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Chicken Tomatillo Soup

Name: Chicken Tomatillo Soup
Prep time: 60 min
Cook time: 3 h 45 min
Total time: 4 h 45 min
Yield: 8 servings (3 quarts).
Cuisine: North America, Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 carton (32 ounces) reduced-sodium chicken broth; 1 pound tomatillos, husked and chopped (about 2 cups); 2 medium tomatoes, chopped; 1 medium sweet red pepper, chopped; 1 pound boneless skinless chicken breast halves; 2 tablespoons taco seasoning; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (15 ounces) Southwest or seasoned recipe black beans, undrained; 3 cups fresh or frozen corn, thawed; Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges

3 reviews

Test Kitchen Approved

Total Time

Prep: 1 hour Cook: 3-3/4 hours

Makes

8 servings (3 quarts)

Updated: Nov. 29, 2023

I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. —Katrina Krumm, Apple Valley, Minnesota

Chicken Tomatillo Soup Recipe photo by Taste of Home

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
1 pound tomatillos, husked and chopped (about 2 cups)
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 pound boneless skinless chicken breast halves
2 tablespoons taco seasoning
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) Southwest or seasoned recipe black beans, undrained
3 cups fresh or frozen corn, thawed
Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges

Directions

In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender.

Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2-4 hours.
Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice.

Can you freeze Chicken Tomatillo Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts

1-1/2 cups: 290 calories, 8g fat (1g saturated fat), 31mg cholesterol, 722mg sodium, 36g carbohydrate (10g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.