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Crockpot Chicken Tomatilla Soup Recipe. Place all the recipes in your slow cooker and have a bowl of hearty soup ready in 8 hours.
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5 from 7 votes

Crockpot Chicken Tomatillo Soup Recipe

A easy to make crockpot chicken tomatillo soup recipe that will take you no more than 15 minutes to prep. If you are looking for a way to up your chicken soup game, this delicious slow cooker chicken soup recipe is the way to go.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

  • 2 pounds boneless skinless chicken thighs, trimmed (910gr) Chicken breasts can also be used
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds tomatillos, husked, rinsed and cut in quarters (680 gr)
  • 2 jalapeno peppers chopped
  • 3 cloves of garlic peeled and chopped
  • 3 cups homemade chicken stock (720 ml) or store-bought chicken stock would also work
  • 1 cup fresh cilantro chopped
  • 2 tablespoon lime juice and more as garnish
  • 1 ripe avocado cubed as garnish

Instructions

  • To prep the chicken: Throughly dry the chicken thighs using paper towels. Season both sides with salt and pepper. Let them sit on the counter as you prep the rest of the ingredients.
  • Place the tomatillos, jalapeno peppers, garlic, and chicken stock in the bowl of your crockpot.
  • Transfer the chicken into the bowl.
  • Set it to low heat setting to cook for 7-8 hours or on high for 5-6 hours.
  • When cooked, using a slotted spoon, transfer the chicken to a bowl. Shred it in leaving it in large chunks and set aside.
  • Add in the cilantro into the slow cooker. Using an immersion blender, puree the tomatillo mixture until smooth.
  • Return shredded chicken into the bowl.
  • Stir in the lime juice. Taste for seasoning and add in if necessary.
  • Garnish with slices of jalapeno pepper and avocado.

Notes

  • We love spicy food so I left the seeds of one of the jalapenos intact and added it into the soup. However, if you are not a fan of hot spicy foods, feel free to leave the seeds out.
  • To store & freeze: Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month.
    If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.
  • Want to cook this on the Stovetop? If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes. Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.

Nutrition

Calories: 319kcal | Carbohydrates: 15g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 796mg | Potassium: 1002mg | Fiber: 5g | Sugar: 7g | Vitamin A: 452IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 2mg

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