Chicken and Tomatillo Soup

    40 min

    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.

    117 people made this

    Serves: 6 

    • 2 skinless, boneless chicken breast fillets, pounded thin
    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 450g chopped tomatillos
    • 2 Scotch bonnet chillies, seeded and finely chopped or to taste
    • 1 litre chicken stock
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon hot pepper sauce
    • 2 tablespoons chopped fresh coriander
    • 4 tablespoons soured cream
    • salt to taste
    • ground black pepper to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

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


    Fresh tomatillos can be purchased in Hispanic speciality shops or online when in-season. If unavailable, use the tinned variety.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (127)


    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)