Best Chicken Tomatillo Soup Recipes

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.

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:

• - Bring chicken in chicken broth to boil and skim off any foam. - Add dried herbs and simmer until falling apart (30 minutes). - Strain broth. Separate meat and reserve. - Sautee carrots, onions and garlic for 15 minutes until golden brown. - Add back chicken broth and bring to boil. Add water if necessary. - Add tomatillos, cumin and chipotle peppers and simmer until tomatillos are soft. - Cool and blend with immersion blender. - Bring to boil and add garbanzo beans and simmer for 2 minutes. - Take off heat and add chicken and set aside, covered for 10 minutes.

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.

CHICKEN TOMATILLO SOUP

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.

CHICKEN TOMATILLO SOUP

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.

PAULA'S CHICKEN TOMATILLO SOUP RECIPE - (4.5/5)

Steps:

• In a large saucepan, combine tomatillos and water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer for 10 minutes or until tomatillos are tender; drain. In the work bowl of a food processor, combine tomatillos, jalapeños, cilantro, garlic, and lime juice. Process until mixture is slightly chunky. Add onion, and pulse 2 to 3 times or until onion is combined. Mixture can be made up to 3 days ahead, covered, and refrigerated. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken; seal bag, and shake to coat. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of chicken, and cook for 5 to 6 minutes or until chicken is browned. Remove from pan. Add remaining 1 tablespoon oil to pan, and cook remaining chicken for 5 to 6 minutes or until chicken is browned. Return all chicken to pan. Stir in broth, cumin, chili powder, coriander, and tomatillo mixture. Bring to a boil over medium-high heat, reduce heat, and simmer for 30 minutes. Garnish with fried tortilla strips, if desired.

CHICKEN TOMATILLO SOUP

Steps:

• Using a large soup pot add chicken stock and chopped or shredded chicken and bring to a simmer. (To prepare chicken stock from scratch: https://www.justapinch.com/recipe/lynnsocko/homemade-chicken-stock-roasted-chicken/other-sauce-spread
• Peel and wash tomatillos and cut in half. Cut jalapeno in half and remove seeds. Place both on a baking sheet with 1/2 of an onion cut in quarters. Roast under broiler for about 10 min. till slightly charred. Be careful not to burn.
• https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillo-salsa-salsa-de-tomatillo-asado.html?p=1
• If using room temp or cold stock, add milk straight to pot. If using hot stock, heat canned milk in small saucepan til good and warm, do not scorch, then add to pot.
• Remove corn from cob and add to pot. Add crumbled bacon. Simmer till slightly thickened.
• At this time taste to see if you need salt or pepper. Using 2 c. of hot soup, mix in 1/2 c. of corn flour and mix till lumps disolve. Pour mix into soup. Let simmer about 15 min. more. Add grated cheese and stir well. Allow to cool a few minutes before eating. Add sour cream when served.