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“Adapted from a recipe from”
2-3 quarts

Ingredients Nutrition

  • 1 quart chicken stock
  • 2 cups chopped onions
  • 1 large carrot, chopped
  • 2 lbs tomatillos, husked, washed, and quartered
  • 4 garlic cloves, chopped
  • 12 cup chopped hot green chili pepper (to taste)
  • 2 -3 cups cooked chicken, in bite-sized pieces
  • Garnishes
  • shredded cheese, chopped fresh cilantro, and or Mexican crema


  1. Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes).
  2. Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes.
  3. Remove from heat and let cool, then puree in blender in batches, or use an immersion blender.
  4. Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste.
  5. Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner.

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