Crockpot Chicken Tomatillo Soup Recipe
User Reviews
5
Crockpot Chicken Tomatillo Soup Recipe
Description
The Crockpot Chicken Tomatillo Soup Recipe uses chicken thighs cooked gently with tomatillos, jalapenos, garlic, and chicken stock in a slow cooker. After several hours, the chicken is shredded and returned to a pureed tomatillo base, yielding a smooth and vibrant soup with fresh cilantro and lime juice enhancing the flavors. The jalapenos introduce a subtle heat that can be adjusted by removing seeds, while avocado as a garnish adds a creamy contrast. This method allows the ingredients to meld slowly, creating a soothing and textured soup that balances tanginess and mild spice.
The preparation involves seasoning and slow-cooking the chicken with vegetables, then blending the vegetable mixture for a velvety texture. Toppings such as extra jalapeno slices and avocado provide additional flavors and mouthfeel. This soup works well as a warm starter or main dish, suitable for cooler days or when a mildly spicy, fresh-tasting soup is desired.
Leftovers should be cooled to room temperature and can be refrigerated for up to three days or frozen for about a month. Thaw frozen portions overnight in the refrigerator and reheat on the stovetop for best results. Alternatively, the recipe can be adapted to stovetop cooking by simmering the ingredients until the chicken is cooked and tomatillos softened, then shredding and blending as directed before serving.
Ingredients
- 2 pounds chicken thighs 910gr) Chicken breasts can also be used, boneless skinless, trimmed
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds tomatillos 680 gr, husked, rinsed and cut in quarters
- 2 jalapeno pepper chopped
- 3 cloves garlic peeled and chopped
- 3 cups chicken stock 720 ml) or store-bought chicken stock would also work, homemade
- 1 cup cilantro chopped, fresh
- 2 tablespoon lime juice and more as garnish
- 1 avocado cubed as garnish, ripe
Instructions
- To prep the chicken: Throughly dry the chicken thighs using paper towels. Season both sides with salt and pepper. Let them sit on the counter as you prep the rest of the ingredients.
- Place the tomatillos, jalapeno peppers, garlic, and chicken stock in the bowl of your crockpot.
- Transfer the chicken into the bowl.
- Set it to low heat setting to cook for 7-8 hours or on high for 5-6 hours.
- When cooked, using a slotted spoon, transfer the chicken to a bowl. Shred it in leaving it in large chunks and set aside.
- Add in the cilantro into the slow cooker. Using an immersion blender, puree the tomatillo mixture until smooth.
- Return shredded chicken into the bowl.
- Stir in the lime juice. Taste for seasoning and add in if necessary.
- Garnish with slices of jalapeno pepper and avocado.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Thaw frozen soup overnight in the fridge and reheat gently on the stovetop before serving.
- The soup can also be made on the stovetop by simmering all ingredients until chicken is cooked and soft, then shredding and blending.
- Adjust spiciness by removing jalapeno seeds if milder flavor is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 796mg | 33% |
| Potassium | 1002mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 25mg | 28% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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