Tomatillos (the key ingredient in green salsa) look like green tomatoes with papery husks. Although they can be eaten raw, we like to cook tomatillos with other ingredients to mellow and balance their tart flavor.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
slow-cook:
6 hrs
total:
6 hrs 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, salt and black pepper.

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  • Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup in slow-cooker. If desired, serve topped with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

*

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

247 calories; fat 4g; cholesterol 101mg; saturated fat 1g; carbohydrates 10g; mono fat 1g; poly fat 1g; trans fatty acid 0g; insoluble fiber 3g; sugars 4g; protein 42g; vitamin a 874.6IU; vitamin c 41.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 1.2mg; folate 24.2mcg; vitamin b12 0.7mcg; sodium 1708mg; potassium 694mg; calcium 80.8mg; iron 2.2mg.
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