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Weeknight Winter Warm-Up—Tomatillo Chicken and Quinoa Soup

January 16, 2018 by Tonja Leave a Comment

I hate to state the obvious, but man are these two weeks in Minnesota BRUTAL!  All I want are my PJ’s and a hot bowl of soup.  So I’m giving you the only gift I can when it’s well below zero–a flavorful, hearty, citrusy, and most satisfying soup.

Serve with avacado, red onion, sour cream, and cilantro, and dream of warmer days ahead.

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Weeknight Winter Warm-Up—Tomatillo Chicken and Quinoa Soup

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  • Author: Tonja Engen
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Ingredients

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  • 2 Tbls. olive oil
  • 1 pound boneless skinless chicken breasts (cubed)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 Tbls. ground cumin
  • 2 tsp. dried oregano
  • 2 tsp. hot Mexican chili powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • 1 11 oz. can tomatillos, chopped
  • 1/4 cup fresh lime juice
  • 1 quart, chicken broth
  • 1/2 cup quinoa
  • for the toppings:
  • Fresh cilantro
  • Sour cream
  • Red onion, minced
  • Avocado slices

Instructions

  1. Heat a Dutch oven over medium high heat and add olive oil. Season chicken with salt and pepper and add to Dutch oven. Cook 5-7 minutes until browned. Remove to a plate.
  2. Add onion, garlic, and jalapeno and saute 5 minutes. Add chicken back in along with spices and tomatillos. Stir to incorporate thoroughly. Add lime juice and chicken stock and bring to a boil. Add quinoa and reduce heat to medium. Simmer 20 minutes and taste to adjust seasonings.
  3. Serve with cilantro, sour cream, red onion and avocado.

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Filed Under: Soup Tagged With: Chicken, mexican, quinoa, soup, tomatillo, winter soup

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