 5 minutes stirring occasionally. Stir in the tomatillos, jalapeño peppers and sauté for 10 minutes. You can use this time to shred the chicken. Add broth and bring to a boil. Reduce heat, add cilantro and puree. Return to pot, add shredded chicken and corn, salt and pepper to taste and simmer for about 5 minutes. Garnish as desire and serve with warm tortillas
FTY; Tomatillos are rich in vitamins and minerals and are considered to be good for health. You can eat them raw or add to soups and salads for a tasty meal.
SM Recipes 