Paula's Chicken Tomatillo Soup

By Tstone76

Ingredients

• 2 pounds fresh tomatillos, husks removed
• 4 jalapeños, halved lengthwise and seeded
• 1 cup packed fresh cilantro leaves
• 1 tablespoon minced garlic
• 1 tablespoon fresh lime juice
• 1 onion, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 tablespoons vegetable oil, divided
• 6 cups chicken broth
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon ground coriander
• Garnish: fried corn tortilla strips

Preparation

Step 1

In a large saucepan, combine tomatillos and water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer for 10 minutes or until tomatillos are tender; drain.
In the work bowl of a food processor, combine tomatillos, jalapeños, cilantro, garlic, and lime juice. Process until mixture is slightly chunky. Add onion, and pulse 2 to 3 times or until onion is combined. Mixture can be made up to 3 days ahead, covered, and refrigerated.
In a resealable plastic bag, combine flour, salt, and pepper. Add chicken; seal bag, and shake to coat.
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of chicken, and cook for 5 to 6 minutes or until chicken is browned. Remove from pan. Add remaining 1 tablespoon oil to pan, and cook remaining chicken for 5 to 6 minutes or until chicken is browned. Return all chicken to pan. Stir in broth, cumin, chili powder, coriander, and tomatillo mixture. Bring to a boil over medium-high heat, reduce heat, and simmer for 30 minutes. Garnish with fried tortilla strips, if desired.