Tomatillo Chicken Soup

Ingredients

• 6 medium tomatillos, husks removed and rinsed
• 1-1/2 lb. Skinless, boneless chicken breast halves
• 1 32-oz. Box chicken broth (i used low-sodium)
• 1 medium green sweet pepper, chopped
• 1/2 cup chopped red onion
• 1 stalk celery, chopped
• 1 4-oz. Can diced green chiles
• 2 Tbsp. Snipped fresh cilantro
• 1 fresh jalapeo pepper, seeded and minced
• 1 Tbsp. Ground cumin
• 1 Tbsp. Lime juice
• 2 tsp. Chili powder
• 2 cloves garlic, minced
• 1 tsp. Salt
• 1 tsp. Ground black pepper
• Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeo peppers, snipped fresh cilantro, and/or tortilla chips (we topped with monterrey jack cheese and tortilla strips)

Directions

1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeo, cumin, lime juice, chili powder, garlic, and 1 tsp. Each salt and pepper.

2. Cover; 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; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeo peppers, snipped cilantro, and/or tortilla chips.