This soup is packed full of flavour and is perfect for the winter months. Chicken is simered with tomatillos in a spicy chicken stock, before being garnished with a dollop of soured cream and coriander.
Fresh tomatillos can be purchased in Hispanic speciality shops or online when in-season. If unavailable, use the tinned variety.
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! - 25 Jul 2010 (Review from Allrecipes US | Canada)
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! - 27 Dec 2005 (Review from Allrecipes US | Canada)
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. - 16 Feb 2004 (Review from Allrecipes US | Canada)