Cooking Light Beef Stew With Tomatillo
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07/25/2010
Great soup. I made mine in the slow cooker. It was super easy and fast. I added 2 raw whole chicken breasts, all the ingredients (I didn't even chop the onions or tomatillo's, just added them whole) I put it on low for about 6 hours, then I put everything except the chicken breasts in my blender. I shredded the chicken, and added the puree back to the pot. Voila!
12/27/2005
I've only recently discovered tomatillos, and was so happy to find this recipe! I used just over a pound of tomatillos but I definitely think I should have used more - the broth was a little too watery for my liking. I added a little bit of cumin, and also a splash of lime juice. The flavor was absolutely outstanding! I will be making this again! Thanks!
02/16/2004
Nice Southwestern dish. The recipe is worth five stars when tomatillos are in season, during the summer months. Best with more tomatillos - I doubled the quantity, pureeing half and coarsely chopping the other half.
10/12/2003
This soup was excellent! I made this to use up some tomatillos my mother gave me from her garden. I saw that someone thought the soup was too thin, so I cooked a small potato and blended it into the mixture to thicken it. Then I added black beans and orzo to add a little extra to it and served it with a dollup of sour cream as suggested. Will definately be making alot more of this one!
08/31/2006
This was delicious! Following other reviews, I used more tomatillos (1.5 lbs) to make the soup thicker, and I reduced the (vegetable) broth to 3 cups. It came out slightly thinner than a good pea soup--just right. I made it without chicken and instead topped it with chopped avocado, which was excellent. I had two leftover Jamaican hot peppers, so I threw those in instead of jalapenos, which made the soup plenty hot--I didn't even need to add cayenne or hot sauce (and I love heat).
09/28/2007
I really love this soup, and I make it every time I buy fresh tomatillos. The flavor is wonderful - like a spicy hot and sour soup. I like to use a few more tomatillos than the recipe calls for. To thicken it, I add just a little rice, white or brown, and I add crisp sweet corn for color and sweetness. This is SUCH a wonderful recipe! So tasty and delicious!
10/17/2005
Delicious, tangy soup! I added a little garlic salt as well as some ground cumin to add a more mexican flavor. I used cubed chicken rather than shredded and it was still very yummy. Thanks for this recipe!
09/04/2005
This has a wonderful, unusual, hot and sour flavor to it. I did follow some of the advice of other reviewers and added a can of black beans and about a cup of frozen corn to give it a little more body. I am not adventurous when it comes to spicy food, but two jalepenos seeded and minced were not too spicy. I even added a little of the hot sauce, although none of the cayenne pepper. I thought the taste was very good. I think if you don't like tomatillos or sour soup, you probably wouldn't like this, but since I like both I was very happy with it.
10/07/2002
I was really disappointed after the other rave reviews. The soups was a very thin broth with hunks of chicken floating in it. It was not very interesting and I won't make it again.
10/16/2011
Excellent Soup! The flavors and spice were great. The only thing I changed is I increased the cilantro to 1/4 cup, I added about a half cup of hominy after I pured the vegies and cooked for about 15 miniutes to get the flavor of the hominy throughout the soup (4 servings) and topped it off with a tablespoon of shredded Monterey Jack per bowl. This is definitely going in my recipe box!
12/05/2006
I was a little reluctant, but wow to my surprise. This was a little spicy but full of flavor. I have added this to our household menu.
01/07/2012
I grew tomatillos in my garden last summer, and wasn't sure what to do with them until I tried this recipe. It is an amazing soup. I slice corn tortillas and bake in oven until crispy, then add to soup.
08/01/2004
This soup was good. If you like green enchilada sauce, then you may like this as it is like a soup-version of green sauce. I did add some corn to give it more texture and color, as well as used a tidbit of instant mashed potatoes to thicken up the consistancy
08/23/2010
I had no idea what to do with tamtillos i received in my CSA. I made this and it was fantastic. Especially with the dollop of sour cream on top. i didn't change a thing.
