Chicken Soup with Tomatillo and Avocado
Chicken Soup with Tomatillo and Avocado
see more at wearecocina.com/mazola
Looking for a homemade chicken soup recipe from scratch? Search no more: this Chicken soup with Tomatillo and Avocado brings all the feel good sensations of the classic chicken soup, with a flavorful latin twist.
INGREDIENTS FOR THE HOMEMADE CHICKEN SOUP WITH TOMATILLO AND AVOCADO
3 tablespoons heart healthy* Mazola© Corn Oil
1 medium yellow onion, chopped
2 cloves of garlic, thinly sliced
1/2 pound tomatillos
1/2 pound chicken breast
4 cups of chicken stock
1 can of Hominy
Salt and pepper, to taste
Cook for ten more minutes
2 cups of red cabbage, sliced
2 radishes, thinly sliced
1 jalapeño
½ cup of cilantro, chopped
1 avocado, thinly sliced
1 lime
DIRECTIONS
For your Homemade Chicken Soup, start by heating 3 tablespoons of heart healthy* Mazola© Corn Oil in a medium pot.
Add the chopped onion and sliced garlic, and then cook, covered, until the ingredients are softened.
Add to the mix the already pureed ½ pound of tomatillos, the chicken breast, the chicken broth, 1 can of drained hominy. Add salt and pepper to taste.
Bring the soup to a simmer, and then cook, covered, until the chicken breast is cooked through and tender.
Shred the chicken breast on a cutting board with 2 forks. Return it to the pot and cook uncovered for 10 more minutes.
Remove the Homemade Chicken soup with Tomatillo from the heat and stir in chopped cilantro. This is the perfect time to adjust seasoning!
Serve the Homemade Chicken soup with Tomatillo into bowls and garnish with the chopped cilantro and cabbage, the thinly sliced radishes and avocado, and squeeze the juice on 1 lime on top lime.
PRO TIPS
This easy homemade chicken soup is perfect to make with leftover chicken breasts.
How do you add flavor to chicken soup? This Homemade Chicken Soup with Tomatillo and Avocado is already filled with aromatic and playful flavors, but when serving, you can also add sour cream, tortilla chips and more jalapeños for extra spice!
Do you cook the chicken before putting it in soup? Not in this case, but remember to make sure it is well cooked (and tender!), before shredding it and putting it back to the soup pot for 10 more minutes.
*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil. See mazola.com for information about the relationship between corn oil and heart disease.
Simple Middle Eastern Salad
One of my most popular recipes on YouTube!
Find the written recipe for this salad here:
Try topping it with my chicken shawarma:
#simplesalad #salad #arabicsalad
Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
We sold our house and moved in with our parents last week while we search for our dream home. Working in Mom's kitchen is quite a treat - so much beautiful natural light, not to mention it's huge!!
SALAD INGREDIENTS:
►1 lb Roma tomatoes
►1 English cucumber
►½ medium red onion, sliced
►2 avocados, diced
►2 Tbsp extra virgin olive oil or sunflower oil
►Juice of 1 medium lemon (about 2 Tbsp)
►¼ cup (1/2 bunch) cilantro, chopped
►1 tsp sea salt or ¾ tsp table salt
►⅛ tsp black pepper
????CLICK to Print Recipe:
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How to Make Pozole Verde de Pollo (Mexican Green Soup with Chicken and Hominy)
If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
WHY THIS RECIPE WORKS
- Streamlining the multi-day, multi-pot traditional posole recipes into a single Dutch oven makes this recipe doable on a weeknight.
- Searing the green salsa adds depth to its flavor.
- Pumpkin seeds add nutty flavor and a creamy texture.
NOTES:
You can use dried hominy in place of canned. Soak dried hominy in water overnight. Drain and cook in fresh water at a gently simmer until tender, about 1 1/2 hours. Drain and use as directed.
INGREDIENTS
For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced Serrano or Jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion
DIRECTIONS
1. For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
2. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
3. Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seed sand cilantro to the blender. Blend on high speed until smooth. Set aside.
4. Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's OK if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan (it will spatter a bit. The more you stir, the less it will spatter). As soon as the chicken fat starts to smoke lightly, immediately pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
5. By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
6. To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.
Healthy Recipe: How To Make a Quick Chicken Avocado Soup
Sonja Manning demonstrates this fast and easy meal, perfect for any season when you’re looking for something healthy and nourishing.
???? This recipe calls for bone broth, which is low in calories and carbohydrates but provides collagen and essential amino acids, which are crucial for metabolic health. Plus bone broth brings plenty of flavor to many recipes.
???? Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 cups chicken bone broth
- 1 can diced tomatoes, drained
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 to 3 carrots, peeled and diced
- 2 to 3 celery stalks, diced
- 1 to 2 cups chicken, shredded
- 1 large avocado, diced
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
???????? Directions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté for five minutes until the onion is soft.
- Add the cumin, oregano, paprika, and red pepper flakes to the pot, and sauté for one to two minutes until fragrant.
- Pour in the chicken broth and diced tomatoes, then brink the soup to a simmer.
- Add the pre-cooked shredded chicken to the soup and simmer for 10 to 15 minutes until heated through.
- Remove the soup from the heat and stir in the diced avocado. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro if desired.
- Enjoy!
#metabolichealth #healthyrecipe #weightloss #soup #soupseason
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31 Avocado Recipes For 31 Days
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1:22 Baked Avocado Eggs
1:54 Mango Avocado Taco Cups
2:22 Shrimp Avocado Toastadas
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4:03 Avocado Lime Salmon
4:45 Radish Avocado Toast
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6:28 Tomato Avocado Egg Salad
6:41 California Roll
7:00 Avocado Fries
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11:15 Chicken Avocado Pizza
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13:21 Crispy Fish Tacos
14:54 Avocado Tuna Wrap
15:36 Guacamole Onion Rings
16:43 Classic Guacamole
17:12 Low Carb Avocado Chicken Salad
17:55 Tomato Avocado Melt
18:17 Shrimp Avocado Salad
19:10 Shrimp Cups With Chunky Avocado Salsa
20:11 Avocado Chicken Salad
20: 59 Steak And Avocado Salad
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22:03 Chilled Cucumber Avocado Soup
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