A vibrant and flavorful soup featuring tender chicken and tangy tomatillos, perfect for a cozy meal.
Cook the chicken breasts in boiling water until fully cooked, then shred them into bite-sized pieces.
Use two forks to shred the chicken easily while it's still warm.
Heat olive oil in a large pot over medium heat. Add chopped red onion and sauté until softened.
Stir frequently to prevent the onions from burning and to ensure even cooking.
Add minced garlic and diced jalapeños to the pot, cooking for an additional minute until fragrant.
Adjust the amount of jalapeños based on your spice preference.
Stir in chopped tomatillos and cook until they start to soften.
Cut the tomatillos into even pieces for uniform cooking.
Use an immersion blender to puree the mixture until smooth.
Blend carefully to avoid splattering hot liquid.
Add the shredded chicken, diced bell peppers, frozen corn, and spinach to the pot. Stir well.
Ensure the vegetables are evenly distributed for consistent flavor.
Season with black pepper and cayenne pepper to taste. Simmer for 10 minutes.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with a dollop of sour cream and fresh cilantro.
Serve with tortilla chips or crusty bread for added texture.
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