04/22/2011
I really loved this recipe. I cut the jalapeno down to half which was a good thing because this was a bit spicy with half, but it was excellent. Wonderful soup for a cold day. I also used 4 cups bouillon instead of actual chicken stock. I did not add hot pepper sauce or cayenne pepper as this would have been inedible even for the brave. I eat jalapenos whole and cutting down the jalapenos was perfect for me. All in all, excellent recipe. Love the tomatillos. Gave this four stars only because of the excessive call for spice.
02/23/2011
This soup was perfect for a cold night. I followed the advise from some of the other reviews and added: beans, corn, garlic salt, a little extra buoillion, and cumin. I could have used a few extra tomatillos! We served it over brown rice with tortilla chips on the side.
03/27/2012
Very tasty. I added a few extras....kidney beans, char grilled corn, some tomato and jalepenas. Had to make it go a bit further! It is a great main course soup. Next time I might even add a little rice to thicken a bit more, but it is an excellent soup.
11/12/2013
I happened upon a box of tomatillos at the local donation shelter... the ladies there had no idea what they were or what to do with them. So I took the whole box home and found this recipe, and let me tell you WOW! The only reason I am not giving it five stars is because the recipe needs tweaking to make it perfect. Once you make the changes, I would pay $10 for a bowl of this in a restaurant. I followed the other reviewer's suggestions and used slightly more tomatillos than the recipe calls for, maybe a pound and a half or so. I also used chicken boullion instead of chicken broth. After pureeing the base, I added a can of corn and a can of drained rinsed black beans, as well as a tsp of cumin. The result was fantastic! Whatever you do, do NOT skip the cilanto (it adds a note of citrus and brightens up the flavor) or the sour cream (it adds a touch more acidity and a bit of creaminess to the texture). The only thing I would change is to add maybe a splash of fresh lime juice, other than that after making the modifications listed above the recipe is spot on. I served this to my family with homemade southwest egg rolls, and they couldn't stop eating it. It was so good, I even made a batch to take down to the donation shelter to share with the workers.
01/24/2015
This was my first time trying tomatillo. I loved this soup. I like a little body to my soup so I added 2 cans of drained black beans, one potato and a can of corn. I also used double the amount of tomatillo. Next time I think I will add a little more chicken as well. For a light soup this would be good just as the recipe is written. I did a search to find out how to pick out the best tomatillo and the article said the smaller ones are less sour. I did use mostly the smaller ones and found my soup to have just the right tang. Yummy!!!
10/17/2010
Excellent recipe and flavorful-reminds me of a base for a good green chili sauce! I made some minor additions/changes; first I rubbed the tomatillos in olive oil and put under the broiler for about 5 min. to bring out the flavors, and just crushed them after adding to the soup. Also added some cumin. Will be making this again, so thanks for the post, Holly.
12/04/2001
Oh, how I love this soup!! I agree with the last reviewer, it IS sort of a hot and sour flavor. I normally don't care for soups in general but this soup is so tasty, so easy to make, I don't mind hauling out the blender to make it. Also, its kinda fun picking out tomatillos in the supermarket, makes me feel so, gourmet! Last time I made it I jazzed it up a bit with some orzo pasta. Made it a heartier, main dish. Excellent way to use up my roast chicken leftovers. thanks for sharing it!, Ms Holly!
10/03/2010
Great soup, I gave 4 stars because I had to add cumin, black beans to give it real flavor. It's a good base though. I used all the stock, but then remove a cup of it before pureeing the veggies and then added some back to the pot to improve the consistency. I didn't puree all the veggies (only about 75% of them). I liked the texture this way. Also needs a lot more tomatillos.
12/07/2006
I absolutely loved it! While making it, I wasn't too sure about it, but once I tasted it I was shocked! Since I have a two yr. old, I did not add the chilies, what I did was chopped jalapenos and put them on the side so that we could add it separately, along with white rice and pinto beans and bolillos.
