Slowcooker Tomatillo Chicken Soup
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
8 medium tomatillos, husks removed and rinsed
1 1/2 pounds skinless, boneless chicken breasts
1 32-ounce box low-sodium chicken broth
1 red pepper, chopped
1/2 cup chopped red onion
3 stalks celery, chopped
1 4-ounce can diced green chiles
2 fresh jalapeno peppers, seeded and minced
1 heaping tablespoon ground cumin
3 teaspoons chili powder
Juice of 2 limes
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 to 3 cups water
Garnish options: Light sour cream or fat-free Greek yogurt, chopped green onion, chopped red pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips
Chop 3 tomatillos. Purée remaining tomatillos in blender or processor. In a 3-1/2- or 4-quart (or larger) slow cooker combine puréed and chopped tomatillos, chicken, broth, red pepper, onion, celery, chiles, cilantro, jalapeno, cumin, chili powder, lime juice, garlic, salt, pepper, and water (you want to make sure there’s enough liquid to fully submerge the ingredients).
Cover and cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken let stand until cool enough to handle. Shred chicken and return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.