I can’t stand soup when it’s hot outside. I often see coworkers enjoying soup for lunch all the year round, and I’m sweating just thinking about it if the temp outside is above about 75 degrees. (But I’ll drink hot coffee on an August morning, unless I’ve made cold brew coffee the night before. I’m weird, I know.) But now that it’s cooler, I’ve been incorporating more soups again.
I am the biggest fan of a soup that satisfies as a meal. Sure, simple starter soups are delicious, but I still have to make something else to accompany them. A stew or chili is substantial. Filling. I can also freeze leftovers and have soup ready for me to grab and take to the office for lunch. This chicken tomatillo chili not only meets these requirements, it’s also a budget stretcher, thanks to the beans. It’s a big bowl of comforting, warming, hearty deliciousness.
Chicken Tomatillo Chili (gluten-free, dairy-free)
1 lb tomatillos, cut in half
2 medium yellow onions, sliced
6 garlic cloves, peeled
2 Hatch (similar to Anaheim or Big Jim) chiles (you can also substitute other fresh chiles, just mind the heat and adjust accordingly)
1 14-oz can whole tomatoes
1 3 ½ lb chicken, cut into pieces, breasts removed and set aside
6 c water
2 t ground cumin
1 t ground coriander
1 t dried oregano
2 t chipotle chile powder
1 t smoked paprika
1 t salt
¼ t black pepper
2 ½ c cooked black beans (or 2 cans, drained)
2 ½ c cooked white beans (or 2 cans, drained)
2 ½ c cooked pinto beans (or 2 cans, drained)
½ c chopped cilantro
Preheat broiler. Place tomatillos, sliced onions, garlic cloves, and chiles on a foil-lined baking sheet. Broil for 5-7 minutes or until the skins of the tomatillos and chiles are blackened. Remove from broiler and allow to cool. Peel the skins from the chiles, and remove the stems and seeds. (It’s a good idea to do this with disposable [non-latex if you have a latex allergy] gloves on.) Place tomatillos, onions, garlic, chiles, and the can of whole tomatoes (with the juice) in a large soup pot. Add the chicken pieces (reserving the breasts) and the water. Bring to a boil. Reduce to a simmer and allow to cook for 30 minutes. Add the chicken breasts and simmer for 20 minutes longer.
Using tongs, remove all of the chicken and place on a platter to allow to cool. Meanwhile, add the cumin, coriander, oregano, chipotle chile powder, smoked paprika, salt and pepper to the pot and puree the broth and vegetables using a stick blender, or a regular blender in batches. Add the beans.
Once the chicken is cool enough to touch, remove the meat and shred with your fingers, and place back into the pot with the beans. Allow to simmer for 20 minutes or until flavors meld. Adjust seasoning to taste. Serve garnished with cilantro.