11/27/2011
This was great soup! Changed the recipe a bit - added a bit of cumin and marjoram and some corn and black beans at the end of the cooking to make it a bit more filling. Also, like another reviewer, I just added all the ingredients (whole) to the crock pot and then after about 5.5 hours on high, took out the chicken and shredded it and blended the rest and then added the chicken back - sooooo good and SO easy!
11/13/2003
This is a wonderful soup hot and sour. I also didn't puree the vegatables. I added shredded cheddar cheese to the soup. Will make this soup again.
10/09/2009
I canned this soup in pint jars. After calling the canning help line, I placed one Tbsp lemon juice per pint jar and used in a waterbath canner for 15 minutes. Quarts would require 2 Tbsp and 20 minutes of water bath time.
02/07/2011
Very bland
09/14/2013
The flavor is just wonderful. Kind of like a sweet and sour with a bit of a kick to it. I have actually never made anything with tomatillos and found this recipe because a friend gave me a bagful from her garden (she did not know what to do with them either!). I just dumped everything in my crockpot for several hours, took a bit out and pureed it. Then i added a bag of frozen corn. I will totally make this again... yummm!
05/03/2010
Very delicious soup, good basic recipe! Following other suggestions used 1.5 lbs tomatillos. Used leftover shredded spicy pork instead of shredded chicken as well. Tasted the soup before adding the hot pepper sauce and it was very tangy/vinegar-y. Hot pepper sauce cut the vinegar flavor and did not add much heat. If you don't like the flavor of your soup, adjust the seasonings! I didn't measure the hot pepper sauce, just kept adding drops and retasting until I liked it. Cilantro is a must, I was skeptical but it really adds to the flavor. Sour cream makes it creamier if you like a more substantial soup. Served with tortilla chips as well, big hit with all the kids!
01/23/2012
Awesome recipe. It has been a long time that I have been wanting to use tomatillos. Thanks for the post but also thanks to the other reviewers whose advise I took: 1. I do believe the original recipe can be bland and waterry. So, I added 1 cup less of the chicken stock. I also added a mexican spice blend, a red pepper, and adoba. I also fried the chicken in chipotole pepper sauce. It was awesome. I could not believe I ate 3 bowls. We added tortillas on top.
11/15/2011
This was easy and delicious!
11/01/2011
I wish it were a bit thicker. But good flavor. I didn't need to put in cayenne pepper or hot sauce, it was spicy enough! And I like spicy!
09/12/2006
After reading the reviews, I decided to add a can of black beans (when I added the tomatillos)to the soup. I also added about 2 teaspoons of cumin and 4 hot peppers instead of 2. The result was a delicious, tangy and (not too)spicy soup!
11/14/2010
This recipe is very versatile. For a big pot of soup I used about 3lbs of tomatillos and about an equal number of baked potatoes with liberal amounts of the rest of the ingredients and used a stick blender on it. (I got it thicker than it needed to be.) I served this great tart broth with sides of baked corn tortilla strips, cubed avocado, shredded chicken thighs (from the broth), green onions, cilantro, and sour cream. I got rave reviews.
10/10/2011
Wow! an excellent soup and a great way to use up my tomatillo's.
01/23/2011
What a fantastic recipe! I substituted a roasted poblano for the jalapenos, since I can't take too much spice. I also added a can of black beans that I had on hand. The broth was a bit thinner than I expected, but the flavor was so good, it doesn't matter.
04/18/2011
I love this soup!!! I will make this again and again, and I never do that. I rarely make the same meal once every 6 months, but I bet I will make this at least twice a month from now on! I did leave the chicken out and subbed a can of rinsed and drained black beans instead. Fantastic!
01/22/2011
Excellent!! I wasn't sure what to do with all of the tomatillos, from our friend's garden. This soup saved the day!
12/30/2010
my all time favorite soup. i don't use chicken though.
