Makes: 8 servings =3 Points Plus
- 6 medium tomatillos, husks removed and rinsed
- 1 1/2poundsskinless, boneless chicken breast halves
- 1 32 ounceboxchicken broth
- 1 medium green sweet pepper, chopped
- 1/2 cup chopped red onion
- 1 stalk celery, chopped
- 1 4 ounce candiced green chiles
- 2 tablespoons snipped fresh cilantro
- 1 fresh jalapeno pepper, seeded and minced*
- 1 tablespoon ground cumin
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
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, jalapeno, 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 jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
From the Test Kitchen
- Note *Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
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