25-Minutes Tomatillo Soup Recipe – A Mexican Delight - Soup Chick (2024)

Savor the zestful allure of our vibrant Tomatillo Soup recipe, an enticing culinary journey into the heart of authentic Mexican cuisine. Bask in the radiant green symphony, a harmonious blend of tart tomatillos, aromatic cilantro, and fresh garden vegetables.

Immerse yourself in an intoxicating bouquet of flavors, each spoonful striking a perfect balance between tangy, spicy, and earthy notes.

This revitalizing potage promises an epicurean delight and a heart-healthy choice brimming with natural goodness.

Delve into this hearty, simmering bowlful to discover why this traditional staple reigns supreme in the panorama of comfort foods.

Venture beyond the humdrum, and treat your palate to this delightfully unique soup that whispers tales of rural Mexican kitchens in every spoonful.

With its intense color and robust flavor, our Tomatillo Soup is more than just a meal; it’s a culinary masterpiece waiting to be experienced! Get ready, and embark on a flavorful expedition – one bowl at a time.

What Is Tomatillo Soup?

Tomatillo Soup is a vibrant, tangy, and somewhat spicy Mexican-inspired recipe featuring the key ingredient: tomatillos.

These small green fruits bring a tart, fruity essence, which creates an unforgettable flavor profile when blended with ingredients like onions, garlic, jalapenos, and chicken broth.

Cilantro adds an earthy freshness, while a hint of cumin gives it a warm, aromatic depth. Often finished with shredded chicken and garnished with avocado, sour cream, and tortilla strips, this soup offers a comforting, balanced, and flavorful meal.

Can You Vary The Recipe With Other Ingredients?

The Tomatillo Soup recipe is versatile and can be adapted to accommodate various dietary preferences:

• Keto: Use a high-fat, low-carb broth and omit any starchy ingredients like beans. You might also want to skip garnishing with tortilla strips.
• Paleo: Ensure all your ingredients, including spices and broth, are paleo-friendly. Skip the beans and any grain-based garnishes.
• Gluten-Free: This soup is naturally gluten-free. Be careful with the chicken broth and garnishes like tortilla strips; check labels to ensure they’re gluten-free.
• Whole30: Choose compliant broth and exclude beans and corn if used. Instead of sour cream, garnish with compliant avocado or coconut cream.
• Vegetarian: Replace the chicken broth with vegetable broth. You can add beans or tofu for a protein boost.
• Vegan: Follow the vegetarian version and ensure to skip any animal-based garnishes like sour cream or cheese. Use plant-based alternatives or stick to avocado and fresh herbs for garnishing.

Recipe Directions

• Begin by gently heating oil, then sizzle the chicken to a golden hue. Set it aside for a delightful flavor infusion and anticipation.
• In the same pot, sauté onions and garlic until they turn captivatingly golden, filling the kitchen with their inviting aroma.
• Introduce the star ingredients: tomatillos, jalapenos, and broth. Simmer for 15 minutes, blending a harmonious medley.
• Puree the vegetables for a velvety texture and return the luscious concoction to the pot, gently reheating it.
• Personalize the spiciness to your liking with cayenne or pepper sauce, striking the perfect balance.
• Shred the chicken and let it meld with the soup, elevating each spoonful with delightful flavors.
• Stir in fresh cilantro, adding a burst of aromatic goodness before serving.
• Present each bowl with a creamy sour cream swirl and a cilantro sprig for a perfect finishing touch. Enjoy!

Variations, Add-Ons, And Toppings

Variations

• Make it vegetarian by using vegetable broth and replacing chicken with beans or tofu.
• For a heartier version, add chunks of potato or sweet potato.
• Add a splash of coconut milk or cream before blending for a creamier texture.

Add-Ons

• Spice it up with roasted poblano peppers or a spoonful of chipotle in adobo.
• Add depth with a sprinkle of smoked paprika or a dash of liquid smoke.
• Increase the nutritional value by adding spinach or kale during the last few minutes of cooking.

Toppings

• Top with diced avocado for a creamy contrast.
• Add crumbled queso fresco or shredded Monterey Jack cheese for a cheesy finish.
• Sprinkle with crispy tortilla strips or crushed tortilla chips for a crunchy element.
• Finish with a squeeze of lime to enhance the flavors.
• Garnish with freshly chopped tomatoes for a burst of freshness.
• Scatter over roasted pumpkin seeds (pepitas) for added texture and nutty flavor.