11/06/2012
Put everything in the crockpot the night before except for the chicken. Added 2 large boneless chicken breasts in the am. Looked weird when I got home - took a stick blender to it. Shredded the chicken and put it back. Added hot sauce, cumin, 1 can or rinsed black beans and about a cup of frozen corn. Was out of cilantro and sour cream, served over crushed fritos and topped with shredded cheese - 12 year old son asked for 2nds! Husband asked for 2nds - glad to have something to do with the tomatillo's. They were volunteers from last year when I didn't know what to do with them and left them out to rot!
11/11/2011
I also used the slow cooker, but didn't have any chicken handy so I used some sausages that were handy. My husband doesn't like hot foods so I cut back on the cayenne. I think this would be good with some gabanzo beans. Great way to use us all those tomatillos that got ripe at the same time.
06/06/2010
Loved this! It feels like a wonderful Southwestern dish, and somehow perfect for the summer. I served it with brown rice and cold drinks. Added a small handful of brown rice to thicken it up per other reviews, as well as a can of sweet corn. It was somehow amazingly delish-- sour, spicy, and fresh... would've been good even without the corn, though the corn does make it look much nicer. I hand-shredded my chicken and it turned out nice and juicy; topped it with mashed avocado instead of sour cream (which wasn't bad!). I liked it with more cilantro, and can't wait to try it with black beans next time!
05/11/2003
Very delicious. Better than I expected. Although it would not be the same without the cilantro and sour cream. If anything, make sure you add the cilantro. I will make this again!
06/14/2010
This recipe was good! I thought the recipe was a little bland at first (hence 4 stars instead of ) so I added a few dashes of cumin and a couple of teaspoons of chicken boullion. I topped each bowl with the suggested fresh leaves of cilantro and sour cream...don't skip the sour cream! It really added a nice touch to the soup. I also topped with some avocado. So delicious! Everyone was a fan at dinner.
10/15/2012
Excellent recipe. I've made it twice, both times with fresh tomatillos and cilantro from the garden. First time followed recipe exactly and found it a little too spicy hot. Second time served for eight friends, only used the chopped jalepenos and black pepper. Passed a bowl of chopped jalepenos & jar of hot sauce for those who wanted a little more heat. Next time going to try with pork and black beans. Expect this to be a frequent soup on our table. I served with a light leaf salad with lots of avacado & cilantro - really a nice pairing with the soup.
08/27/2011
We made this last fall when we had an abundant amount of tomatillo's. It was fabulous! My family is begging for it this fall again but this time I am going to make a huge batch and freeze so we can eat it through out winter!
10/02/2006
This turned out to be a very bland soup! I would never consider cooking it again; which is too bad because I love soups.
03/15/2000
This recipe gets major raves every time I make it. My friends eyes light up when I tell them I'm getting ready to make some more Tomatillo soup! It does take over an hour to make, but the results are so worth it, even to a non-cook like myself. Thanks, Holly!
08/19/2016
I've always liked the taste of tomatillos so this recipe appealed to me. Instead of chopping and saute the onions, garlic, peppers, and tomatillos, I halved them all and put them all on a heavy baking sheet and put them under the broiler for a few minutes to get that roasted taste to them. I then put that mixture into a food processor and processed for only a minute. I read the bit about the soup being a bit too thin, so I used the schmaltz from the chicken ( I make my own stock) and made a roux before adding the stock and other ingredients. I added crushed red peppers instead of cayenne and chopped a small bunch of cilantro into the soup as well (I doubled the recipe). I agree that more tomatillos would be an improvement, so I will adjust that next time. We like a lot of flavors and spice in our foods, so I think I will add more jalapenos next time as well, perhaps even some poblanos or hatch peppers for more of a chili flavor. This time, however, I am serving the soup with fresh garnishes of jalapenos, cilantro, avocados, and non-fat plain yogurt.
