Recipes and Cooking Tomatillo Chicken Soup 3.9 (91) 3 Reviews Serve this slow cooker chicken tomatillo soup with bowls of sour cream, chopped hot and sweet peppers, and tortilla chips so everyone can design his or her own bowl. This tomatillo recipe is a delicious twist on chicken tortilla soup. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Slow Cook Time: 6 hrs Total Time: 6 hrs 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 6 medium tomatillos, husks removed and rinsed 1 ½ pound skinless, boneless chicken breast halves 1 32 ounce box chicken broth 1 medium green sweet pepper, chopped ½ cup chopped red onion 1 stalk celery, chopped 1 4 ounce can diced green chiles 2 tablespoon snipped fresh cilantro 1 fresh jalapeno pepper, seeded and minced* 1 tablespoon ground cumin 1 tablespoon lime juice 2 teaspoon chili powder 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper Topper such as sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional) Directions 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, jalapeño, cumin, lime juice, chili powder, garlic, salt and black pepper. 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 in slow-cooker. If desired, serve topped with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings. * 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. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 247 Calories 4g Fat 10g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 247 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 101mg 34% Sodium 1708mg 74% Total Carbohydrate 10g 4% Total Sugars 4g Protein 42g Vitamin C 41.9mg 210% Calcium 80.8mg 6% Iron 2.2mg 12% Potassium 694mg 15% Folate, total 24.2mcg Vitamin B-12 0.7mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.