Shrimp and Tomatillo Soup

Preparation info
  • Makes

    1½ Quarts

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Don’t confuse tomatillos with green tomatoes. Tomatillos are related to gooseberries—they have the same paperlike husk—and are relatively small and bright green. They are delightfully sour, which makes them a perfect foil for chiles, cilantro, cheese, and sour cream, and are the base for most versions of Mexican salsa verde.


  • 1 white or yellow onion
  • 2 cloves garlic, minced
  • 2 tab


In a pot large enough to hold the soup, cook the onion and garlic in the oil over medium heat, stirring regularly, for about 10 minutes, or until the onion softens and is shiny but does not brown.

Add the chiles to the onion. If using fresh tomatillos, cut them in half before you add them to the pot. If using canned tomatillos, add them whole. Add the broth, cover, and simmer for 10 min