Best Tangy Tasty Tomatillo Soup Recipes

TANGY TASTY TOMATILLO SOUP

Tangy Tasty Tomatillo Soup image

This is a much played with recipe. I love it! I like it chunky. Feel free to adjust it to your own tastes.

Provided by @MakeItYours

Number Of Ingredients 24

Ingredients

3 boneless skinless chicken breast halves, cooked and shredded
2 tablespoons olive oil
1 red onion, chopped
1 white onion, chopped
5 garlic cloves, minced
2 lbs tomatillos, whole hulled and rinsed (No need to chop.)
3 jalapeno peppers, seeded and minced
6 cups chicken broth
1/2 teaspoon garlic salt, more to taste
ground black pepper, to taste
cayenne pepper, to taste
2 red onions, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 yellow jalapeno, minced
1 (7 ounce) can mild green chilies, diced
1 (10 ounce) bag frozen corn
1 cup frozen baby peas
1 cup frozen chopped spinach
2 lemons, juice of
sugar, to taste if too acidic
sour cream, to serve
cilantro, chopped to serve

Steps:

Cook and shred chicken. Set aside.
Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.
Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste.
Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
Stir in lemon juice and sugar if desired and remove from heat.
Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.

TANGY TASTY TOMATILLO SOUP

Tangy Tasty Tomatillo Soup image

This is a much played with recipe. I love it! I like it chunky. Feel free to adjust it to your own tastes.

Provided by Engrossed

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

3 boneless skinless chicken breast halves, cooked and shredded
2 tablespoons olive oil
1 red onion, chopped
1 white onion, chopped
5 garlic cloves, minced
2 lbs tomatillos, whole hulled and rinsed (No need to chop.)
3 jalapeno peppers, seeded and minced
6 cups chicken broth
1/2 teaspoon garlic salt, more to taste
ground black pepper, to taste
cayenne pepper, to taste
2 red onions, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 yellow jalapeno, minced
1 (7 ounce) can mild green chilies, diced
1 (10 ounce) bag frozen corn
1 cup frozen baby peas
1 cup frozen chopped spinach
2 lemons, juice of
sugar, to taste if too acidic
sour cream, to serve
cilantro, chopped to serve

Steps:

Cook and shred chicken. Set aside.
Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.
Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste.
Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
Stir in lemon juice and sugar if desired and remove from heat.
Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.

Nutrition Facts : Calories 247.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 25.7, Sodium 915.8, Carbohydrate 30.8, Fiber 6.9, Sugar 11.2, Protein 19.4

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