Best Paulas 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.

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.

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.