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Chicken and Tomatillo Soup recipe

Chicken and Tomatillo Soup recipe

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This soup is packed full of flavour and is perfect for the winter months. Chicken is simered with tomatillos in a spicy chicken stock, before being garnished with a dollop of soured cream and coriander.

117 people made this

IngredientsServes: 6

  • 2 skinless, boneless chicken breast fillets, pounded thin
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 450g chopped tomatillos
  • 2 Scotch bonnet chillies, seeded and finely chopped or to taste
  • 1 litre chicken stock
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons chopped fresh coriander
  • 4 tablespoons soured cream
  • salt to taste
  • ground black pepper to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Heat oil over high heat in a large saucepan. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken and set aside.
  2. Add onions and garlic to saucepan and saute until golden. Stir in the tomatillos, chillies and stock. Bring to the boil. Reduce heat, cover the pan and simmer for about 15 minutes.
  3. Puree vegetables in batches in a liquidiser or food processor. Return to pan and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  4. Slice the chicken into thin slices and then shred. Stir into soup. Season to taste with salt and pepper.
  5. When ready to serve, stir in the coriander and ladle into bowls. Put a dollop of soured cream on top of each portion and let it melt a bit. Top each dollop with a single coriander leaf and serve immediately.


Fresh tomatillos can be purchased in Hispanic speciality shops or online when in-season. If unavailable, use the tinned variety.

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Reviews & ratingsAverage global rating:(159)

Reviews in English (127)

by EriNnRuss

Great soup. I made mine in the slow cooker. It was super easy and fast. I added 2 raw whole chicken breasts, all the ingredients (I didn't even chop the onions or tomatillo's, just added them whole) I put it on low for about 6 hours, then I put everything except the chicken breasts in my blender. I shredded the chicken, and added the puree back to the pot. Voila!-25 Jul 2010

by Caroline C

I've only recently discovered tomatillos, and was so happy to find this recipe! I used just over a pound of tomatillos but I definitely think I should have used more - the broth was a little too watery for my liking. I added a little bit of cumin, and also a splash of lime juice. The flavor was absolutely outstanding! I will be making this again! Thanks!-27 Dec 2005

by ABoston

Nice Southwestern dish. The recipe is worth five stars when tomatillos are in season, during the summer months. Best with more tomatillos - I doubled the quantity, pureeing half and coarsely chopping the other half.-16 Feb 2004

Chicken And Tomatillo Soup Recipe

This soup is from the Kayln's Kitchen Website. I have added a few ingredients to it (lime, garlic, cumin, and crushed red). It is a must try!

  • tomatillo
  • cilantro
  • lime
  • pinto
  • beans
  • chicken
  • soup
  • south
  • beach
  • diet
  • healthy
  • awesome
  • boil
  • tomatillo
  • cilantro
  • lime
  • pinto
  • beans
  • chicken
  • soup
  • south
  • beach
  • diet
  • healthy
  • awesome
  • boil

Schedule your weekly meals and get auto-generated shopping lists.

  • 8 cups homemade chicken stock (or use canned chicken broth)
  • 1 can fire roasted diced tomatoes (hunts makes them)
  • 2 tsp. chile powder, or more to taste
  • 1 tsp cumin, or more to taste
  • 1 tsp crushed red pepper (I added this to the recipe so leave it out if you don't want it to have a little bit of spiciness)
  • 1 onion, chopped in 1/2 inch pieces
  • 1 tsp. dried oregano
  • 1 small can diced green chiles
  • 2 cups finely chopped tomatillos (about 8 tomatillos, remove husks, coarsely chop)
  • 4 cups cooked chicken, diced in 1 inch pieces
  • 2 cans pinto beans drained
  • 4 cloves garlic pressed
  • freshly squeezed lime (optional)
  • 1/4 cup finely chopped fresh cilantro (optional)


