Mexican culture is multi-generational. Many of the dishes cooked in the
home to treat colds in pregnancy are handed down from one generation to
another. Jewish Penicillin has been proven to reduce the time spent
suffering from the common cold giving a pregnant woman more time to
enjoy her pregnancy. This chicken soup recipe is a bit hot, but feel
free to remove the jalapeño from the soup to reduce the heat.
Mexican Jews were not affected by World War II. If anything, the population may have increased a bit due to immigration from countries threatened by German influence. There are more than 50,000 Jews in Mexico but the numbers are waning as the years pass. There are a few populations and communities expected to increase in population, but most are diminishing with emigration to other countries being the primary cause.
Tomatillo and Chicken Soup
2 chicken breasts, boneless and skinless
3 tb olive oil
1 medium onion, peeled and chopped
3 cloves of garlic, peeled and chopped
2 cups canned tomatillos
2 whole jalapenos, seeded and chopped
4 cups low sodium chicken stock
2 tb cilantro
1. Pound the chicken until thin.
2. Heat oil in a Dutch oven and fry the chicken pieces for two minutes on one side.
3. Flip and cook for two more minutes.
4. Take the chicken out of the Dutch oven and reserve on a plate.
5. Add chopped onions and garlic to the Dutch oven.
6. Fry until golden.
7. Add canned tomatillos, chicken stock and jalapenos.
8. Increase heat under the pot and bring the soup to a boil.
9. Reduce heat to a simmer.
10. Cover the pot and allow to cook for 15 minutes.
11. Puree the soup until smooth.
12. Taste and season as needed.
13. Pour soup back into the Dutch oven and reheat.
14. Add hot sauce to the soup if it is not hot enough for your taste.
15. Slice reserved chicken into julienned pieces.
16. Add back into the soup and heat through.
17. Pour soup into bowls and top each with a bit of sour cream.
18. Use a spoon to just swirl the sour cream.
19. Sprinkle the top with cilantro.