Tomatillos are leaping out of my garden right now. Also known as husk cherries or Mexican tomatoes, tomatillos have a subtle sweetness. They are amicable little globes searching for the perfect partner.
I always can up huge batches of tomatillo salsa, but this year my mouth was craving a different tomatillo adventure. So I got out a pot, searched the kitchen and began to invent.
My tomatillos hooked up with white beans, chicken and jalapenos for soup and lived happily ever after. Deep down, tomatillos want spice like the girl next door wants a leather clad biker.
Soak some beans overnight. Cook some chicken. All of the ingredients end up simmering away in the same pot. Getting to know each other.
I added a bit of heavy cream right before we were ready to eat. Cream makes the world a better place.
One spoonful gives you a shot of heat riding on a gentle swell of sweetness. Beans and chicken make it a hearty meal. Good, uncomplicated flavors.
The recipe below made enough to feed 3 of us. There was even enough left over for a 2nd meal. It was easy to add in some fresh tomatoes and pasta to change it up a bit the second time around. Since I cooked the pasta right in the soup I added a bit of extra broth. A soup that can feed you twice is a good soup.
If you don’t have tomatillos in your garden, you should be able to find them at Whole Foods or even at your Farmer’s Market.
Tomatillo Soup with White Beans and Chicken
- 2 lb tomatillos, removed from husk, cored and quartered
- 2 Teaspoons of olive oil
- 2 cloves of garlic
- 3 Cups water
- 2 Cups white beans, soaked overnight, rinsed and drained
- 32 Oz Chicken Broth
- 2 chicken breasts, cooked and roughly chopped
- 3 medium sized jalapeno peppers, seeded and diced (leave seeds in if you want spicy soup)
- 1 Teaspoon cumin
- 1/2 Cup heavy cream (optional)
- 1 lime
- Salt and pepper to taste
- Cilantro for garnish (optional)
- Heat olive oil in a deep pot
- Add garlic and sauté till fragrant
- Add tomatillos and water – tomatillos should be covered with water so add a bit more water if you need to
- Simmer for 5 minutes or until tomatillos are softened
- Using an immersion blender, puree the tomatillos
- If using a blender, add tomatillos (with water) in batches to puree
- Push pureed tomatillos through a fine mesh sieve to remove seeds and skin, then discard contents of skein (perfect compost material).
- Return tomatillos to pot
- Add chicken broth, beans, jalapenos, chicken and cumin
- Add salt and pepper to taste.
- Cook on medium heat for about 30 – 40 minutes or until beans are as soft as you like them
- In the last 10 minutes of cooking, add the heavy cream
- Serve with a sprinkle of cilantro and squeeze of fresh lime juice on top
- A good crusty bread helps you clean the bottom of your soup bowl
What’s your favorite garden to table recipe this summer?