  • 8 cups homemade chicken stock (or use canned chicken broth) shopping list
  • 1 can fire roasteddiced tomatoes (hunts makes them) shopping list
  • 2 tsp. chile powder, or more to taste shopping list
  • 1 tsp cumin, or more to taste shopping list
  • 1 tsp crushed red pepper (I added this to the recipe so leave it out if you don't want it to have a little bit of spiciness) shopping list
  • 1 onion, chopped in 1/2 inch pieces shopping list
  • 1 tsp. dried oreganoshopping list
  • 1 small can diced green chiles shopping list
  • 2 cups finely chopped tomatillos (about 8 tomatillos, remove husks, coarsely chop) shopping list
  • 4 cups cooked chicken, diced in 1 inch pieces shopping list
  • 2 cans pinto beans drained shopping list
  • 4 clovesgarlic pressed shopping list
  • freshly squeezed lime (optional) shopping list
  • 1/4 cup finely chopped fresh cilantro (optional) shopping list

How to make it

  • In large soup pot, combine chicken stock, canned tomatoes with juice, chile powder, cumin, crushed red pepper, chopped onion, oregano, green chiles, and finely chopped tomatillos. Simmer about 30 minutes, until onions and tomatillos are cooked and soup flavors are blended. (I usually put a little cilantro in it now and then a garnish of it later also)
  • Add diced chicken, pinto beans, garlic and lime and simmer about 45 minutes. Turn off heat and add finely chopped cilantro, if using. Serve immediately. Garnish with more chopped cilantro if desired.
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The Cook

The Rating

This soup was great!! I loved it! Kind of like a Mexican minestrone, with a spicy and lime flavor like a Thai Tom Yum soup!

Was at the store tonight and passed the tomatillos, this is a nice change.. lots of tastes going on at once. love it! Keep more coming!

Recipe Summary

  • 2 pounds tomatillos (husks removed), washed and halved
  • 1 tablespoon vegetable oil
  • 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
  • Coarse salt and ground pepper
  • 2 jalapenos, chopped
  • 1/2 medium white onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 can (15 ounces) hominy (optional), drained
  • 1/4 cup chopped fresh cilantro

In a food processor, puree tomatillos set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.

Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro season with salt and pepper.

Roasted Tomatillo Shredded Chicken Soup Recipe

  • Author: Emily Henderson
  • Total Time: 45 minutes
  • Yield: Serves 4 (not four grown men, double it for bigger family) 1 x
  • Diet: Gluten Free


6 – 8 tomatillos (peeled and washed) or 1 16 ounce can of tomatillos
1 4 ounce can hatch chilis
1/2 4 ounce can jalapeños (or fresh)
1/4 cup cilantro
1 onion (white or yellow, or leeks I’ve done all)
4 cloves garlic
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 large chicken breast
1 tsp cumin (I used cumin seed, but likely ground cumin would be better?)
4 cup s chicken broth (or veggie)
4 cup s spinach
1/2 cup diced yellow pepperFor garnish (all optional):
1/2 avocado
Cherry tomatoes
Sour cream
Corn Tortilla chips


1. Peel and clean tomatillos, then roast in oven at 350 for 20 – 30 minutes (until soft with brown marks)
2. Sauté diced onions and smashed garlic in a large stock pot until transparent and fragrant, add 1/2 tsp salt and pepper
3. Add 4 cups broth to pot, bring to boil, then turn down to simmer
4. Poach chicken in broth for 15 – 20 minutes, then remove and set aside
5. Chop/prep garnishes while chicken and tomatillos are cooking
6. When tomatillos are done, let cool then blend with cilantro
7. Blend tomatillo and onion/garlic broth (chicken removed) in batches til creamy
7. Shred chicken and put back in pot with blended mixture, bring to simmer 10 minutes
8. Add spinach (chopped or baby spinach) and yellow peppers (near end, only need 5 minutes in pot to soften and wilt)

Ladle into bowl, throw on all the garnishes to your pleasure. Put in your mouth. Chew, swallow and enjoy that warm healthy heat in your tummy.

Keywords: healthy filling soup recipe

And that’s a wrap! A lot of you might wonder if our kids will eat it. Well, they looked at it (green soup! with green lettuce!) and in their spoiled way did NOT want to eat it. I don’t think they would have liked it anyway, but we are that family inadvertently making separate food for them and us and we are trying to stop it. They love pasta and quesadillas (anything with something white and some sort of cheese), and we love meals very heavy on veggies and lean protein. But we figured now is the best time to make this shift (their palettes are getting more mature) so we are trying to enforce the “we all eat the same thing” meal. And no it wasn’t always this way – at 18 months they ate salmon and avocado, but once they had their first PB and J (I blame their grandfather, Bobba) they were like “THIS IS AN OPTION?”