10/18/2016
Super easy Tomatillo Soup recipe. I used shredded chicken and about 7 tomatillos but would maybe add few more next time. I also didn't purée it for a long time so it was still a little chunky. . When I taste tested it, it was a bit sour so I added some cumin, garlic salt, red pepper flakes, and a little salt and cooked it for another 10 minutes on low.. My husband and I really liked it. I served it with a cheese quesadilla and it was a hit!
02/02/2011
Very disappointing recipe when made as written. Needed major adjustments after pureed in food processor. I added to taste: lots more pepper sauce than recipe called for, cumin, chili powder and salt and pepper. If you like Tex-Mex flavor, beware...you won't get it if you follow the recipe.
04/05/2003
i thought this soup was delicious. i didn't puree the soup, just served it chunky. also i served it with a side of warm corn tortillas. it tasted very authentic. i will definitely make it again.
04/14/2010
Tried this recipe because I had a tomatillo based Tortilla Soup in Mexico. It turned out just the same as the Mexican version. I used pork instead of chicken and a little more of the tomatillo. Serve with cubed queso fresco, queso oxacca, and powdered cotija (my favorite mexican cheeses) on the side. Also mexican cream (slightly soured cream), chopped green onions, and tortilla chips. Everyone loves to add their own stuff to the soup and there is never any left. People love it.
02/02/2006
it was great! it will definitely become a frequent meal in our home. thanks!
10/28/2008
Each summer I grow tomatillo's. I have made this soup many times and it just gets better each time. I do use fresh cilantro,fresh lime juice and a hot cayenne pepper from the garden instead of the hot sauce.
09/16/2010
Very delicious and flavorful soup, even though I changed/adjusted some of its ingridients to my taste. Following other suggestions used more than the indicated amount of tomatillos and less chicken stock. Tasted the soup before adding some cumin, etc.
07/14/2015
This soup was so easy to make. Even through I modified the recipe's directions, I stuck with the basic ingredients. I grilled spicy chicken (using a spicy rub that had paprika, ground cayenne, onion and garlic powder, and black pepper) on the George Foreman first. While it cooled, I started the onions and garlic as the recipe states. It was my first time cooking with tomatillos and found it easy. I cut up the chicken while the soup simmered then I used an immersion blender to puree it. Lastly, I tossed in the chicken and let it stand for a moment to bring the chicken back up to temperature. I ate it with a spoonful of sour cream and a few tortilla chips; it was fantastic! The soup was a bit spicy and had a sour/tangy flavor. I will be making it again.
11/26/2012
this was pretty good. I did add 3 cans of white beans & only pureed a small amount of the soup.
10/20/2010
This soup was delicious! I had a bumper crop of tomatillos this year and this was one of the recipes that used up a significant amount. I made only one change to the recipe. I added one cup of rice at the end and cooked it in the broth. I didn't need to add more stock, because my family likes thick soup! Thank you for the recipe!
06/25/2011
This recipe was just ok. Neither my husband or daughter liked it, so I will not be making it again. It just tasted like chicken soup with a twang.
04/30/2014
Possibly the best recipe I've found on the site. I left the jalepeno seeds in for an extra kick and it was absolutely delicious. A keeper!
05/16/2012
used a few dashes of chili powder instead of cayenne pepper. Added cord tortillas cut up like noodles. No jalapeno peppers.
09/10/2004
Did this one last year and it didn't work so well for some reason that I can't remember. But I tried it again tonight and it rocked.
07/21/2016
Wonderful soup. I used home made stock and an immersion blender. Soup was delicious as written. Will add lime juice, cilantro in the bowls and sour cream. Should have made a 2x recipe
05/19/2010
Wonderful soup to serve with grilled chicken. I like to add an extra jalapeno rather than the hot sauce to make it spicier, but it is good the way the recipe is written. Great use for tomatillos.
02/18/2016
for me, the flavor of this recipe...It's what I'm always craving and looking for when I go out in search of Mexican Cuisine. Thank you so much. This is exactly what I want. It's amazing. The only difference for me was, I added one celery stalk and one avocado. a little more of the flavor and depth that I want in a soup. Oh and I squeezed some lime juice into the bowl just before serving. Worked amazingly. excellent!!!!
