Name: Chicken Soup with Tomatillos
Ingredients: 1 cup (40 g) chopped fresh cilantro; ½ teaspoon ground cayenne, or to taste; Salt and freshly ground black pepper; 1½ pounds (680 g) tomatillos (about 8 large), husked, rinsed, and cut in half; 1 to 2 jalapeño or serrano chiles, chopped; 2 cloves garlic, chopped; 3 cups (720 ml) good-quality chicken or turkey stock; 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

We should use more tomatillos! They’re even easier to use in soups like this one than tomatoes—you don’t have to worry about their being underripe, and they don’t need peeling or coring.

Ingredients

1½ pounds (680 g) tomatillos (about 8 large), husked, rinsed, and cut in half

Method

Morning

Put the tomatillos, chiles, garlic, and stock in the slow cooker. Arrange the chicken on top and sprinkle with a little salt and several grindings of pepper. Cover and cook on low for 8 hours.