Chicken Tomatillo Soup

“I had tomatillos to use and wanted to make something more exquisite than salsa verde. I combined two favourite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up.” —Katrina Krumm, Apple Valley, Minnesota

Chicken Tomatillo Soup Exps Scmbzs20 177886 B01 16 2bPhoto: Taste of Home
Servings Prep Time Cook Time
8servings (3 quarts) 1hour 3-3/4hours
Servings Prep Time
8servings (3 quarts) 1hour
Cook Time
Portions: servings (3 quarts)
Portions: servings (3 quarts)
  1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender.
  2. Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2-4 hours.
  3. Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Recipe Notes

Nutrition Facts
1-1/2 cups: 290 calories, 8g fat (1g saturated fat), 31mg cholesterol, 722mg sodium, 36g carbohydrate (10g sugars, 8g fibre), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.