Paulas Chicken Tomatillo Soup Recipe 455

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TOMATILLO SOUP



Tomatillo Soup image

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.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Yield 6

Number Of Ingredients 13

2 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
¼ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
¼ cup sour cream
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 7.4 g, Cholesterol 27 mg, Fat 10.1 g, Fiber 2 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 43.3 mg, Sugar 4 g

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. -Katrina Krumm, Apple Valley, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
1 pound tomatillos, husked and chopped (about 2 cups)
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 pound boneless skinless chicken breast halves
2 tablespoons taco seasoning
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) Southwestern black beans, undrained
3 cups fresh or frozen corn, thawed
Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges

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.

Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 722mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

A creamy tomatillo-based chicken soup that is great for those cold winter days. Top with your choice of avocado, sour cream, tortilla strips, and cilantro.

Provided by Yoly

Categories     Chicken Soup

Time 1h10m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ medium onion, chopped
1 (4 ounce) can Hatch chile peppers
2 cloves garlic, minced
1 pound fresh tomatillos, husked and chopped
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 pound cooked, shredded chicken breast
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.75 ounce) can cream-style corn
1 ½ teaspoons taco seasoning mix
1 ½ teaspoons chicken soup base (such as Better than Bouillon®)
½ teaspoon ground cumin
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 45.2 g, Cholesterol 99.2 mg, Fat 10.1 g, Fiber 8.5 g, Protein 43.9 g, SaturatedFat 2 g, Sodium 1691.8 mg, Sugar 10.7 g

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

Make and share this Chicken Tomatillo Soup recipe from Food.com.

Provided by zeldaz51

Categories     Vegetable

Time 40m

Yield 2-3 quarts, 4-6 serving(s)

Number Of Ingredients 8

1 quart chicken stock
2 cups chopped onions
1 large carrot, chopped
2 lbs tomatillos, husked, washed, and quartered
4 garlic cloves, chopped
1/2 cup chopped hot green chili pepper (to taste)
2 -3 cups cooked chicken, in bite-sized pieces
shredded cheese, chopped fresh cilantro, and or Mexican crema

Steps:

  • Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes).
  • Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.
  • Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.
  • Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.
  • Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.

Nutrition Facts : Calories 327.3, Fat 10, SaturatedFat 2.4, Cholesterol 59.7, Sodium 415.3, Carbohydrate 33.7, Fiber 6.5, Sugar 17.9, Protein 27.4

TOMATILLO AND CHICKEN SOUP



Tomatillo and Chicken Soup image

Tomatillos are small green vegetables with a papery husk. They are part of the nightshade family, but they do not taste like tomatoes. They have a tangy, slightly sour taste that pairs wonderfully with almost any variety of pepper, and they have much smaller seeds. This soup recipe relies on their unique flavor while adding some more familiar elements, like canned green chiles, cilantro, chicken broth, and leftover chicken.

Provided by Bibi

Categories     Chicken Soup

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons avocado oil
1 cup chopped onion
½ pound fresh tomatillos, husked and chopped
2 cloves garlic, minced
1 medium jalapeno pepper, seeded and minced
1 (14.5 ounce) can low-sodium chicken broth
1 (4 ounce) can mild green chiles
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
¼ teaspoon ground coriander
salt and ground black pepper to taste
2 cups chopped cooked chicken
½ cup freshly grated Monterey Jack cheese
½ cup Mexican crema

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.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 10.9 g, Cholesterol 107.5 mg, Fat 28.6 g, Fiber 2.4 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 509.7 mg, Sugar 6.4 g

CHICKEN-TOMATILLO SOUP



Chicken-Tomatillo Soup image

This is a yummy chicken soup made with tomatillos.

Provided by quilesj

Categories     Chicken Soup

Time 1h30m

Yield 4

Number Of Ingredients 13

1 (2 pound) whole chicken
½ medium green bell pepper, diced
2 tablespoons ground cumin
salt to taste
2 quarts water, or as needed to cover
8 medium fresh tomatillos, husks removed
2 peppers green chile peppers
3 cloves garlic, peeled
2 cups tortilla chips
¼ cup shredded Colby-Jack cheese, or more to taste
1 medium avocado, diced, or more to taste
1 (6 ounce) can sliced black olives
4 sprigs fresh cilantro

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.

