Today, I am adding one more recipe to the collection with this Tomatillo Chicken Soup made in a slow cooker. If you are a fan of Mexican recipes, especially tomatillos, give this easy soup recipe a try.
I Love This Recipe Because:
Made with less than 10 ingredients. Simply put it all in the slow cooker and let it do the cooking for you.Requires no more than 15 minutes of hands-on timePacked with Mexican flavors coming from tomatillos, tortillas, and jalapenosIt can be customized with any of your favorite toppings.
Ingredients You Will Need:
Chicken: I used boneless chicken thighs, but chicken breasts would also work. Tomatillos: Pick ones that are bright green and not too soft. Remove the outer husk and rinse well. It will be sticky, and that is totally fine.Jalapenos & Garlic: If you are not a fan of spiciness, remove the seeds. If not, just slice it thinly.Chicken Stock: I make my own chicken stock, but store-bought would also work. If you buy it from the store, I recommend picking up a low sodium stock so that you can adjust the seasoning easily.Toppings: I used fresh cilantro, avocados, and fresh lime but feel free to use other toppings like sour cream, tortilla chips, and even crumbled queso fresco.
How To Make:
If you have never made soup with tomatillos before, let this Mexican tomatillo soup be the one to get you started. Here are the steps:
A Quick Word on Blending:
When the cooking time is completed, you will realize that there is quite a bit of liquid in the crockpot. That is normal. That is also why we are using an immersion blender to puree the vegetables. However, the amount of blending you do is up to you. I personally like my chicken tomatillo soup more on the chunky side, so I only blend it until the tomatillos are broken into big chunks but not fully pureed. If you are a fan of more of a pureed soup, then feel free to blend longer. Do not own an immersion blender? You can use a food processor or an upright blender as well. I highly recommend blending in small batches and using the pulse feature for safety reasons.
How To Cook Tomatillos For Soup
In this recipe, tomatillos cook slow and low in the crockpot with the rest of the ingredients. However, if you want to take things up a notch and have some extra time, you can turn this into a roasted tomatillo soup by roasting the tomatillos on the grill or using a grill pan on the stovetop. Simply heat your grill (or grill pan) and roast them for a few minutes on each side or until they are lightly charred before adding them into the crockpot.
How To Store & Freeze:
Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month. If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving. I do not recommend storing and freezing the soup with the toppings. Instead, add them to the soup right before serving.
Stove Top Cooking Instructions:
If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes. Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.
Other Chicken Soup Recipes You Might Also Like:
Healthy Creamy Chicken and Wild Rice SoupHealthy White Chicken Chili RecipeEasy Chicken Chili RecipeInstant Pot Chicken Wild Rice SoupChicken Potato “Noodle” SoupNeed more inspiration? Check out all our Slow Cooker recipes.
If you try this Chicken Tomatillo Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. This recipe is adapted from Slow Cook Modern: 200 Recipes for the Way We Eat Today (affiliate link) with minor changes. This recipe was originally published in September 2017. It has been updated with new photos and more helpful information in March 2021.
