Reviewed: Oct. 3, 2010

Great soup, I gave 4 stars because I had to add cumin, black beans to give it real flavor. It's a good base though. I used all the stock, but then remove a cup of it before pureeing the veggies and then added some back to the pot to improve the consistency. I didn't puree all the veggies (only about 75% of them). I liked the texture this way. Also needs a lot more tomatillos.

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Reviewer:

twobtwot9809

Cooking Level: Intermediate

Reviewed: Sep. 16, 2010

Very delicious and flavorful soup, even though I changed/adjusted some of its ingridients to my taste. Following other suggestions used more than the indicated amount of tomatillos and less chicken stock. Tasted the soup before adding some cumin, etc.

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Reviewer:

Aksinja

Cooking Level: Intermediate

Home Town: Bitola, Pelagonia, Macedonia

Living In: Gary, Indiana, USA

Reviewed: Aug. 23, 2010

I had no idea what to do with tamtillos i received in my CSA. I made this and it was fantastic. Especially with the dollop of sour cream on top. i didn't change a thing.

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Reviewer:

monowall

Reviewed: Jul. 25, 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!

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Clyde, Ohio, USA

Living In: Dallas, Texas, USA

Reviewed: Jul. 10, 2010

Very easy, and soooo flavorful! I eliminated the jalepenos, and added a little extra hot sauce. The spiciness was perfect.

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Reviewer:

vtangyl

Reviewed: Jun. 14, 2010

This recipe was good! I thought the recipe was a little bland at first (hence 4 stars instead of ) so I added a few dashes of cumin and a couple of teaspoons of chicken boullion. I topped each bowl with the suggested fresh leaves of cilantro and sour cream...don't skip the sour cream! It really added a nice touch to the soup. I also topped with some avocado. So delicious! Everyone was a fan at dinner.

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Reviewer:

daynine

Cooking Level: Intermediate

Home Town: Reston, Virginia, USA

Living In: Los Angeles, California, USA

Reviewed: Jun. 6, 2010

Loved this! It feels like a wonderful Southwestern dish, and somehow perfect for the summer. I served it with brown rice and cold drinks. Added a small handful of brown rice to thicken it up per other reviews, as well as a can of sweet corn. It was somehow amazingly delish-- sour, spicy, and fresh... would've been good even without the corn, though the corn does make it look much nicer. I hand-shredded my chicken and it turned out nice and juicy; topped it with mashed avocado instead of sour cream (which wasn't bad!). I liked it with more cilantro, and can't wait to try it with black beans next time!

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Reviewer:

rutabaga

Reviewed: May 19, 2010

Wonderful soup to serve with grilled chicken. I like to add an extra jalapeno rather than the hot sauce to make it spicier, but it is good the way the recipe is written. Great use for tomatillos.

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Reviewer:

sharol

Reviewed: May 3, 2010

Very delicious soup, good basic recipe! Following other suggestions used 1.5 lbs tomatillos. Used leftover shredded spicy pork instead of shredded chicken as well. Tasted the soup before adding the hot pepper sauce and it was very tangy/vinegar-y. Hot pepper sauce cut the vinegar flavor and did not add much heat. If you don't like the flavor of your soup, adjust the seasonings! I didn't measure the hot pepper sauce, just kept adding drops and retasting until I liked it. Cilantro is a must, I was skeptical but it really adds to the flavor. Sour cream makes it creamier if you like a more substantial soup. Served with tortilla chips as well, big hit with all the kids!

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Reviewer:

ALLYALL

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Apr. 14, 2010

Tried this recipe because I had a tomatillo based Tortilla Soup in Mexico. It turned out just the same as the Mexican version. I used pork instead of chicken and a little more of the tomatillo. Serve with cubed queso fresco, queso oxacca, and powdered cotija (my favorite mexican cheeses) on the side. Also mexican cream (slightly soured cream), chopped green onions, and tortilla chips. Everyone loves to add their own stuff to the soup and there is never any left. People love it.

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