Nutrition Facts : Calories 487.5 calories, Carbohydrate 24.7 g, Cholesterol 103.8 mg, Fat 27.6 g, Fiber 7.7 g, Protein 38.1 g, SaturatedFat 6.4 g, Sodium 614.1 mg, Sugar 4.8 g

TOMATILLO CHICKEN SOUP



Tomatillo Chicken Soup image

Make and share this Tomatillo Chicken Soup recipe from Food.com.

Provided by Salt in SF

Categories     Stew

Time 19m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 4

500 g skinless chicken thighs
500 g tomatillos
4 cups chicken broth
30 ml epazote leaves, Fresh, cut in thin ribbons

Steps:

  • Clean and cut up the tomatillos, quarter if small, slice if large.
  • Put all ingredients in the slow cooker, set on soup for 4.5 hours or more.
  • If the meat hasn't shredded itself, break it up with a fork.
  • Serve with slices of Avocado and/or Corn Chips.

Nutrition Facts : Calories 227.2, Fat 7.5, SaturatedFat 1.8, Cholesterol 103.8, Sodium 872, Carbohydrate 8.2, Fiber 2.4, Sugar 5.6, Protein 30.6

VEGETABLE SOUP WITH CHICKEN AND TOMATILLOS



Vegetable Soup with Chicken and Tomatillos image

A Mexican twist to a great veggie soup with tomatillos. Eliminate chicken and you have a marvelous vegan pleaser.

Provided by Bill G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h45m

Yield 24

Number Of Ingredients 21

2 pounds skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large onion, chopped
4 cubes chicken bouillon
3 (32 fluid ounce) containers vegetable broth
4 cups fresh green beans, trimmed and cut into bite-size pieces
2 (14 ounce) cans diced tomatoes with green chiles
2 cups chopped fresh tomatillos
6 cloves garlic, minced
4 small zucchini, cubed
2 medium jalapeno peppers, finely chopped
2 medium Spanish onions, chopped
2 medium green bell peppers, chopped
1 medium poblano pepper, chopped
2 teaspoons chopped fresh oregano
1 teaspoon ground cumin
4 roasted red peppers
2 tablespoons chipotle peppers in adobo sauce
2 cups chopped fresh cilantro
4 tablespoons fresh lime juice
1 ½ teaspoons salt

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.

Nutrition Facts : Calories 94.7 calories, Carbohydrate 10.9 g, Cholesterol 19.6 mg, Fat 1.5 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 0.3 g, Sodium 793.3 mg, Sugar 5.3 g

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

Recipe originally posted by Caroline at the Cafe Zupas blog. Go take a look ... it is wonderful! www.zupas.com

Provided by Pinay0618

Categories     Clear Soup

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 large onion, diced
2 garlic cloves, minced
1 lb tomatillo, diced (about 5 medium size, don't forget to remove the husk and wash)
1 tablespoon cumin
3 chicken breasts, cooked & shredded
49 1/2 ounces chicken broth, can
16 ounces fresh salsa, from the grocery store deli
1 (15 1/2 ounce) can yellow hominy (drained)
1 (15 1/2 ounce) can white hominy (drained)
tortilla chips
avocado, chunks
white rice
shredded cheese
sour cream
fresh lime juice

Steps:

  • Saute onion, garlic, tomatillos and cumin in a large stock pot 10 to 15 minutes until fragrant and tender.
  • Add chicken, broth, salsa and hominy; simmer at least 25 minutes.
  • Ladle into bowls and let each diner top with the condiments of their choice.

Nutrition Facts : Calories 327.3, Fat 10.6, SaturatedFat 2.6, Cholesterol 46.4, Sodium 1641.8, Carbohydrate 33.5, Fiber 6.7, Sugar 8.1, Protein 24.6

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