09/18/2011
My alterations: 2 pounds tomatillos 2 cups chicken broth I simmered uncovered to reduce and thicken a little. After pureeing, I stirred in 2 ounces shredded Pepper Jack cheese while it was reheating. Delicious! Good for something different.
03/07/2015
We don't have tomatillos in my country. Instead I used green tomatoes. I added some mushrooms that I had and put avocado pieces in the plate before serving the soup. Delicious!
08/16/2009
Delicious, rich flavor. Great use for a lot of tomatillos. I just used one jalepeno and it was still pretty hot. Highly recommended.
08/28/2016
I love this soup!!! We grow tomatillos in our garden and we always have a ton of them. This is one of my favorite things to do with them. I do not alter the recipe (other than sometimes stirring in some cooked rice to give it a little more body) but I usually make a quad-batch when I make this... it is addictive!! Thanks for sharing this brilliant recipe!
05/31/2007
Delicious! It's like eating enchiladas verdes without the enchilada-making hassle. We topped it with crushed tortilla chips for added texture; can add lime juice for a little extra tang, if you like that. Great use of an abundance of garden tomatillos. Thanks for a great recipe!
07/13/2016
Delicious! I had only a few tomatillos so unfortunately I had to reduce the quantity of this. I made a few minor changes based on what I had in the kitchen: I used Persian lime infused olive oil to cook the chicken and veggies in, added celery and shallots to the onions and garlic, and had to leave out the sour cream because I'm doing the Whole 30 and had to make this completely paleo. I wish I had an immersion blender because I made a mess, but it was worth it. So yummy!
10/08/2009
This soup was best the next day. I did not add the sour cream. We will make this one again.
01/23/2008
I added just enough broth to cover all the tomatillos and before I pureed, I strained most of the broth out. I used leek instead of onion (milder) and omitted the peppers. I added lime and cumin like many others as well as a dash of cayenne. I didn't have any cilantro but I think it's fine w/o. yummy!!!
11/04/2015
First time I've made tomatillo soup. The entire family loved it- 8 year old and 11 year old, included! I added extra tomatillo to make it thicker as others recommended. I made a crockpot chicken and broth for the recipe and it was wonderful. Next time I'll add some water to cut the chicken flavor back. Also, if you want leftovers be sure to double the recipe- this made just enough for our family of four.
10/17/2014
This recipe is beautiful and bright. Perfect for a dreary evening meal.
07/10/2010
Very easy, and soooo flavorful! I eliminated the jalepenos, and added a little extra hot sauce. The spiciness was perfect.
01/29/2008
I did not want to give this recipe a rating because I do not think it is fair but I was forced. I think maybe it is my personal taste and not the actual recipe itself. I hated this soup. The man who eats everything in this house (and I mean everything!) took two tastes and refused another bite. I followed the recipe to a tee. The only thing I did different was strain the soup off so that it was nothing but the broth. The whole thing tasted like I dumped a bottle of vinegar in it. I realize tomatillos are tangy but ughhh. I do think it might be us and our tastes more than the recipe. Whoever tries this, I strongly recommend making it before trying it on company and when you do make it, make it without being concerned if you have to throw it out.
10/02/2002
Wow, I made this recipe last night for dinner, after being given a bunch of fresh tomatillos and chili peppers from my mother-in-law's garden. It was great, much better than expected, and even my small children ate it, and liked it, admittedly with plenty of sour cream. Definitely a recipe I'll make again when I get more tomatillos!
01/08/2014
Though a little bit involved, this soup is absolutely amazing and my favorite soup to make during the cold winter season. I do recommend using a few extra tomatillos so that the soup is thicker and if you like spicy, then some extra seasoning is needed as well (depends on the jalepenos). I also recommend adding extra garlic and some cumin. The most important part of this recipe is the pureeing so don't skip it! extra cilantro is also a nice addition and very necessary for me.
