2 skinless, boneless chicken breast halves
3 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 lb chopped tomatillos
2 jalapenos, seeded and minced
4 c chicken broth
Cayenne pepper & salt to taste
2 Tbsp chopped fresh cilantro

Pound chicken thin, and brown in hot oil over high heat about 2 minutes per side. Remove chicken. Add onions and garlic; sauté until golden. Stir in tomatillos, jalapenos, and broth. Bring to a boil. Reduce heat and simmer, covered, 15 minutes. Puree vegetables. Return to pot, and reheat. Add cayenne pepper. Shred chicken. Add to soup. Season with salt and pepper. Stir in cilantro just before serving. Makes about 4 cups.

(from Janet Majure’s Farm Fresh Recipes)

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