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sopa de tomatillo

17 Pinches 3 Photos
Terrio13 avatar
Lake Mills, WI
Updated on Jul 9, 2016

I crave this soup year around but it is absolutely the best when I use the tomatillos right out of the garden! The recipe was lost for several years so when I found it I had to get it recorded so I would not be without it again! The plants are looking good so I am getting ready to make the soup soon!

prep time 30 Min
cook time 7 Hr
method Slow Cooker Crock Pot
yield 6 serving(s)

Ingredients

  • 6 medium tomatillos, fresh, husked and rinsed
  • 1 1/2 pounds chicken breasts, boneless and skinless
  • 32 ounces chicken broth
  • 1 medium green pepper
  • 1/2 cup red onion, chopped
  • 4 ounces canned green chilies
  • 1 stalk celery, chopped
  • 2 tablespoons cilantro, fresh, snipped
  • 1 - jalapeno pepper, seeded and minced
  • 1 tablespoon ground cumin
  • 1 tablespoon lime juice
  • 2 teaspoons chili powder
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1 teaspoon coarse ground pepper
  • - tortilla chips as garnish

How To Make sopa de tomatillo

  • Step 1
    Place tomatillos in food processor and pulse until chunky.
  • Step 2
    In a slow cooker, combine all ingredients except for chips and cook on low for 6 to 7 hours or high for 3 1/2 hours.
  • Step 3
    Remove chicken, let cool. Shred and return to soup. Sometimes I just add chunks in the beginning so I don't have to do this step.
  • Step 4
    Serve with tortilla chips and additional lime and chili powder or sprinkle with Tajin.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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