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Tomatillo Chicken Soup
Ingredients
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6
medium tomatillos, husks removed and rinsed
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1 1/2
pounds skinless, boneless chicken breast halves
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1
32 ounce box chicken broth
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1
medium green sweet pepper, chopped
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1/2
cup chopped red onion
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1
stalk celery, chopped
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1
4 ounce can diced green chiles
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2
tablespoons snipped fresh cilantro
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1
fresh jalapeno pepper, seeded and minced*
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1
tablespoon ground cumin
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1
tablespoon lime juice
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2
teaspoons chili powder
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2
cloves garlic, minced
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1
teaspoon salt
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1
teaspoon ground black pepper
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Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
Directions
1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
From the Test Kitchen
- Note *Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts
(Tomatillo Chicken Soup)
- Servings Per Recipe 4,
- Calories 247,
- Protein (gm) 42,
- Carbohydrate (gm) 10,
- Fat, total (gm) 4,
- Cholesterol (mg) 101,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 875,
- Vitamin C (mg) 42,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 1708,
- Potassium (mg) 694,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I love this soup so much. It's such a great recipe. I do add a can of rinsed white beans for the added fiber and protein. I also add a few dashes of Tabasco's Green Pepper Sauce for a little extra flavor and kick. I add sour cream, cheese and cilantro on top of my bowl of soup and eat almost the whole thing with Tortilla Scoops.
2/28/2012 05:09:01 PM Report AbuseMy version uses canned crushed tomatillos and "Mexican" Ro-Tel tomatoes (tomatoes, green chiles, and lime) to save time and money, and omits celery. The flavor with canned is actually similar, with such a long cook time. I also use an entire bunch of cilantro: finely chopped stems go in before simmering, chopped leaves just before serving. Black beans are also a hit in our house. I prefer this soup with just onion, lime, and cilantro; my family adds tortilla chips and jack cheese and sour cream.
2/15/2012 02:17:48 PM Report AbuseNot the best I've had. Won't be making it again.
1/24/2012 05:48:37 PM Report AbuseThe directions say nothing about when the chicken goes in!
1/22/2012 06:11:37 AM Report AbuseExcellent. Other traditional Mexican soup toppings include sliced radishes for some crunchy zip and lime quarters to squeeze the juice into the soup for a citrusy fresh taste.
10/3/2011 01:56:30 PM Report Abuse