Sunday, October 30, 2011

Vegetable Chicken Soup

Salsa verde, green sauce. Mexican version made with tomatillos.

Tomatillos are small fruits (used as a vegetable) enclosed in a husk. The fruit resembles a small unripe tomato and is usually green or yellow. The yellow color indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper like and is light brown. The flesh is slightly acidic with a hint of lemon. Tomatillos belong to the same family as tomatoes.

The Aztecs first grew tomatillos as far back as 800 B.C. and they have been popular in Mexico and other Latin American countries for many years. In the US, they are mainly grown in Texas.

The condition of the husk is often a good indicator when selecting tomatillos. If the husk is dry or shriveled then the fruit is probably not in good condition. Select tomatillos that have an intact, tight-fitting, light brown husk. If you peel back a small part of the husk, the fruit should be firm and free of blemishes.

Canned tomatillos are available at specialty markets and are often used when making sauces. Tomatillos are available year round in supermarkets and specialty markets. Domestically grown tomatillos are available from May through November.

Fresh tomatillos with the husk still intact may be stored in the refrigerator for up to two weeks. They are best stored in a paper bag. Tomatillos last a week longer in the refrigerator if the husks are removed and the fruit is placed in sealed plastic bags. Tomatillos may also be frozen after removing the husks.

The husks must be removed before preparing, but tomatillos in the husk are often used as decoration. Wash the fruit with water to remove the film left by the husk. Tomatillos may be used raw in salsas or salads or cooked for sauces. Cooking enhances the flavor and softens its skin, but the result is a soupy consistency since the fruit collapses after a few minutes.
By http://www.foodreference.com/html/art-tomatillo.html


Vegetable Chicken Soup
Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 rotisserie chicken, remove skin and bones
2 large potatoes, chopped
1 onion, chopped
2 cups green salsa verde
1 (15.25 oz) can corn, drained
1 (10.5 oz) can cream of chicken soup
1 (14.5 oz) can carrots, drained
6 cups chicken broth
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Directions:
In large pot, heat oil over medium heat. Add onions, salt and pepper, stir. Cook onions until tender. Add remaining ingredients. Stir well. Turn heat to high and bring to boil. Reduce heat, cover and simmer about 60 minutes. Cook until potatoes tender. Enjoy!

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24 comments:

  1. yummy looking soup Christine looks wonderful

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  2. I wish I could always have this on hand in case of a cold. Looks so warm and comforting!

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  3. Sounds very full of wonderful comforting flavors!

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  4. I had a big pot of soup going today too. Wish I saw this post before I hit Wegman's today, they had beautiful tomatillos but I didn't know how to prepare them, this would have been perfect! Thanks for sharing.

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  5. Chicken soup is about the most comforting meal on the planet! Cold and rainy here tonight, so soup sounds perfect! Plus, I love green salsa!!!

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  6. I love chicken, I love veggies, I love soup! What's not to love about this recipe? This is lovely :)

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  7. This looks delicious! Perfect soup weather.

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  8. Chicken and vegetable soup is such a comforting meal on a cold fall or winter day!

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  9. My kids have been sick for days now - I would love a nice pot of homemade chicken soup. Sounds all warm and toasty!

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  10. yum looks like a fantastic fall soup. I just made something almost like this the other day it came out really tasty! I love tomatillos :) thanks for sharing well done

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  11. Wow, this looks easy to throw together and sounds delicious!

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  12. I'm a fan of tomatillos although I've never worked with them. I always thought they weren't related to tomatoes...thanks for the info!

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  13. Looks so appealing!I love the presentation..too it is so elegant and yummy..

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  14. Hi Jen,

    I hope your children feel better soon.

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  15. Thank you for all your warm comments. I appreciate you and your comments.

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  16. I adore salsa verde--it really dresses up a simple dish, doesn't it?

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  17. Sounds yummy Christine! I love that you're not scornful of using canned soups. I get tired of seeing so many bloggers act like it means one can't cook if we use canned soups. They can be delicious and add a lot of flavor to something. This looks great! :-)

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  18. Hi Cucina,

    Yes, salsa verde adds a lot of flavor to dishes. Love it.

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  19. I don't know what happened to my comment. Christine, your chicken soup looks very comforting.

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  20. Ohh, I love the Mexican twist on this soup! Love salsa verde!

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  21. hi christine, this recipe is guaranteed delicioius with the many chicken flavors added. the corn is perfect. i will have it hot for lunch

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  22. I love this soup, especially with sala verde, and all of the vegetables. soup is perfect for rainy Fall days, we have been having. Thanks for sharing.

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  23. Absolutely loved these. In India, we cook tomatillos in a different way. I loved your style too! Looks like I need to make this very soon!!

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