Spicy Tomatillo Chicken Soup blends tart tomatillos, juicy chicken thigh chunks, and a hit of jalapeño for a vibrant, comforting bowl. The quick simmer preserves the fresh cilantro aroma while delivering a balanced heat that satisfies without overwhelming, making it an ideal weeknight dinner.
Ingredients
- 1 lb boneless chicken thigh, cut into bite‑size chunks
- 8 small husked tomatillos, roughly chopped
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 2 jalapeños, sliced (seeds removed for milder heat)
- 4 cups low‑sodium chicken stock
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 tbsp fresh cilantro leaves, roughly torn
- 1 tbsp vegetable oil
Step-by-Step Instructions
- Heat oil in a wide‑base pot over medium heat (350°F) and sauté onion until translucent, about 3 minutes.
- Add garlic and jalapeño slices; cook 1 minute, stirring until fragrant.
- Stir in tomatillos and cumin; let them soften for 2 minutes, turning the mixture a light golden hue.
- Pour in chicken stock and bring to a gentle boil, then reduce to a simmer.
- Add chicken thigh chunks; simmer 12‑15 minutes until the meat is cooked through and the broth is slightly thickened.
- Season with salt, taste and adjust seasoning if needed.
- Remove from heat, stir in cilantro, and let sit 2 minutes for the herb to release its flavor.
- Ladle into bowls and serve hot, optionally garnished with extra cilantro.
Tips for Success
- Pat chicken pieces dry before adding; this prevents a soggy broth.
- If you prefer more heat, keep jalapeño seeds or add a pinch of cayenne.
- Trim tomatillo stems and rinse under cold water to remove the sticky residue.
- Simmer gently; a rolling boil can break down tomatillos into a mushy texture.
- Use low‑sodium stock so you can control the final salt level.
Storage
Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Freeze in sealed jars for up to 2 months; reheat gently on the stove, adding a splash of stock if the broth thickens too much.
Notes
Keep the simmer gentle to retain tomatillo texture. Finish with fresh cilantro for bright flavor.
FAQs
Can I use chicken breast instead of thigh?
You can, but thigh meat stays juicier during the short simmer. If using breast, cut smaller pieces and watch for overcooking.
What if I can't find tomatillos?
Substituting green tomatillos with equal parts peeled green apples and a splash of lime will mimic the tartness, though the flavor won't be identical.
How do I make the soup less spicy?
Remove jalapeño seeds, reduce jalapeño quantity, and add a teaspoon of sugar or a splash of cream to mellow the heat.
