Description
This Crockpot Chicken Tomatillo Soup is a flavorful and comforting dish featuring tender slow-cooked chicken thighs simmered with tangy tomatillos, jalapeños, garlic, and fresh cilantro. Blended to a smooth consistency and finished with a splash of lime juice and creamy avocado garnish, this easy-to-make soup brings bright, zesty flavors perfect for a cozy meal.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs, trimmed (910g) (chicken breasts can also be used)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
Soup
- 1 1/2 pounds tomatillos, husked, rinsed, and cut into quarters (680g)
- 2 jalapeño peppers, chopped
- 3 cloves garlic, peeled and chopped
- 3 cups homemade chicken stock
- 1 cup fresh cilantro, chopped
- 2 tablespoons lime juice, plus more for garnish
- 1 ripe avocado, cubed (for garnish)
Instructions
- Prep the chicken: Thoroughly dry the chicken thighs using paper towels. Season both sides evenly with kosher salt and black pepper. Let the seasoned chicken sit on the counter while prepping other ingredients to enhance flavor absorption.
- Add ingredients to crockpot: Place the quartered tomatillos, chopped jalapeño peppers, garlic cloves, and chicken stock into the bowl of your crockpot. This combination creates a flavorful broth base for the soup.
- Cook the chicken: Transfer the seasoned chicken thighs into the crockpot, submerging them in the liquid mixture.
- Set cooking time: Cook on the low heat setting for 7 to 8 hours or, if short on time, use the high setting for 5 to 6 hours until the chicken is fully cooked and tender.
- Shred the chicken: When cooked, use a slotted spoon to carefully transfer the chicken to a bowl. Shred the meat into large chunks; avoid shredding too finely to retain texture.
- Blend the soup base: Add chopped fresh cilantro into the slow cooker. Using an immersion blender, puree the tomatillo and vegetable mixture until smooth and creamy, creating a rich, vibrant broth.
- Combine chicken and soup: Return the shredded chicken into the crockpot bowl and stir well to distribute it evenly within the pureed broth.
- Season and taste: Stir in 2 tablespoons of fresh lime juice for brightness. Taste the soup and adjust seasoning with additional salt or lime juice if needed.
- Garnish and serve: Ladle the soup into bowls and garnish with sliced jalapeño peppers and cubed avocado for a fresh, creamy finish. Serve hot and enjoy.
Notes
- You can substitute chicken breasts for chicken thighs if preferred, but thighs tend to stay moister during slow cooking.
- Use homemade chicken stock for the best flavor, but store-bought can be used in a pinch.
- Adjust the number of jalapeños based on your heat preference; removing seeds will reduce spiciness.
- An immersion blender is recommended for ease, but a regular blender works if done in batches.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours on low or 5-6 hours on high
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Crockpot Chicken Soup, Tomatillo Soup, Slow Cooker Recipes, Mexican Chicken Soup, Easy Crockpot Meals, Comfort Food
