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Bonus Recipe: Tomatillo Soup

This super easy to make soup is so flavorful. Plan ahead because it really is best if refrigerated overnight.


1/2 pound Tomatillos 1/2 tsp. Chipotle Chili Pepper

1/2 white Onion 1/2 tsp. ground Cumin

1 large Jalapeno 2 Tblsp. chopped fresh Cilantro

1-1/2 cup Chicken Stock Salt and Pepper to taste

3/4 cup Buttermilk

Husk and rinse Tomatillos.

Coarsely chop the vegetables and saute in 1 Tblsp. Olive Oil until soft.

Add the Chicken Stock, Chili Pepper, Cumin, Cilantro, Salt/Pepper to taste and cook 15 minutes.

Blend with a stick blender until smooth.

Add the Buttermilk and check to adjust seasonings.

Refrigerate overnight.

Garnish with chopped Avocado and Cilantro (add a few sauteed Shrimp if you want it extra decadent).

Serves four

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