Tangy Tasty Tomatillo Soup

Total Time
Prep 15 mins
Cook 45 mins

This is a much played with recipe. I love it! I like it chunky. Feel free to adjust it to your own tastes.

Ingredients Nutrition


  1. Cook and shred chicken. Set aside.
  2. Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.
  3. Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste.
  4. Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.
  5. Stir in lemon juice and sugar if desired and remove from heat.
  6. Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.


Most Helpful

I have never done a review before but just had to on this one. It is fantastic! We are vegetarians, so I left out the chicken and it was still delicious! Also, I used chipotle peppers in adobo sauce in place of the jalapenos....be careful - it is pretty spicy!!! YUM! judy

jwordeman September 22, 2009

Pretty much followed the ingredients except where we were short - 1 red onion and 1 pepper and 1 yellow jalapeno. Expected more heat so am reheating leftovers and adding a jamaiican pepper and some shrimp that needs to be used up. Smells wonderful

karen in tbay October 28, 2008

Very good and filling! I adjusted this recipe slightly by using only one pound of tomatillos, only 2 onions (one red and one white), only 4 oz of green chiles and skipping the spinach and the garnishes. I also only used 2 chicken breasts--delicious! I think the leftovers will make wonderful lunches too! Thanks for sharing this very versatile soup which we will be having often!

ellie_ February 26, 2008

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