Green Tomatillo Chicken Soup Recipes

TOMATILLO CHICKEN SOUP

Steps:

• 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.

CHICKEN TOMATILLO SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

TOMATILLO SOUP

Steps:

• 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.
• 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.
• 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.
• Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
• 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.

CHICKEN TOMATILLO SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
• Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
• Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

TOMATILLO AND CHICKEN SOUP

Steps:

• Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
• Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
• Remove from the heat and stir in Monterey Jack cheese and crema.

CHICKEN-TOMATILLO SOUP

Steps:

• Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
• While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
• Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
• Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

VEGETABLE SOUP WITH CHICKEN AND TOMATILLOS

Steps:

• Place chicken, celery, onion, and chicken bouillon into a large soup pot and add water just to cover. Bring to a boil over high heat; reduce heat to low and let simmer until chicken breasts are no longer pink in the centers, 20 to 30 minutes. Transfer chicken to a plate and shred into medium-size pieces using 2 forks. Set aside.
• Add vegetable broth, green beans, diced tomatoes with chiles, tomatillos, garlic, zucchini, jalapeno peppers, onions, bell peppers, poblano pepper, oregano, and cumin to the pot.
• Puree roasted red peppers and chipotle peppers in adobo in a blender or food processor; add to soup and stir to combine. Cover and bring to a boil over high heat. Stir in shredded chicken. Reduce heat to low and let simmer, partly covered, for 30 minutes. Stir in cilantro, lime juice, and salt. Serve.