Reviewed: Oct. 12, 2009

What a rich and delicious soup! Absolutely loved it and served it with a black bean quesadilla.

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Reviewed: Oct. 9, 2009

I canned this soup in pint jars. After calling the canning help line, I placed one Tbsp lemon juice per pint jar and used in a waterbath canner for 15 minutes. Quarts would require 2 Tbsp and 20 minutes of water bath time.

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bigD

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Reviewed: Oct. 8, 2009

This soup was best the next day. I did not add the sour cream. We will make this one again.

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SueL

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

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Reviewed: Sep. 28, 2009

I added rice and ommitted the cayenne to tone it down for my toddler. It was perfect. We all loved it.

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JessicaJoy

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Reviewed: Aug. 16, 2009

Delicious, rich flavor. Great use for a lot of tomatillos. I just used one jalepeno and it was still pretty hot. Highly recommended.

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evie_g

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Reviewed: Apr. 2, 2009

I loved this recipe. My friend made it for me and added a can of black beans and roasted corn. I made it at home. It's easy but takes some time. The broth is medium thickness and very very yummy! A must have!

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hooptastic1

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Reviewed: Mar. 21, 2009

I liked it, but it is not for everyone as it is quite acidic.

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ebob

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Reviewed: Dec. 20, 2008

I had never tried tomatillos before but a friend gave us a bunch from her garden. I had very low expecations while cooking - and they were utterly blown away. The soup was WONDERFUL! Followed recipe as written - I did add the can of black beans. It got raves from my husband (and me of course) and from the friend who gave us the tomatillos. Thanks so much!

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shuttlegirl

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Longmont, Colorado, USA

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Reviewed: Oct. 28, 2008

Each summer I grow tomatillo's. I have made this soup many times and it just gets better each time. I do use fresh cilantro,fresh lime juice and a hot cayenne pepper from the garden instead of the hot sauce.

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galegood

Cooking Level: Expert

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Reviewed: Jan. 29, 2008

I did not want to give this recipe a rating because I do not think it is fair but I was forced. I think maybe it is my personal taste and not the actual recipe itself. I hated this soup. The man who eats everything in this house (and I mean everything!) took two tastes and refused another bite. I followed the recipe to a tee. The only thing I did different was strain the soup off so that it was nothing but the broth. The whole thing tasted like I dumped a bottle of vinegar in it. I realize tomatillos are tangy but ughhh. I do think it might be us and our tastes more than the recipe. Whoever tries this, I strongly recommend making it before trying it on company and when you do make it, make it without being concerned if you have to throw it out.

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Malina

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Jan. 23, 2008

I added just enough broth to cover all the tomatillos and before I pureed, I strained most of the broth out. I used leek instead of onion (milder) and omitted the peppers. I added lime and cumin like many others as well as a dash of cayenne. I didn't have any cilantro but I think it's fine w/o. yummy!!!

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KUJayhawksfan

Cooking Level: Expert

Home Town: Junction City, Kansas, USA

Living In: Raymore, Missouri, USA

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Reviewed: Sep. 28, 2007

I really love this soup, and I make it every time I buy fresh tomatillos. The flavor is wonderful - like a spicy hot and sour soup. I like to use a few more tomatillos than the recipe calls for. To thicken it, I add just a little rice, white or brown, and I add crisp sweet corn for color and sweetness. This is SUCH a wonderful recipe! So tasty and delicious!

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lehaha

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 31, 2007

Delicious! It's like eating enchiladas verdes without the enchilada-making hassle. We topped it with crushed tortilla chips for added texture; can add lime juice for a little extra tang, if you like that. Great use of an abundance of garden tomatillos. Thanks for a great recipe!

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Caroline O.

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Reviewed: Dec. 7, 2006

I absolutely loved it! While making it, I wasn't too sure about it, but once I tasted it I was shocked! Since I have a two yr. old, I did not add the chilies, what I did was chopped jalapenos and put them on the side so that we could add it separately, along with white rice and pinto beans and bolillos.

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mariana

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Reviewed: Dec. 5, 2006

I was a little reluctant, but wow to my surprise. This was a little spicy but full of flavor. I have added this to our household menu.

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Fullofappetite

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Reviewed: Oct. 2, 2006

This turned out to be a very bland soup! I would never consider cooking it again; which is too bad because I love soups.

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cozuna

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Reviewed: Sep. 18, 2006

This soup is top-notch! Easy to make and tasty. I made a few alterations according to ingredients I had on hand. But will definitely make it again!

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Mimi G

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Reviewed: Sep. 12, 2006

After reading the reviews, I decided to add a can of black beans (when I added the tomatillos)to the soup. I also added about 2 teaspoons of cumin and 4 hot peppers instead of 2. The result was a delicious, tangy and (not too)spicy soup!

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CHEN-SU

Cooking Level: Expert

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Reviewed: Aug. 31, 2006

This was delicious! Following other reviews, I used more tomatillos (1.5 lbs) to make the soup thicker, and I reduced the (vegetable) broth to 3 cups. It came out slightly thinner than a good pea soup--just right. I made it without chicken and instead topped it with chopped avocado, which was excellent. I had two leftover Jamaican hot peppers, so I threw those in instead of jalapenos, which made the soup plenty hot--I didn't even need to add cayenne or hot sauce (and I love heat).

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