Spicy Cold Tomatillo Soup Recipes

CHICKEN TOMATILLO SOUP

Chicken Tomatillo Soup image

A creamy tomatillo-based chicken soup that is great for those cold winter days. Top with your choice of avocado, sour cream, tortilla strips, and cilantro.

Provided by Yoly

Categories Chicken Soup

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
1 (4 ounce) can Hatch chile peppers
2 cloves garlic, minced
1 pound fresh tomatillos, husked and chopped
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 pound cooked, shredded chicken breast
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.75 ounce) can cream-style corn
1 ½ teaspoons taco seasoning mix
1 ½ teaspoons chicken soup base (such as Better than Bouillon®)
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 45.2 g, Cholesterol 99.2 mg, Fat 10.1 g, Fiber 8.5 g, Protein 43.9 g, SaturatedFat 2 g, Sodium 1691.8 mg, Sugar 10.7 g

TOMATILLO SOUP

Tomatillo Soup image

This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.

Provided by Holly

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Yield 6

Number Of Ingredients 13

Ingredients

2 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
¼ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
¼ cup sour cream
salt to taste
ground black pepper to taste

Steps:

Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 7.4 g, Cholesterol 27 mg, Fat 10.1 g, Fiber 2 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 43.3 mg, Sugar 4 g

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