Ingredients

• 2 skinless , boneless chicken breast halves - pounded thin
• 3 tablespoons olive oil
• 1 onion , chopped
• 3 cloves garlic , minced
• 1 pound chopped tomatillos
• 2 jalapeño peppers , seeded and minced
• 4 cups chicken stock
• 0.5 teaspoons hot pepper sauce , Optional
• 0.25 teaspoons cayenne pepper , Optional
• 2 tablespoons chopped fresh cilantro
• 0.25 cups sour cream , Optional
• salt to taste
• ground black pepper to taste

Instructions

1. 1 Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
2. 2 Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low, cover, and simmer for about 15 minutes.
3. 3 Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
4. 4 Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.

Nutrition per serving