* Tomatillos look like green tomatoes with a papery covering. The covering can be kind of sticky and hard to remove. I remove the covering under cold, running water and it comes off really easily. Start at the bottom and peel towards the top (stem end) then just twist the whole peel off at once.
** Start out with 1 jalapeño and all the other ingredients. Taste and add more heat, if desired by adding the second jalapeño.
*** I really like to leave the skin on the chicken breasts as it imparts great flavor to the broth. It does add a bit more fat. if I have time, I make the broth in advance, then refrigerate it overnight. The fat will have solidified and it can be easily removed, making the soup lower in fat. Then I proceed with the rest of the recipe.
**** Recipe can be prepared in advance through step 4. Cool and refrigerate broth mixture, tomatillo puree and shredded chicken separately. 20-30 minutes before serving, proceed with recipe, starting at step 4.