Low Carb Mexican Tomatillo Soup

Feeling transported back to Mexico, this restaurant-inspired soup was my first time cooking with tomatillos and it turned out every bit as bright and flavorful as I’d hoped. Served in a hand-painted bowl we brought home from Mexico a few years ago, it felt like the perfect way to enjoy it.

This soup was inspired by a visit to an authentic Mexican restaurant in Salisbury, North Carolina last week. The atmosphere was colorful and lively, filled with friendly faces, a huge menu, and some truly delicious food.

My favorite dishes of the night were the beef tamal and the shrimp soup. The soup arrived with fresh onion, lime, and cilantro on the side, along with several huge, perfectly cooked shrimp. We were also served fresh cantina-style salsa and chips. On a whim, I stirred a little salsa into my soup, and it instantly brightened the broth and brought all the flavors together.

Another ingredient that caught my attention was the tomatillo. I’ve eaten them before in salsa verde, but I’d never actually cooked with them myself. Their bright, slightly tangy flavor was one of the things that made the soup so memorable and inspired me to experiment with them in my own kitchen.

When I got home, I decided to create my own version. I kept the fresh, vibrant flavors that I loved while making it a little lighter and lower in carbs. The tomatillos became one of the stars of the soup, adding a fresh brightness that balances beautifully with the savory broth and vegetables.

I’m really pleased with how this one turned out. It’s light, but hearty, bright yet comforting, and finished with fresh lime, cilantro, onion, and a spoonful of salsa for an extra layer of flavor.

Mexican Tomatillo Soup

32 oz Chicken Broth

1-2 cups Water

7.75 ozs El Pato Hot Tomato Sauce

1 small Onion, chopped

1/2 cup Rice, cooked

1/2 cup Carrot, shredded

3 cloves Garlic, minced

3/4 cup Celery, chopped

2 small (3/4 cup) Red Potatoes, chopped into large chunks

2 cups Cabbage, chopped into large chunks

2 med Tomatillos

1/2 cup Celery Leaves

2 tsp Mexican Oregano

1 tsp Vegeta

2 tb fresh Cilantro

1 lb Shrimp or Chicken, chopped

1 tb Better Than Bouillon Chicken

Salt and Pepper to taste

1/2 tsp Black Pepper

1/2 tsp Salt

*Optional Garnishes:  chopped white onion, fresh cilantro, squeeze of lime juice, and 1-2 TB Salsa, I like Med Mateo’s Medium Cantina salsa

1. In a large pot add chicken broth, water, BTB chicken flavor, garlic, and El Pato Hot Tomato sauce. Bring to a boil.

2. Add potatoes, rice, cilantro,carrots, celery, onion, Mexican oregano, Vegeta, salt, and pepper to taste.

3. Bring up to a boil again, then lower heat to a high simmer and cook for 10 minutes. Then add cabbage and celery leaves, continue simmering for another 10 minutes.  Add tomatillos and simmer for 3 minutes and remove from heat.

Garnish your bowl  with some or all of the toppings listed above, but definitely at least use the white onion, lime juice, and cilantro

Approximately Nutritional Info:

Servings: 6

Calories:  160g

Protein:  18.5g

Carbohydrates:  15g

Fiber:  2.5g

Net Carbs:  12.5g

Fat:  2g