It seems that weekends are either productive or relaxing, but often times not both. If it’s productive, I spend Monday thinking how I’d love an extra day to relax; but conversely, if the weekend is relaxing, I feel very unaccomplished when the work week hits. I just can’t win!
This weekend happened to be productive, but so much fun! We went to a surprise birthday party at WhirlyBall (basically lacrosse with bumper cars); I tried a new Pilates class with a friend and then had her and her husband over for brunch; and we visited our friends’ new baby.
I also managed to squeeze in some cooking in preparation for the week ahead. The chilly and windy weather we’ve been experiencing in Chicago made me crave a nice hearty soup. With the craziness of the weekend, this Tomatillo Chicken Soup that cooks in the crock pot was very appealing, not to mention, perfect for Detox Monday! The soup has a great spice factor that can be toned down with a refreshing scoop of Greek yogurt or sour cream, and baked tortilla chips.
How was your weekend - productive, relaxing, or miraculously, both?
What You Need
- 8 medium tomatillos, husks removed and rinsed
- 1 1/2 pounds skinless, boneless chicken breasts
- 1 32-ounce box low-sodium chicken broth
- 1 red pepper, chopped
- 1/2 cup chopped red onion
- 3 stalks celery, chopped
- 1 4-ounce can diced green chiles
- 2 fresh jalapeno peppers, seeded and minced
- 1 heaping tablespoon ground cumin
- 3 teaspoons chili powder
- Juice of 2 limes
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 to 3 cups water
- Garnish options: Light sour cream or fat-free Greek yogurt,chopped green onion, chopped red pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips
What To Do
- Chop 3 of the 8 tomatillos; purée remaining 5 tomatillos in blender or processor.
- In a 3-1/2- or 4-quart (or larger) slow cooker combine puréed and chopped tomatillos, chicken, broth, red pepper, onion, celery, chiles, cilantro, jalapeno, cumin, chili powder, lime juice, garlic, salt, pepper, and water (make sure there’s enough liquid to fully submerge the ingredients).
- Cover and cook on low for 6 to 7 hours, or high for 3 to 3-1/2 hours.
- Remove chicken; let stand until cool enough to handle. Shred chicken and return to soup.
- Garnish with desired toppings.
Source: 20somethingcupcakes.com adapted from Better Homes and Gardens