Fall has finally arrived here in North Carolina. It’s my favorite time of year! I’m lucky that I only live about 2 hours from the mountains. I’m heading out for a hike tomorrow morning and I’m so excited. It’s a trail I’ve never done before and it’s supposed to have gorgeous views of Linville Gorge and Lake James. I’m hoping the leaves will be at their peak color too! Fall also brings those crisp cool mornings and evenings with no humidity. It’s the perfect time to put a pot of soup on the stove and this tomatillo chicken soup is just what you need!
It’s so easy and nutritious too!
Rough chop all the veggies and put in a pot with the spices and chicken. Tomatillos have a paper wrap on them that needs to be removed and they need a good rinse because they are sticky.
This is the easiest way to shred chicken!!!!!
I use an immersion/stick blender to puree the veggies. I use this one.
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Tomatillo Soup
Ingredients
- 2 lbs Tomatillos
- 1 Jalapeno
- 1 Onion
- 1 lb Chicken Breast
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Coriander
- 1 cup Chicken Stock
Toppings:
- Jalapenos
- Cilantro
- Sour Cream I use Kite Hill (dairy free) or Green Valley (lactose free)
Instructions
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This recipe is so easy. Throw all ingredients in a pot and simmer for 1 hour.
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Remove the chicken and shred
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Blend the veggies until smooth. I use an immersion blender but you can use a regular blender.
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Mix the shredded chicken back into the veggies
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Add your favorite toppings and enjoy!
This post contains some affiliate links and I may be compensated, but all opinions are my own and I only share products that I use and love. Thank you for all your support!
I’ve seen tomatillos in the grocery store but never knew how to use them. Thank you for a yummy recipe so I can buy them next time!
Yay!! I hope you love it!
Hey Ferra!
I’m so excited about all of your recipes, especially the squashes!
I’m making this Tomatillo today!!! Can’t wait!
Hope alls well! xoxo.
Katy
Yay! I hope you love it! It’s one of my favorite soups to make.