Tomatillo Soup

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Most Helpful Positive Review

Jul 26, 2010

Great soup. I made mine in the slow cooker. It was super easy and fast. I added 2 raw whole chicken breasts, all the ingredients (I didn't even chop the onions or tomatillo's, just added them whole) I put it on low for about 6 hours, then I put everything except the chicken breasts in my blender. I shredded the chicken, and added the puree back to the pot. Voila!

—Erin

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Most Helpful Critical Review

Jul 23, 2003

I was really disappointed after the other rave reviews. The soups was a very thin broth with hunks of chicken floating in it. It was not very interesting and I won't make it again.

—schmerna

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100 Ratings

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Mar 10, 2006

I've only recently discovered tomatillos, and was so happy to find this recipe! I used just over a pound of tomatillos but I definitely think I should have used more - the broth was a little too watery for my liking. I added a little bit of cumin, and also a splash of lime juice. The flavor was absolutely outstanding! I will be making this again! Thanks!

—Caroline C

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Feb 17, 2004

Nice Southwestern dish. The recipe is worth five stars when tomatillos are in season, during the summer months. Best with more tomatillos - I doubled the quantity, pureeing half and coarsely chopping the other half.

—ABoston

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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).

—KymInNM

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Nov 11, 2003

This soup was excellent! I made this to use up some tomatillos my mother gave me from her garden. I saw that someone thought the soup was too thin, so I cooked a small potato and blended it into the mixture to thicken it. Then I added black beans and orzo to add a little extra to it and served it with a dollup of sour cream as suggested. Will definately be making alot more of this one!

—SARA_NO_H

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Oct 17, 2005

Delicious, tangy soup! I added a little garlic salt as well as some ground cumin to add a more mexican flavor. I used cubed chicken rather than shredded and it was still very yummy. Thanks for this recipe!

—Leslie Sullivan

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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!

—lehaha

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Nutrition

Calories
159 kcal
8%

Carbohydrates
7.4 g
2%

Cholesterol
27 mg
9%

Fat
10.1 g
16%

Fiber
2 g
8%

Protein
10.5 g
21%

Sodium
43 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomatillo Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 159
** Calories from Fat: 91

% Daily Value *
** Total Fat 10.1g 16 %
** Saturated Fat 2.4g 12 %
** Cholesterol 27mg 9 %
** Sodium 43mg 2 %
** Potassium 367mg 10 %
** Total Carbohydrates 7.4g 2 %
** Dietary Fiber 2g 8 %
** Protein 10.5g 21 %
** Sugars 4g
** Vitamin A 6 %
** Vitamin C 23 %
** Calcium 4 %
** Iron 9 %
** Thiamin 8 %
** Niacin 60 %
** Vitamin B6 21 %
** Magnesium 11 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.