Crockpot Chicken Tomatillo Soup

This Crockpot Chicken Tomatillo Soup is a flavorful twist on classic chicken soup, combining tangy tomatillos, zesty lime, and a gentle kick of jalapeño. Made in the slow cooker with minimal prep, it’s an easy, hands-off recipe perfect for busy days. The end result is a light yet satisfying soup that’s bright, fresh, and loaded with bold flavor.

Why You’ll Love This Recipe

• Easy prep – just 15 minutes of hands-on work

• Hands-off cooking – let the slow cooker do the work

• Flavor-packed – tangy, spicy, and herby all at once

• Healthy and nourishing – high in protein, fiber, and essential nutrients

• Customizable heat – control spice by adjusting the jalapeño

• Naturally gluten-free and dairy-free

• Perfect for meal prep – stores and freezes well

• Fresh and vibrant – thanks to lime juice and cilantro

• Comforting yet light – ideal year-round

• Great for gatherings – yields generous portions for sharing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless skinless chicken thighs (or chicken breasts)
1 ¼ teaspoons kosher salt
½ teaspoon black pepper
1 ½ pounds tomatillos, husked, rinsed, and quartered
2 jalapeño peppers, chopped
3 cloves garlic, peeled and chopped
3 cups chicken stock (homemade or store-bought)
1 cup fresh cilantro, chopped
2 tablespoons lime juice (plus more for garnish)
1 ripe avocado, cubed (for garnish)

Directions

1. Prep the chicken:

   • Pat chicken dry with paper towels.

   • Season both sides with kosher salt and black pepper.

   • Let rest at room temperature while preparing other ingredients.

2. Layer ingredients in crockpot:

   • Add tomatillos, jalapeños, garlic, and chicken stock to the slow cooker.

   • Place seasoned chicken on top.

3. Cook:

   • Cover and cook on low for 7–8 hours or high for 5–6 hours, until chicken is fully cooked and tender.

4. Shred chicken:

   • Use a slotted spoon to transfer cooked chicken to a bowl.

   • Shred into large chunks and set aside.

5. Blend the soup:

   • Add chopped cilantro to the slow cooker.

   • Use an immersion blender to puree the tomatillo broth until smooth.

6. Finish the soup:

   • Return the shredded chicken to the slow cooker.

   • Stir in lime juice and adjust seasoning if needed.

7. Serve:

   • Ladle soup into bowls. Garnish with cubed avocado and additional jalapeño slices if desired.

   • Serve hot with lime wedges on the side.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 8 hours (on low)
Total time: 8 hours 15 minutes

Variations

• Milder version: Remove seeds from all jalapeños to reduce spice.

• Add grains: Stir in cooked rice or quinoa before serving for a heartier soup.

• More veggies: Add corn, bell pepper, or zucchini in the last hour of cooking.

• Extra creamy: Add a splash of coconut milk or a dollop of Greek yogurt when serving.

• Taco twist: Use leftovers as a filling for tacos or burrito bowls.

• Roasted tomatillos: Roast tomatillos in the oven for a smoky flavor before adding.

• Herb substitute: Use a mix of parsley and cilantro for a different herbal note.

• Chunky texture: Only partially blend the broth for more texture.

• Garnish variety: Top with tortilla strips, sour cream, or shredded cheese (if not dairy-free).

• Instant Pot option: Pressure cook on high for 15 minutes and quick release.

Storage/Reheating

To store: Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
To reheat: Warm on the stovetop over medium heat or in the microwave until hot.
To freeze: Freeze in individual portions for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both work well. Thighs are more tender and flavorful, but breasts can be used for a leaner option.

What are tomatillos?

Tomatillos are small green fruits with a papery husk. They have a tangy, citrus-like flavor and are commonly used in Mexican cuisine.

Can I make this on the stovetop?

Yes. Simmer all ingredients in a Dutch oven for 30–40 minutes until chicken is cooked through, then follow the same blending and shredding steps.

How spicy is this soup?

It’s moderately spicy with seeds from one jalapeño left in. You can adjust the spice level by removing seeds or using fewer peppers.

Can I skip the blending step?

You can, but blending gives the broth a smooth, creamy texture. For a chunkier soup, only blend part of the broth.

What does the lime juice add?

Lime juice brightens the flavor and enhances the freshness of the soup. It’s added at the end for maximum impact.

Is this soup healthy?

Yes, it’s low in carbs, high in protein, and full of nutrients from the tomatillos, garlic, and fresh herbs.

Can I add beans?

Yes, cooked white beans or black beans can be added for extra texture and protein.

What can I serve with this soup?

It pairs well with tortilla chips, a side salad, or warm corn tortillas.

Does it freeze well?

Yes, it freezes beautifully. Just avoid freezing with avocado garnish—add fresh after reheating.

Conclusion

Crockpot Chicken Tomatillo Soup is an easy, flavorful way to elevate your chicken soup routine. With zesty tomatillos, tender shredded chicken, and a splash of lime, it’s a healthy and comforting dish that comes together with minimal effort. Whether you’re feeding the family or meal prepping for the week, this soup is a delicious, nourishing choice you’ll want to make again and again.