As I’ve mentioned in previous posts, soups are my favorite food. They’re incredible versatile from hearty stews to warm you on a cold winter day to light and refreshing soups on a cool summers even. Because of my fascination with soups, I’ve decided to challenge myself to create soup for every week of the year; 52 Weeks From the Soup Pot. This weeks soup, is an Tomatillo Chicken Chili that I’ve been trying to replicate for years.
2 Once upon a time, there was a bar here in Seattle called the Ramparoom. They had an amazing café next door. Sadly, I don’t recall the name. At that café, they had the most amazing Green Chicken Chili. I get the craziest cravings for that chili. It wasn’t until recently that I was finally able to recreate it. My Tomatillo Chicken Chili is my solute to the Ramparoom. It’s for years, but will forever be a part of the 90’s culture of Seattle.
Tomatillos are incased in a papery flower wrapping. There is an easy trick for removing this casing. You’ll need to bring a medium stock pot of water to a hart boil. Place your tomatillos in the boiling water. Allow them to boil for about 30 seconds. Remove the tomatillos allow them to cool down to a manageable temperature. Now your tomatillos are ready for pealing. Gently remove the skins and set the tomatillos aside.
Roasting your poblano pepper will at a slightly smoky flavor to your chili. To roast your poblano pepper, start by setting your oven to broil. Coat the pepper with a thin layer of olive oil. Now you can set your pepper under the broil. All it to roast and blacken. Once the skins are blackened, you can remove the pepper from the oven to cool. As the pepper cools, it will constrict and pull away from the tough outer skin. This makes is easy to peal away the seared outer layer. Now your peppers are ready to dice for the soup.
To start assembling your soup, take half your tomatillos and puree them in a blender or a food processor. Roughly dice up the remaining tomatillos and set them aside. You can puree all of your tomatillos. I like to leave have diced to add texture and a burst of flavor to your chili.
To start preparing the actual chili, sauté the onions in olive oil until translucent. Add in the chicken, jalapeño, spices and poblano peppers and simmer until the chicken is fully cook.
Once the chicken is fully cooked, add in the potatoes and allow them to simmer for 5 minutes. At this point, you can start adding the liquids; chicken broth and pureed tomatillos. Stir in your diced tomatillos and allow everything to simmer for 20 minutes.
As everything finishes up, add in your beans. Give them 5 minutes to simmer. Now it’s time for your final seasoning. Start by adding the juice of one lime. Ultimately, you’ll want between 2 – 4 T. of lime juice. Because your limes will hold varying amounts of juice, you’ll want to alternated adding the remaining lime with 1/2 tsp. salt. Allow your soup to simmer for 5 minutes in between so that the flavors have a chance to combine. Check your flavors before adding more.
Heat your final chili results thoroughly. It’s a little tricky to balance the lime and salt, so give it a few minutes to simmer. Once you have reached the desired balance in your Tomatillo Chicken Chili, stir in your cannellini beans and allow that chili to simmer for a few more minutes. Served it up hot and fresh. I like to serve it with toasted garlic crusty bread. Even with traditional cornbread, this Tomatillo Chicken Chili is outstanding.
Tomatillo Chicken SoupCourse: SoupCuisine: MexicanDifficulty: Difficult
My Tomatillo Chicken Chili is my solute to the Rampa Room. It’s long been gone, but will forever be a part of the 90’s culture of Seattle.
1 lb. Tomatillos
1 lb. Chicken Breast, diced
1 cup Cannellini Beans
1 Poblano Pepper, roasted
1 Jalapeno, finely chopped
2 Limes, juiced
1 tsp. Oregano
1 tsp. Cumin
1 Yellow Onion, diced
5 tsp. Garlic, minced
2 Bay Leaves
1 T. Olive Oil
1 Russet Potato, diced
1 cup fresh Cilantro, finely chopped
4 cups Chicken Broth
Salt to taste
- Peeling Tomatillos
- Bring a large pot of water to a hard boil. Gently add in the tomatillos. Reduce the heat and allow them to simmer for 30 seconds. Remove them from the water and allow to cool. The peals should remove easily.
- Roasting the Poblano Pepper
- Rub the pepper with olive oil. Place it under the broiler in the oven and allow it to burn and blister. You’ll need to rotate it several times to ensure that all sides are roasted. Remove it from the oven and allow it to cool. The skins will peal away easily. You can now proceed to remove the seeds and dice the pepper.
- The Chili
- Heat the olive oil over medium heat in a large stock pot. Stir in the onion and cook until translucent.
- Stir in the chicken, roasted poblano pepper, jalapeño, oregano, cumin, and garlic. Allow them to cook through.
- Add in your diced potato and allow it to cook for 5 minutes to start is cooking more quickly.
- Once heated through, pour in the pureed tomatillos, chicken broth, diced tomatillos bay leaves and cilantro. Bring to a boil. Allow the soup to cook until the potatoes are fork tender.
- I prefer to add the beans toward the end of the cooking process. This prevents the beans from over cooking and retain some of their firmness.
- Carefully add in the lime juice. Start by adding the juice of 1 lime. Continue to add more lime juice according to your taste. I tend to alternate lime juice and salt. The main reason I don’t directly add the juice of both limes, is because limes very in size. I find about 3 T. works best for me. However, you may prefer more.
- Allow your soup to simmer on low and the flavors to combine, for about 45 minutes. You are ready to serve.