Tomatillo Chicken Soup

Tomatillo Chicken Soup

  • Servings: 4-6
  • Rating:

Ingredients

  • * 6 medium tomatillos, husks removed and rinsed
  • * 1-1/2 lb. skinless, boneless chicken breast halves
  • * 1 32-oz. box chicken broth (I used low-sodium)
  • * 1 medium green sweet pepper, chopped
  • * 1/2 cup chopped red onion
  • * 1 stalk celery, chopped
  • * 1 4-oz. can diced green chiles
  • * 2 Tbsp. snipped fresh cilantro
  • * 1 fresh jalapeño pepper, seeded and minced*
  • * 1 Tbsp. ground cumin
  • * 1 Tbsp. lime juice
  • * 2 tsp. chili powder
  • * 2 cloves garlic, minced
  • * 1 tsp. salt
  • * 1 tsp. ground black pepper
  • * Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (we topped with monterrey jack cheese and tortilla strips)

Directions

1. 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, and 1 tsp. each salt and pepper.

2. 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. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips.