Weeknight Winter Warm-Up—Tomatillo Chicken and Quinoa Soup

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.

Weeknight Winter Warm-Up—Tomatillo Chicken and Quinoa Soup

• Author: Tonja Engen

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Ingredients

Scale 1x2x3x

• 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

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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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