Sopa de Tomatillo



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!


☆☆☆☆☆ 0 votes

30 Min
7 Hr
Slow Cooker Crock Pot


  • 6 medium
    tomatillos, fresh, husked and rinsed
  • 1 1/2 lb
    chicken breasts, boneless and skinless
  • 32 oz
    chicken broth
  • 1 medium
    green pepper
  • 1/2 c
    red onion, chopped
  • 4 oz
    canned green chilies
  • 1 stalk(s)
    celery, chopped
  • 2 Tbsp
    cilantro, fresh, snipped
  • 1
    jalapeno pepper, seeded and minced
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    lime juice
  • 2 tsp
    chili powder
  • 2 clove
    minced garlic
  • 1 tsp
  • 1 tsp
    coarse ground pepper
  • ·
    tortilla chips as garnish

How to Make Sopa de Tomatillo


  1. Place tomatillos in food processor and pulse until chunky.
  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.
  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.
  4. Serve with tortilla chips and additional lime and chili powder or sprinkle with Tajin.

Printable Recipe Card

About Sopa de Tomatillo

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #tomatillos #soup

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