Ever since the food truck scene exploded in New York, when I was visiting before and now living here, it’s my default choice for lunch. Not only do they serve great food cheap, they’re also extremely creative with their menu. Not sure why, but I also get the feeling that I’m doing community service. Maybe because these guys dont have the financial muscle to pay for rent in this expensive city and yet are fighting to pursue their dreams. It’s like supporting Nepal in a soccer match against Brazil.
Every Thursday there’s a Mexican food truck that parks outside my office. They serve great tacos and a green tortilla soup that is really delicious especially on a cold winter day. Typically in most Mexican restaurants you see a tortilla soup on the menu but its rarely ever made with Tomatillos. Here’s my attempt and I have to say I came pretty close…
Here’s what you need…
- 8 canned Tomatillos (available in most south American grocers)
- 2 Pounds of boneless chicken (I prefer thigh)
- 3 Jalapenos minced
- 1 large green pepper finely chopped
- 1 liter of chicken broth
- 1 medium red onion finely chopped
- Small bunch of fresh Cilantro chopped
- 2 scallions
- 1 tbs minced garlic
- Juice of 1 lime
- 2 tsp ground cumin powder
- 1 tsp chili powder
- 1.5 tsp salt
- 1 tsp ground black pepper
- Tortilla chips
Add the puree and all the other ingredients except the scallion & the chips to a slow cooker.
Cover & cook on low for 6 hours.
Then open the lid and remove all the chicken pieces.
Using a fork or the back of a spoon shred the chicken pieces.
Add the shredded chicken back into the slow cooker and cook for another 30 minutes.
In a bowl, add some chopped red onion, chopped scallion, chopped cilantro and a handful of broken tortilla chips.
Add the hot soup & enjoy!