2 skinless, boneless chicken breasts
3 Tbsp olive oil
1 medium chopped onion
7 cloves garlic, minced
2 lbs chopped tomatillos
2 jalapeno peppers, seeded and minced
1 roasted Anaheim Pepper seeded and minced
2 cups chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1/2 chopped fresh cilantro
Salt & pepper to taste


1/4 cup sour cream (optional)


In a large saucepan, heat olive oil over medium high heat. Saute the chicken breasts in the olive oil until both sides are browned; approximately 4-5 minutes per side. Remove the chicken and set aside.

Add onions & garlic to saucepan & saute until brown. Stir in the tomatillos, peppers and broth. Bring to a boil. Reduce heat, cover the pot and simmer for 15-20 minutes.

Puree vegetables in batches in a food processor. Return to saucepan & reheat. Slice the chicken into thin slices & then pull apart. Stir shredded chicken into soup. Add salt & pepper to taste. When ready to serve, stir in the minced cilantro. Put a dollop of sour cream on top of each portion and stir it in slightly. Serve immediately.