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Easy Crockpot Chicken Tomatillo Soup Recipe

Easy Crockpot Chicken Tomatillo Soup

This slow-cooker chicken tomatillo soup is a hearty, flavorful meal made with tender chicken, tangy tomatillos, green chiles, white beans, and corn. It makes about 6 servings and is finished with fresh cilantro and lime.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs
  • 1 pound Fresh tomatillos, husked, rinsed, and quartered
  • 1 medium Yellow onion, chopped
  • 3 cloves Garlic cloves, minced
  • 1-2 jalapeños Fresh jalapeños, seeded and chopped
  • 4 cups Low-sodium chicken broth
  • 1 4-ounce can Diced green chiles
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano, preferably Mexican oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Finishing Ingredients
  • 1 15-ounce can White beans, drained and rinsed
  • 1 cup Frozen corn or canned corn, drained if canned
  • 1/2 cup Fresh cilantro, chopped
  • 2 tablespoons Fresh lime juice
For Serving
  • as needed Extra cilantro
  • as needed Lime wedges
  • as needed Diced avocado
  • as needed Tortilla strips or crushed tortilla chips
  • as needed Sour cream or Mexican crema
  • as needed Shredded Monterey Jack or cotija cheese

Method
 

Step-by-Step
  1. Remove the papery husks from the tomatillos, rinse them well to remove the sticky residue, and quarter them. Place the chicken in the slow cooker, then add the tomatillos, onion, garlic, jalapeños, green chiles, chicken broth, cumin, oregano, salt, and black pepper.
  2. Cover and cook for 6–7 hours on LOW or 3–4 hours on HIGH, until the chicken is tender and reaches at least 165°F internally. Keep the lid closed as much as possible so the slow cooker maintains its cooking temperature.
  3. Transfer the cooked chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the tomatillo broth.
  4. Stir in the drained white beans and corn. Cover and cook for another 15–20 minutes, just until both additions are heated through while retaining their texture.
  5. Stir in the chopped cilantro and fresh lime juice after the cooking is complete. Taste the broth and adjust the salt, black pepper, or lime juice as needed.
  6. Ladle the soup into bowls and add your favorite toppings. Try avocado, tortilla strips, crema, Monterey Jack or cotija cheese, extra cilantro, and lime wedges.

Notes

Chicken thighs provide a richer, more forgiving result, while chicken breasts are leaner and should not be overcooked. For deeper flavor, broil or roast the tomatillos, onion, garlic, and jalapeño until lightly charred before adding them to the slow cooker. Add cilantro and lime at the end so their fresh flavor remains bright.