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–+ servings

Tomatillo Chicken Soup

Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 4 -6
Author: Amanda
Print Recipe

Ingredients

  • 6 medium tomatillos husks removed and rinsed
  • 1-1/2 lb. skinless boneless chicken breast halves
  • 1 -32- oz. box chicken broth
  • 1 medium green sweet pepper chopped
  • 1/2 cup chopped red onion
  • 1 stalk celery chopped
  • 1 4- oz. can diced green chiles
  • 2 tablespoons snipped fresh cilantro
  • 1 fresh jalapeño pepper seeded and minced*
  • 1 tablespoons ground cumin
  • 1 tablespoons lime juice
  • 2 tsp. chili powder
  • 2 cloves garlic minced
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • Dairy sour cream chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional)

Instructions

  • Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth.
  • In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
  • Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours.
  • Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup.
  • If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips.