This is a really good soup that I love to make. I often cook the vegetables and chicken on the grill instead of roasting in the oven or browning on top of the stove. The fire grilling gives it a really deep and smoky flavor.
Roasted Garlic and Tomatillo Soup
1 large whole head of garlic
2 tsp. olive oil
1 pound raw tomatillos
1 small white onion, peeled and cut into quarters
1-2 green chiles, halved and seeded (or more if you like it hot)
1 quart chicken broth
1/4 tsp. black pepper
2 large tomatoes, cored and chopped or 1 14oz can of diced tomatoes
1/2 cup shredded melting cheese (monterey jack, mild cheddar, etc)
1 pound boneless chicken thighs
chopped fresh cilanto
sliced avocado (optional)
1. Peel away outer skin from the head of garlic and cut off the pointed top portion, leaving the bulbs intact. Place in a custard cup and drizzle with the olive oil. Cover tightly with foil.
2. Remove the husks from the tomatillos and cut in half. Place cut side down on a baking sheet with the green chiles and onion quarters. Bake in vegetables and garlic in a 425 degree oven about 30 minutes, then remove and cool slightly.
3. Using your fingers, press the garlic cloves to remove from the skins and put in a blender with the onion, chiles and half of the tomatillos. Add one cup of the broth and blend until smooth. Dice or chop the remaining tomatillos by hand.
4. Transfer the blended mixture into a large pot, add remaining broth, black pepper, diced tomatoes and diced tomatillos. Mix together and then heat thoroughly.
5. Saute the chicken pieces in a bit of oil until nicely browned. Then cut into bite sized pieces. Add to the soup.
6. To serve, place in bowl, top with shredded or diced cheese and some cilantro. If using the avocado, slice or dice on top of that.
Makes enough for 2-3 people as a main course. I like to serve it with some cheese quesadillas. Enjoy!
You can make it vegetarian by substituting vegetable broth for chicken broth and omitting the chicken.
