Slow Cooker Tomatillo Chicken Soup
February 8, 2017
Soup can be enjoyed year round. This Slow Cooker Tomatillo Chicken Soup can be ready for dinner on a busy weeknight in just a few hours.
It’s just the beginning of February and things have picked up around our household. Homework, ballet and keeping a toddler happy seems to take priority over my personal to-do list. The tough part is climbing into bed at 10 pm to get a blog post written so you all can enjoy this Slow Cooker Tomatillo Chicken Soup recipe. Lately, the slow cooker has seen more action than any of my pots and pans. Dinner is typically leftovers or meals placed in my trusty slow cooker while I’m helping out around the house or running errands.
I was going to share a Slow Cooker Beef Mongolian recipe, but after one bite I knew that I couldn’t post it until it was perfected. The ratio of meat and sugar was way off on the dish and the sweetness almost gave it a dessert taste to this savory meal. It’s back to the drawing board on that one. However, we thoroughly enjoyed this Slow Cooker Tomatillo Chicken Soup when we had cooler weather this past weekend.
If you live in Texas, you will understand the craziness of our weather patterns. One day you are fixing soup for temperatures in the 40s and the next day you want ice cream because the high is 80 degrees. My opinion is that soup is perfect for cooler and warmer weather and can be devoured any season on any day.
My kids tried the soup, but they are entering a phase where soup is not the “cool” dinner option. All I hear is can we go to Chick Fil A instead. My 15-month-old toddler enjoys soups and liked this non-spicy one.
ENJOY ~ Meagan
Slow Cooker Tomatillo Chicken Soup
Ingredients
- 6 medium tomatillos, husks removed and divided
- 1 1/2 boneless chicken breasts
- 32-ounce carton reduced-sodium chicken broth
- 1/2 cup red onion
- 1 4.5 ounce can diced green chile peppers, undrained
- 1 14 ounce can diced tomatoes, drained
- juice from 1/2 lime
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 2 tablespoons freshly chopped cilantro
- salt and pepper
Instructions
Rinse the tomatillos. Chop three of them and set them aside. Place the other three in a blender and blend until smooth. Place chicken in the slow cooker. Add the chopped tomatillos, pureed tomatillos and then next 9 ingredients. Cook on high for 3 1/2 hours. Shred the chicken with two forks and stir the mixture. Cook for an additional 15 minutes. Season well with salt and pepper.
Leave a Reply to Mark Dowson Cancel reply
This looks great! Almost like tortilla soup, but with tomatillos which automatically makes it better. 🙂
I’ve made this twice now and it’s my go to lunch. I added the White Northern beans and it’s perfect! Thanks for a great recipe!
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