Tomatillo Soup Recipe - Allrecipes.com
Tomatillo Soup Recipe

Tomatillo Soup

Recipe by  

"This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  2. Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
  3. Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  4. Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
  5. When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
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Reviews More Reviews

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!

 
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.

 
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!

 
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.

 
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).

 
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!

 
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!

 
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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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.

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