Great soup. I made mine in the slow cooker. It was super easy and fast. I added 2 raw whole chicken breasts all the ingredients (I didn't even chop the onions or tomatillo's just added them whole) I put it on low for about 6 hours then I put everything except the chicken breasts in my blender. I shredded the chicken and added the puree back to the pot. Voila!
Great soup. I made mine in the slow cooker. It was super easy and fast. I added 2 raw whole chicken breasts all the ingredients (I didn't even chop the onions or tomatillo's just added them whole) I put it on low for about 6 hours then I put everything except the chicken breasts in my blender. I shredded the chicken and added the puree back to the pot. Voila!
I've only recently discovered tomatillos and was so happy to find this recipe! I used just over a pound of tomatillos but I definitely think I should have used more - the broth was a little too watery for my liking. I added a little bit of cumin and also a splash of lime juice. The flavor was absolutely outstanding! I will be making this again! Thanks!
Nice Southwestern dish. The recipe is worth five stars when tomatillos are in season during the summer months. Best with more tomatillos - I doubled the quantity pureeing half and coarsely chopping the other half.
This was delicious! Following other reviews I used more tomatillos (1.5 lbs) to make the soup thicker and I reduced the (vegetable) broth to 3 cups. It came out slightly thinner than a good pea soup--just right. I made it without chicken and instead topped it with chopped avocado which was excellent. I had two leftover Jamaican hot peppers so I threw those in instead of jalapenos which made the soup plenty hot--I didn't even need to add cayenne or hot sauce (and I love heat).
This soup was excellent! I made this to use up some tomatillos my mother gave me from her garden. I saw that someone thought the soup was too thin so I cooked a small potato and blended it into the mixture to thicken it. Then I added black beans and orzo to add a little extra to it and served it with a dollup of sour cream as suggested. Will definately be making alot more of this one!
Delicious tangy soup! I added a little garlic salt as well as some ground cumin to add a more mexican flavor. I used cubed chicken rather than shredded and it was still very yummy. Thanks for this recipe!
I really love this soup and I make it every time I buy fresh tomatillos. The flavor is wonderful - like a spicy hot and sour soup. I like to use a few more tomatillos than the recipe calls for. To thicken it I add just a little rice white or brown and I add crisp sweet corn for color and sweetness. This is SUCH a wonderful recipe! So tasty and delicious!
I was really disappointed after the other rave reviews. The soups was a very thin broth with hunks of chicken floating in it. It was not very interesting and I won't make it again.
This has a wonderful unusual hot and sour flavor to it. I did follow some of the advice of other reviewers and added a can of black beans and about a cup of frozen corn to give it a little more body. I am not adventurous when it comes to spicy food but two jalepenos seeded and minced were not too spicy. I even added a little of the hot sauce although none of the cayenne pepper. I thought the taste was very good. I think if you don't like tomatillos or sour soup you probably wouldn't like this but since I like both I was very happy with it.
