This super easy to make soup is so flavorful. Plan ahead because it really is best if refrigerated overnight.
1/2 pound Tomatillos 1/2 tsp. Chipotle Chili Pepper
1/2 white Onion 1/2 tsp. ground Cumin
1 large Jalapeno 2 Tblsp. chopped fresh Cilantro
1-1/2 cup Chicken Stock Salt and Pepper to taste
3/4 cup Buttermilk
Husk and rinse Tomatillos.
Coarsely chop the vegetables and saute in 1 Tblsp. Olive Oil until soft.
Add the Chicken Stock, Chili Pepper, Cumin, Cilantro, Salt/Pepper to taste and cook 15 minutes.
Blend with a stick blender until smooth.
Add the Buttermilk and check to adjust seasonings.
Garnish with chopped Avocado and Cilantro (add a few sauteed Shrimp if you want it extra decadent).