Are you the kind of person that think soup should only be served in the cooler months or a firm believer that every season is soup season? Regardless of where you stand, I’m fairly certain that you’ll crave this chicken tomatillo soup year round!
It’s flavorful, easy to make, and (the best part) is it’s made in the crockpot – meaning you don’t really have to do much of anything!
What the heck is a tomatillo?
A tomatillo is a pretty unique ingredient if you ask me. They have a leafy green husk that protects them and a sort of sticky, waxy feel to them when you remove the husk. Tomatillos may be related to tomatoes, but they’re not alike at all! They aren’t juicy at all and have a very dense interior. While they’re often bright green, some may turn purple or yellow after ripening.
Regardless of how ripe a tomatillo gets, it will not be sweet. These fruits remain bright, tart, and acidic (similar to a lime). They become a bit sweeter when cooked (or roasted), however!
Frequently asked question: What does a tomatillo taste like?
A tomatillo is slightly more acidic and has a slightly less sweet flavor than an unripe (or ripe) tomato. The texture of a tomatillo is less watery than what you’d find inside a tomato, too! Typically, if you want to keep the acidic flavor, you’d want to eat them raw. If you’d like to mellow out the acidity, you’d want to cook them!
* Correct measurements are at the bottom of the post ◡̈
- Boneless, skinless chicken thighs
- Chicken stock
- Jalapeño peppers
- Lime juice
- Salt & pepper
If you’d like to swap the chicken thighs for chicken breast, that’s completely fine. You could also use shredded rotisserie chicken! Also, this can be a pretty dang spicy soup. If you want less spice, feel free to take the seeds out of the jalapeños (or omit the jalapeños entirely).
Making chicken tomatillo soup
To start, season the chicken with salt and pepper.
Then move on to the tomatillos – you’ll need to remove the husk and gently wash them. Cut them into quarters and toss them into a crockpot, along with your garlic and jalapeños.
Mix well, then add the chicken and chicken stock. Cook on low for about 9 hours or on high for 6 hours. Once fully cooked, remove and shred the chicken. Add in the cilantro and, with an immersion blender, blend the tomatillo soup until everything is pureed.
Add the chicken back into the soup and serve! Top with cilantro, avocados, sour cream, tortilla strips, extra lime juice, or anything you’d like!
This soup will keep in the fridge for up to three days! Alternatively, you can freeze it for up to two months.Print
Chicken Tomatillo Soup
This chicken tomatillo soup is made in the crockpot and takes almost no time to put together!
- Prep Time: 10 Minutes
- Cook Time: 9 Hours
- Total Time: 9 Hours & 10 Minutes
- Yield: 8 Servings 1x
- 2 lbs boneless, skinless chicken thighs
- 1 lb tomatillos, cubed
- 3 cups chicken stock
- 1 cup chopped fresh cilantro, plus more for garnish
- 4 cloves of garlic, peeled and minced
- 2–3 jalapeños, chopped
- Juice of 1 lime, plus more for garnish
- Dash of salt & pepper
Optional toppings: Avocado, sour cream, tortilla strips, etc
- Season the chicken with salt and pepper, then set to the side.
- Remove the tomatillos from their husks, give a quick rinse, and then quarter them. Peel and mince your garlic and chop your jalapeños. Then, add to a crockpot along with the tomatillos.
- Add the chicken and chicken stock, give it a good mix, and cook on low for 9 hours (or high for 6 hours).
- Once fully cooked, remove and shred the chicken. Add one cup of cilantro to the tomatillo soup and, with an immersion blender, puree until smooth.
- Add the chicken back to the mix and serve immediately! Feel free to top with extra lime juice, tortilla strips, avocado slices, sour cream, etc.
Feel free to use chicken breast instead of chicken thighs!