Serves: 4
Total Calories: 534
1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and oregano. Stir to coat with oil. Cover and cook on low heat 5 minutes. Add the chopped chiles, tomatillos, cilantro, and chicken broth.
2. In a small bowl mix the masa harina with about 2 tablespoons broth and stir into the soup pot. Bring the soup to a boil then reduce the heat and simmer, partially covered, until the tomatillos are soft, 12 to 15 minutes. Season with salt and pepper.
3. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot, drizzled with crema.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Green Chile and Tomatillo Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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