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|TOMATILLO CHICKEN SOUP
1 lb tomatillos, husks removed and coarsely chopped (12 to 16 medium tomatillos)
1 c onion, chopped
1/2 c butter or margarine
2 TBSP garlic, minced (or 3 tsp instant minced garlic or 3/4 tsp garlic powder)
salt to taste
1 qt chicken broth or bouillon
3 chicken breast halves
3 TBSP fresh cilantro, chopped (or 1 tsp dried cilantro)
2 cans (15 ounces each) cream-style corn
1 tsp black pepper
cheese of your choice, shredded, for topping if desired
Coarsely chop tomatillos. Saute onion, garlic, and tomatillos in butter. Cook until soft. Add salt, broth, chicken breasts, and cilantro and simmer 30 min. Remove chicken and allow to sit until cool enough to skin, debone, and chop. Allow soup to continue simmering. Add chopped chicken, creamed corn, and pepper to soup. Simmer about 5 min longer. Sprinkle each serving with shredded cheese, if desired. (A dollop of sour cream might be good instead.)
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