09/05/2017
I added extra tomatillo as suggested and 3 small chicken breasts. I cooked it all in slow cooker (minus the oil). when done, removed chicken breasts and chopped them. used immersion blender in the pot. then added back chicken and about 2 cups of fresh corn. honestly, the corn adds a wonderful sweetness that would make it a 5 star if included in original recipe. definitely don't forget the sour cream!
02/18/2013
Turned out good but thin as others said. I added a Masa Harina paste (1/2 cup Masa Harina mixed with 1/2 cup water) that thickened it up, and also added two ears' worth of grilled corn, and was very happy with the result!
03/17/2014
Very good soup, my husband loves it.
10/09/2002
My husband and I though this soup was very good and my husband usually does not like soup. We love tomatillo's and this is a great recipe to use them in! The sour cream is a must.
04/30/2019
Delicious! Mine was on the spicy side by choice. The dab of sour cream helped cool it off a bit. Great recipe!
10/11/2018
Instead of Jalapeño peppers I used roasted chilies. Super recipe!!
06/30/2019
First time having tomatillos. I loved them! As others suggested, I used more tomatillos. I cut the recipe down to 4 servings and used only 1 jalapeno with most seeds removed and did not add any other spicey ingredients. It was still a little bit bitey for my delicate eaters. Also I recommend using an immersion blender rather than scooping and moving veggies around to blend up. Served with a Caesar salad and chips and fresh guacamole. Yum!
01/13/2020
Oh my heck, I love this soup! I have made it several times and the only changes I made was to add cumin and because I like a thicker soup I added mass.
08/22/2016
I'm rating this based on the additions that I made. I liked the recipe idea because I love tomatillos but when I read the ingredients, it didn't seem flavorful enough (plus other reviewers comments that it lacked substance and flavor). I added 2 cans of diced tomatos and chilis, a yellow pepper and cooked brown rice. I also used hot Mexican chili power and chipotle chili powder. I pureed about half of the tomatillos which I think brought out even more tomatillo flavor. Yum!
10/17/2020
This soup is amazing! My husband and five kids all devoured it. Using the same ingredients, I did prep differently. I used a whole chicken and simmered for two hours to make the broth. Then I de-boned and chopped the meat. I broiled the onions, garlic, jalapenos and tomatillos in the oven until they had a nice char. Once they were blackened, I added them to the broth and blended with the immersion blender. I, then, added in the chopped chicken. I also added some navy beans, according to the accounts of other reviewers. I let it all simmer for 20mins. I finished it off with a splash of lime juice and cilantro, then dished up. We all topped with sour cream, and my husband and I added a heavy splash of Frank's. It was so good!!! I can't wait to make again, and I can see where many of my frozen tomatillos from this summer's garden making their way into this soup!
04/30/2019
It was spicy.
10/02/2015
Really good. Added a few more tomatillos than stated and added rice. Will definitely make again with my excess tomatillos from the garden.
08/13/2013
I made this recipe in the crock pot as suggested by Erin (put everything in the crock pot and cooked on low for 6 hours). After blending everything but the chicken (which I shredded), I put all the ingredients back in the crock pot and added a can of corn and pinto beans and heated for another 30 min ~ we served it with chips and fresh avocado. It was a hit.
01/20/2016
Excellent recipe. Followed as written except took advice from other reviews and used less broth. Very tasty. Will definitely make it again.
11/09/2001
I love this soup! It's kind of like a hot and sour soup. The cilatro and sour cream is a perfect addition.
08/10/2020
like the interesting flavor of the tomatillos
06/19/2019
Loved it! Call me crazy, but I always at least double the garlic. I also like my chicken chunky, not shredded.
08/10/2018
This was a great way to use up all the tomatillos from my garden. I made it as directed and it was delicious.
10/15/2018
My family loved this! Even my kids with out the chicken
Source: https://www.allrecipes.com/recipe/13246/tomatillo-soup/
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