Can I Make Tomatillo Soup In A Slow Cooker Or Instant Pot?

You can certainly make Tomatillo Soup in both a slow cooker and an Instant Pot. Here’s a brief guide on how to do it:

Slow Cooker

• Brown the chicken, onions, and garlic in a skillet over high heat as per the original recipe. Then transfer them to the slow cooker.
• Add the tomatillos, jalapenos, and broth to the slow cooker.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• After cooking, puree the soup in batches.
• Shred the chicken, stir it into the soup along with the cilantro, and season to taste.

Instant Pot

• Using the sauté function, brown the chicken on both sides, remove it, and set aside.
• Sauté onions and garlic, then add tomatillos, jalapenos, and broth.
• Seal the lid and cook on high pressure for 15 minutes.
• Release pressure naturally, open the lid, and puree the soup in batches.
• Shred the chicken, return it to the soup, stir in the cilantro, and season to taste.

Can I Use Store Bought Broth, Or Should I Make My Own?

You can use store-bought broth to make Tomatillo Soup, which is a great time-saver. However, when choosing a store-bought option, opt for a low-sodium version to control the salt content in your soup better. Additionally, always check the ingredients list to avoid broths with additives or preservatives.

On the other hand, making your own broth gives you more control over the flavors and ingredients. Homemade broth often has a richer, fresher flavor compared to store-bought ones. If you have the time, you can make a large batch of broth and freeze it in portions for future use.

How To Serve?

The tangy, robust flavor of Tomatillo Soup pairs well with various side dishes. Here are some suggestions:

• Cornbread or Corn Tortillas: The sweet, soft texture of cornbread contrasts nicely with the tangy soup. Alternatively, warm corn tortillas can be used to scoop up the soup.
• Grilled Cheese Sandwich: A melty, crispy grilled cheese sandwich can be a comforting addition to your soup meal.
• Ensalada (Salad): A fresh salad with a citrusy dressing would complement the flavors of the soup. A simple avocado and tomato salad could be a good choice.
• Roasted Vegetables: A side of roasted root vegetables like carrots, sweet potatoes, or squash would add a sweet, earthy element that pairs well with the acidity of the soup.
• Ceviche: If you’re feeling adventurous, a light and fresh fish or shrimp ceviche could go well with the tanginess of the soup.
• Spanish Rice: This flavorful rice dish could complement the soup and make the meal more filling.

Perfect Side Dishes

• Cornbread: A classic and comforting choice, cornbread’s slightly sweet and crumbly texture perfectly balances the tangy flavors of the tomatillo soup.
• Avocado Salad: A refreshing avocado salad with tomatoes, red onions, lime juice, and cilantro adds a creamy, zesty element that complements the soup’s vibrant taste.
• Mexican Rice: A flavorful Mexican rice dish with tomatoes, onions, and spices enhances the meal’s authenticity while providing a delicious accompaniment to the soup.
• Black Bean and Corn Salad: A colorful black bean and corn salad with bell peppers, lime dressing, and a hint of spice adds a hearty, nutritious side to enjoy alongside the soup.
• Quesadillas: Cheesy and satisfying, quesadillas filled with your favorite ingredients, such as chicken, mushrooms, or spinach, make for a delightful companion to the soup.
• Grilled Shrimp Skewers: Lightly seasoned grilled shrimp skewers offer a tasty contrast to the soup’s flavors, adding a touch of smokiness and seafood goodness.
• Tortilla Chips with Guacamole and Salsa: A classic trio that never disappoints, serving tortilla chips with guacamole and salsa brings a fun, crunchy element to the meal.
• Cucumber and Jicama Salad: A refreshing cucumber and jicama salad with a lime dressing brings a cooling contrast to the warmth of the soup.
• Roasted Vegetables: A medley of roasted vegetables, such as bell peppers, zucchini, and sweet potatoes, adds depth and texture to the meal.
• Mexican Street Corn: Creamy and flavorful, Mexican street corn (elite) with cotija cheese, mayonnaise, lime, and chili powder complements the soup’s Mexican-inspired profile.

