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  • Slow-Cooker Tomatillo Chicken Soup

    3 votes
    Slow-Cooker Tomatillo Chicken Soup
    Prep: 45 min Cook: 6 hours Servings: 6
    by Robyn Savoie
    381 recipes
    >
    The tomatillo are sometimes mistaken and thought to be part of the tomato family. In fact, they are part of the nightshade family and related to the Cape Gooseberry. This fruit can be several colors when ripe, including yellow, red, green, or even purple. The yellow and green ones have a tendency to be tart, suitable for cooking main courses. While the red and purple varieties can be sweeter, better suited for fruit-like uses; jams & preserves. Here's a fantastic soup that is spicy and tart with a nice citrus undertone to balance it out. It's great for any day during week and to serve for game day on the weekend. Your whole house will smell wonderful and everyone will be clamoring to try this out.

    Ingredients

    • Soup:
    • 6 Medium Tomatillos, Husks Removed and Rinsed
    • 1 Small Red Bell Pepper, Chopped
    • 1 Small Yellow Bell Pepper, Chopped
    • 1 Small Orange Bell Pepper, Chopped
    • 1/2 Cup Red Onion, Chopped
    • 1 Stalk Celery, Chopped
    • 4 Oz. Can Diced Roasted Green Chilies
    • 1 Small Fresh Jalapeno, Seeded and Minced (Optional)
    • 1 Small Fresh Lime, Zest Removed and 1 Half Juiced
    • 32 Ozs. Chicken Broth
    • 1 1/2 Tsp. Ground Cumin
    • 2 1/2 Tsp. Chili Powder
    • 2 Cloves Garlic, Minced
    • 1 Tsp. Salt
    • 1 Tsp. Ground Black Pepper
    • 1 1/2 Lbs. Skinless, Boneless Chicken Breast
    • 2 Tbsp. Vegetable Oil
    • 3 Tbsp. White Corn Meal
    • 1/2 Cup Warm Chicken Broth (105° - 115°F)
    • 2 Tbsp. Fresh Cilantro, Chopped
    • Garnish:
    • 8 Oz. Sour Cream
    • 1/4 Cup Red Onion, Diced
    • 1/4 Cup Red Bell Pepper, Diced
    • 1 Small Avocado, Peeled and Diced
    • 1/2 Fresh Lime, Cut Into 4 Wedges and Halved
    • 32 Ozs. Tortilla Strips

    Directions

    For the Soup:
    1.
    Chop three tomatillos, bell pepper, onion, celery, green chilies and jalapeno (if using); place into a 3 ½ - 4 quart slow cooker.
    2.
    Chop and place remaining tomatillos in blender, add lime juice from half of the fresh lime; cut remaining half into 4 wedges, slice each in half; reserve.
    3.
    Cover; blend until smooth. Add to slow cooker along with 24 ounces chicken broth, cumin, chili powder, garlic, lime zest, salt and pepper.
    4.
    In a large skillet, heat 2 tablespoons vegetable oil until hot. Add chicken a few pieces at a time, cook until light brown on each side; 3 - 4 minutes per side. Add browned chicken to slow cooker. Using remaining 8 ounces of chicken broth to deglaze skillet; add sauce to pot.
    5.
    Mix cornmeal and 1/2 cup warm chicken broth, add to pot. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours.
    6.
    Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. Just before serving add fresh cilantro, stir to combine
    Garnish:
    1.
    If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, onion, avocado, lime wedges and tortilla chips.
    Cook's Tip:
    1.
    Because hot chili peppers, such as jalapeño's, contain volatile oils that can burn your skin and eyes, avoid direct contact with chilies as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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    Comments

    • ShaleeDP
      ShaleeDP
      This looks good. thanks for sharing
      • Robyn Savoie
        Robyn Savoie
        Thank you, I hope you enjoy.
      • Bob Vincent
        Bob Vincent
        Hi Robyn:
        I like the sound of this soup. I like the used of three different colored peppers to add to the dish visually. Since we get good fresh tomatillos all year long in California I will give your dish a try. I have added it to my Try Soon folder. Thanks for sharing!
        Bob
        • Robyn Savoie
          Robyn Savoie
          My thought exactly with the tri-color bell peppers. A bonus, they're a bit sweeter that the green, so they take a bit of the tart edge off of the tomatillos.

          Thank you Bob, I hope you like it.

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