Informations supplémentaires
35 min.
|
427 kcal
|
easy
|
|
Printable version
1. Setup
Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Preheat the oven to 425°F. Cut the jalapeño in half. Chop half of the shallot. Slice the rest of the shallot. Separate a few cilantro leaves from the stems. Cut the lime into wedges. Cut the tortillas into pieces.
2. Make the tortilla chips
Spread tortillas on a baking sheet. Brush with olive oil. Bake for 6-8 minutes.
3. Cook the shallots
In a pot over medium-high heat, add a drizzle of olive oil. Add the chopped shallots and cook for 3-4 minutes. Add the spices and cook for another 1-2 minutes.
4. Simmer
In the same pot, add the chicken, the bouillon cube, the jalapeño and 3 2P | 5 3P cups of water. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes.
5. Make the soup
Remove the chicken from the broth, shred up into pieces using two forks and set aside. In the pot, add the tomatillos, the cilantro leaves and stems and using a mixer or a hand blender , make a smooth soup. Return the shredded chicken and simmer for 1-2 minutes. Before serving, add the lime juice, to taste.
6. Plate your dish
Serve the chicken soup and garnish with the tortilla chips, the shallot slices, the sour cream and a few cilantro leaves. Bon appétit!
360gChicken Thighs
1unitCilantro
1unitLime
1unitChicken Broth Cube(s)
1unitSour Cream
2unitCorn Tortilla(s)
1unitJalapeño(s)
1unitTomatille
1unitShallot
15mlSpice Mix(coriander powder,cumin powder,dried oregano)
What you need
Pot, baking sheet, hand blender.
427 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
27g
9%
fat
22g
34%
cholesterol
128mg
43%
fiber
5g
20%
protein
33g
saturated
5g
25%
sodium
1506mg
63%
sugar
10g
trans
0g