Storage And Make Ahead

• Storage: After cooking, let the soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freezing: Matzoh ball soup freezes well. Allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead: You can prepare the matzoh balls ahead of time. After shaping them, place them on a baking sheet and freeze until solid. Transfer the frozen matzoh balls to a freezer bag and store for up to 1 month. To use, cook them directly from frozen, adding a few extra minutes to the cooking time.

What Can We Do With Leftovers?

• Enchilada Sauce: Use the leftover soup as a sauce for enchiladas. Fill tortillas with cheese or meat, top with the soup, and bake.
• Base for Other Soups/Stews: Add beans, corn, and other vegetables to create a new hearty soup or stew.
• Chicken Tacos: Use the soup to simmer shredded chicken, infusing it with flavor. Use this chicken to fill tacos or burritos.
• Rice Cooker Surprise: Add leftover soup to a rice cooker with rice for a flavorful one-pot meal.
• Baked Eggs: Pour the soup into a baking dish, crack a few eggs into it, and bake until the eggs are set.
• Pasta Sauce: Reduce the soup on the stovetop to thicken it, then toss with pasta.

25-Minutes Tomatillo Soup Recipe – A Mexican Delight

5 from 4 votes

Recipe by Hanna BarnesCourse: Soup Recipes

Servings

4

servings

Prep time

15

minutes

See Also

Poached Chicken - How To Poach Chicken Recipe - Rachel Cooks®

Cooking time

25

minutes

Calories

250

kcal

Unveil the burst of tangy delight with our Tomatillo Soup recipe, a heartwarming, savory blend that takes you on a flavorful journey to Mexican cuisine.

Ingredients

• 2 2 Skinless, Boneless Chicken Breast Halves (Pounded Thin)

• 3 Tablespoons 3 Olive Oil

• 1 (Chopped) 1 Onion

• 3 Cloves 3 Garlic

• 1 Pound 1 Tomatillos

• 2 2 Jalapeno Peppers (Seeded)

• 4 Cups 4 Chicken Stock

• 1/4 Teaspoon 1/4 Cayenne Pepper

• 1/2 Teaspoon 1/2 Hot pepper Sauce

• 2 Teaspoons 2 Fresh Cilantro

• 1/4 Cup 1/4 Sour Cream (Optional)

• Salt (To Taste)

• Ground Black Pepper (To Taste)

Step-By-Step Directions

• Start by heating oil in a large saucepan or Dutch oven over high heat.
• Sauté chicken in the hot oil until both sides are browned, which should take about 2 minutes per side.
• Remove the chicken from the pan and set it aside for later.
• In the same pan, add onions and garlic and sauté until they turn golden in color.
• Now, stir in the tomatillos and jalapeno peppers, followed by the broth.
• Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for about 15 minutes.
• Once done, puree the vegetables in batches using a blender or food processor.
• Return the pureed mixture to the pot and reheat.
• At this point, taste the soup; if it’s not spicy enough, you can add some cayenne pepper or pepper sauce.
• Slice and then shred the previously browned chicken. Stir this into the soup.
• Season the soup to taste with salt and pepper.
• Just before you’re ready to serve, stir in the minced cilantro.
• Ladle the soup into bowls, and put a dollop of sour cream on top of each portion, letting it melt a bit.
• Finish by topping each dollop with a single cilantro leaf.
• Serve the soup immediately for the best taste and experience. Enjoy your flavorful journey through Mexican cuisine!
• EQUIPMENT LIST
• Large Soup Pot
• Cutting Board and Knife
• Blender or Food Processor
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Serving Bowls
• Immersion Blender
• Tongs
• Ladle
• Potato Masher
• Peeler

Notes

• Adjust the heat according to your preference. If you like it spicy, add more jalapenos or a touch of cayenne pepper.
• Fresh tomatillos provide the best flavor, but canned ones can be a good substitute when fresh ones are unavailable.
• For an added layer of flavor, roast the tomatillos, garlic, and jalapenos before adding them to the soup.
• Don’t skip the blending step; it gives the soup a silky texture.
• For vegan options, replace chicken with beans or tofu and use a plant-based broth. Skip the sour cream or use a vegan alternative.

Nutrition Table