Chicken Soup with Tomatillos

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

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.


  • 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
  • Salt and freshly ground black pepper
  • 1 cup (40 g) chopped fresh cilantro
  • ½ teaspoon ground cayenne, or to taste



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.


Using a slotted spoon, transfer the chicken to a bowl—it’ll be very tender, and it’s okay if some bits of chicken remain in the pot or some vegetables come with the chicken. With an immersion blender, puree the tomatillo mixture until smooth, blending in the cilantro and cayenne. Return the chicken to the soup. Season with more salt and cayenne, if needed, then serve.