Tomatillo Chicken Chili

An Acceptable Summer Soup

Alright, so I know the words “summer” and “soup” don’t usually belong in the same sentence. Unless, of course, we're talking about a nice gazpacho or vichyssoise. Those are obvious examples of soups that are perfect during the hotter months. But there are others that, to me, are also allowed to make it to the table between May and August. A good corn chowder? Totally okay… but only if made with fresh corn. Tomato soup made with the abundance of garden ripe tomatoes and basil from the herb box? Delightful. But you know what other soup just feels right alongside these summer-approved soups? A good tomatillo chili.

Most of the time, chilis stay put as a cold weather staple. But something about the bright acidity of the tomatillos, the fresh cilantro, and the addition of squash and corn (duh), makes this chili feel like the lighter cousin of it’s heavily spiced, tomato based counterpart. This soup feels extra perfect for dinner after a classic Florida summer rainstorm.

Go start this soup, make a blanket fort while it cooks, turn on Jaws, and live out one the most perfect “childhood meets adulthood” summer combos.

Tomatillo Chicken Chili

Serves 4-6

Ingredients:

• 1 lb. chicken breasts, boneless/skinless

• 2 Tbs. olive oil

• 1/2 of a white onion, diced

• 2 cloves garlic, minced

• 2 cups yellow squash, diced (about 2 small squash)

• 1 cup fresh corn (1-2 ears of corn)

• 1/2 cup green bell pepper, diced (1 small pepper)

• 1 Tbs. Jalapeño, minced

• 1 tsp. cumin

• 1 tsp. coriander

• 1 tsp. chili powder

• 1-2 tsp. salt

• 1/2 cup quinoa, uncooked

• 4 cups chicken or veggie stock

• 1, 16 oz jar tomatillo salsa

• 1 can red or white beans, drained and rinsed

• 1/4 cup cilantro, chopped

• For topping: radishes, cotija cheese, cilantro, tortilla chips, lime, sour cream

In a large pot, heat the olive oil and add in the onion, garlic, squash, corn, bell pepper, and jalapeño and cook until the veggies begin to soften, about 3 minutes. While the veggies are cooking, season the chicken breasts liberally with salt and pepper. When the veggies are slightly softened, push them to the outer rim of the pot and place the seasoned chicken in the center of the pot. Cook the chicken breasts for about 5 minutes on one side and then turn them to cook the other side. Add in the cumin, coriander, chili powder, 1 tsp. of the salt, quinoa, stock, and salsa. Bring the soup to a boil and then lower the heat to low and cook for about 30 minutes or until the chicken is tender and cooked (165 internal temp). Remove the chicken from the pot, shred it, and return it to the pot along with the beans and chopped cilantro. Season with more salt to taste and let the chili cook for another 10 minutes for all the flavors to come together. Ladle into bowls and serve with your desired toppings.

I hope you join me in moving on from the “soups are only allowed in the winter” mentality and make a big ol’ pot of this chili.

Cheers!

-Carolyn