I don’t really have a good name for this soup. My son says I should call it YUM. It does have chicken and tomatillos in it. Let me know what you think I should call it and I will use it (promise).
So since winter insists on hanging around, I feel duty bound to share on of the best soups I have ever made. It is a regular around here because it is so easy, so good and so fast. This soup, tastes like you spent hours on it and is done (start-finish)in less than an hour.
I made this for my large family when they came over the night before my wedding. I used the biggest pot I had and filled it to the brim. They showed up in two and threes and I could serve as they arrived. I had to stop one of my brothers when he went for his third bowl. His daughter hadn’t gotten there yet and I was running low. I didn’t have any leftovers! I served it with a spicy cornbread and used a horseradish-jack cheese. Everyone had a great time. Best of all, I had time to visit with everyone.
1 lg yellow onion, chopped
4-5 medium cloves garlic, pressed or fine mince
1 Tbs paprika (this is important-don’t leave it out)
1 Tbs ground cumin
1 Tbs ground coriander
1 can (14 oz) diced tomatoes, or garden fresh toms, if you have them
1/2 cup tomatillo salsa (salsa verde) or 1 cup fresh diced tomatillos
1 1/2 cup potatoes, sweet potatoes or squash, medium chunks (1 to 1 1/2 inch)
1 can chick peas rinsed and drained
3 cups diced grill chicken ( how to have on hand here)
1 tsp salt
1/3 cup fresh cilantro, chopped
cubed Cheese (sharp cheddar, Jack, or your favorite)
In large soup pot, melt butter and add olive oil. With medium heat, add and saute the onions. (Don’t rush this part) until they begin to turn to a light brown (should take about 10 minutes). Add the garlic and continue for 3-5 minutes longer. Now add the potatoes and let them begin to saute. You can now add the paprika, cumin, and coriander and mix well. Continue saute for 1-2 minutes more, stirring constantly.
Add chicken broth, chick peas, tomatoes, tomatillos or salsa, and grilled chicken (you don’t even have to remember to thaw it first) and salt. Simmer this for about 1/2 hour (or less) until spud/squash is tender.
While it simmers, cut up for cheese into 1/2 inch cubes and place (about 1 oz each) in bottom of soup bowls. Ladle in soup and serve. Add cilantro just before serving. Enjoy!