Tomatillo Soup

Tomatillo Soup
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    6 People
  • VIEWS
    484

A vibrant and zesty Tomatillo Soup, simmered with tender chicken and a touch of jalapeño heat, finished with a cool swirl of sour cream and fresh cilantro. This versatile soup is a symphony of flavors, easily customizable to your preferred spice level.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    27 mg
  • Fiber
    2 g
  • Protein
    11 g
  • Saturated Fat
    2 g
  • Sodium
    43 mg
  • Sugar
    4 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Remove chicken and set aside.

Image Step 02
02 Step

Recipe View Add chopped onion and minced garlic to the saucepan. Sauté over medium-low heat until golden and fragrant, approximately 2-3 minutes. Stir in chopped tomatillos and minced jalapeño peppers. Pour in chicken stock and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Image Step 03
03 Step

Recipe View Carefully puree the soup in batches using a blender or food processor until smooth. Return the pureed soup to the pot and reheat gently. Stir in hot pepper sauce and cayenne pepper, adjusting the amount to your desired level of spiciness.

Image Step 04
04 Step

Recipe View Shred the cooked chicken and stir it into the soup. Season to taste with salt and freshly ground black pepper. Stir in the chopped fresh cilantro and ladle the soup into bowls. Garnish with a dollop of sour cream before serving, if desired.

For a smoother soup, strain the pureed soup through a fine-mesh sieve before returning it to the pot.
If fresh tomatillos are unavailable, you can substitute with canned tomatillos, drained and chopped. Be sure to adjust the seasoning accordingly.
To tame the heat, remove the seeds and membranes from the jalapeño peppers before mincing.
Garnish with a lime wedge for an extra burst of flavor.

Coty Hills

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 161 Ratings)
Total Reviews: (11)
  • Deborah Prohaska

    This soup is absolutely delicious! The perfect balance of tangy and spicy.

  • Aaliyah Nolan

    The sour cream and cilantro garnish really elevated the dish.

  • Adelle Daniel

    This has become a staple in our house. So flavorful and comforting!

  • Marquis Zieme

    I made this for a dinner party and it was a huge hit! Everyone loved the flavor.

  • Santos Sporer

    Easy to follow recipe and the soup turned out great. I added a little extra jalapeño for some extra heat!

  • Selina Schaden

    I love how customizable this recipe is. I can easily adjust the spice level to my liking.

  • Joany Reynolds

    The chicken was so tender and juicy in the soup!

  • Flo Hoppe

    I never thought I could make something this tasty at home!

  • Ocie Windlertromp

    I substituted canned tomatillos and it still tasted amazing!

  • Amiya Kreiger

    This soup is even better the next day!

  • Sim Mcdermott

    Great recipe! Will definitely make this again.

LEAVE A REVIEW

Please Rate