Tomatillo and Chicken Soup

Ingredients

• 2 tablespoons avocado oil
• 1 cup chopped onion
• 0.5 pound fresh tomatillos, husked and chopped
• 2 cloves garlic, minced
• 1 medium jalapeno pepper, seeded and minced
• 1 (14.5 ounce) can low-sodium chicken broth
• 1 (4 ounce) can mild green chiles
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground coriander
• salt and ground black pepper to taste
• 2 cups chopped cooked chicken
• 0.5 cup freshly grated Monterey Jack cheese
• 0.5 cup Mexican crema

Steps

1. Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
2. Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
3. Remove from the heat and stir in Monterey Jack cheese and crema.