6 Serves
98 Mins
In a large heavy pot, combine water, bay leaf, half of the onion, half of the garlic, and a teaspoon of salt. Bring to a boil, then cover and simmer for 10 minutes.
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MexicanVitamin E
2 mg / 15 mgVitamin K
48 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
42 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
536 µg / 400 µgCalcium
704 mg / 1,300 mgIron
31 mg / 18 mgMagnesium
641 mg / 420 mgPhosphorus
1400 mg / 1,250 mgPotassium
4561 mg / 4,700 mgSodium
1583 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
23 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
80 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Add the chicken to the pot and poach at a gentle simmer, uncovered, skimming off any foam that rises to the surface, until the chicken is cooked through, about 20 minutes.
Remove the chicken and transfer it to a cutting board to cool. Strain the broth through a sieve into a clean container, discarding the solids. Once cooled, shred the chicken using a fork.
In a separate saucepan, simmer the tomatillos and the remaining onion in a cup of water until tender, approximately 10 minutes.
Drain the cooked vegetables and transfer them to a blender. Add the jalapeños, cilantro, oregano, remaining garlic, and salt. Puree until smooth.
Heat the cooking oil in a large heavy pot over medium-high heat. Add the vegetable puree and cook, stirring frequently, until the mixture thickens, about 10 minutes.
Stir in the chicken broth and the shredded chicken. Simmer the soup for an additional 40 minutes to allow the flavors to meld before serving in large bowls.
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Mexican