Recipe by Holly
"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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skinless, boneless chicken breast halves - pounded thin
jalapeno peppers, seeded and minced
hot pepper sauce
chopped fresh cilantro
salt to taste
ground black pepper to taste
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!
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.
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!
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.
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).
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 159
** Calories from Fat: 91
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