I grew tomatillos again this year (though none took off like my crop from last year, which bore enough fruit to make an entire batch of soup for that week), which is what inspired me to make this soup again! To me, tomatillos are one of those ingredients that seem like they should poison you, like they spring from a garden from outer space or something, but I love them. (I just found out they are also called “jamberries,” what?) All I know for sure is that they lend a brightness to rich foods almost like a lemon (but better), and love to be paired with avocados. So, wherever you stand on the whole tomatillo thing, they make for a damn good white bean chili.
- Sauté ground chicken or turkey (preferably dark meat of either, tastier!) in saucepan before pouring soup over to reheat.
- Serve topped with any or all of the following: avocado, chopped fresh cilantro, sour cream, your favorite crumbly cheese for the occasion (mine, cotija or feta), crushed tortilla chips
- Serve over rice as a side with a rotisserie chicken
Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.