Our pediatrician reminded us that they do have a different palette and their tastebuds, when young, really don’t like certain things – it can actually taste disgusting to them – and when busy (pre-isolation) it just wasn’t a nightly battle we wanted to fight. So we mostly hide veggies in sauces or burritos or cover them in cheese and salt. But it’s time. So I’d LOVE for any recipe that is really healthy and delicious or maybe easily adaptable to be more healthy or more delicious based on the toppings. Let me know in the comments. xx

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Chicken and Tomatillo Soup

One thing I miss about living in California is going out for inexpensive and wonderful Mexican food. I suppose a lot of it wasn’t totally authentic, but I’ll never forget the chicken enchiladas with green tomatillo sauce and sour cream. I think I’ve managed to capture the same tart flavor in this soup.

Notes When a chicken is “quartered,” it is actually cut up into more than four pieces. In addition to the two half-breasts and two thighs with the drumsticks attached, there is also the back and the two wings. Thus the chicken is really cut into seven pieces instead of four. The back contains so little meat that it’s best used for making broth or cut in half or thirds and added to the sauté pan with the rest of the chicken to keep the bottom of the pan covered (to prevent it from burning in those areas left uncovered) or to augment the flavor of an eventual soup. The wings, while meatier, can be used in the same way. In most soup recipes calling for quartered chicken, I recommend removing the meat from the bone after the chicken has cooked to make the soup easier to eat. However, in some cases, you may want to leave the chicken on the bone and cut the quartered chicken into smaller pieces to make sure every serving of soup has a piece of chicken in it. You can convert four pieces into six simply by cutting the drumsticks away from the rest of the thighs and you can cut the half-breasts in half again so that you end up with eight pieces in addition to the wings and back. To quarter a chicken, pull any large chunks of fat out of the inside of the chicken (I discard them but they can be rendered and used as cooking fat). Turn the chicken breastside down and pull away a wing. Cut the wing oft where it joins the body. Repeat with the second wing. Fold the wing tips under the thickest part of the wing, forming a kind of triangle, so the wings hold their shape during cooking. Turn the chicken over and pull one of the thighs forward. Cut into the loose skin between the thigh and breast, cutting toward the thigh (so enough skin is left to cover the breast) and then slide the knife down to the joint where the thigh joins the back. Fold the thigh back away from the chicken and snap the ball out of the joint, dislocating the thigh. Slide the knife—I use a medium chef’s knife—along the back, following its contours so you leave any meat attached to the thigh instead of the back, and detach the thigh from the back. Repeat with the second thigh. Cut the back away from the double breast by holding the chicken on end so the larger opening is facing upward. With a large chef’s knife, cut through the rib cage all the way down to the bottom and open up the chicken, separating the back from the breast. Cut the back away from the double breast. Cut the double breast in half by resting it, skin side down, on a cutting board and forcing a knife into the bone in the middle of the two halves. Pull the knife toward you while pressing down. Turn the breast around and repeat in the other direction to separate the two halves. You should now have two thighs (with drumsticks), the back, two wings, and two half-breasts.

Mexican tomatillo soup

Serves 4 With Hella Leftovers


  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken thighs or breasts
  • 1 tablespoon chili powder
  • 1 teaspoons cumin
  • 1/2 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • Salt and pepper
  • 1 onion, chopped
  • 3 whole garlic cloves, chopped
  • 5 pounds tomatillos, husks removed and quartered
  • 1 poblano chili, cut in chunks with the seeds and membranes removed (this adds flavor, but not spice…if you want to kick it up a notch, you could add 1-3 teaspoons of minced jalapeño)
  • 5 cups chicken stock
  • 3 teaspoon dried oregano (Mexican if you can get your hands on it)
  • 2 limes, 1 to juice over the tomatillo soup before serving and the other cut in wedges for serving
  • 1 cup fresh cilantro, cleaned and chopped
  • 1 teaspoon sea salt
  • 1 teaspoon cracked pepper

To Serve Tomatillo Soup: tortilla chips, sliced avocado, plain greek yogurt or sour cream, fresh cilantro, sharp cheddar cheese + chopped green onions

Tomatillo Tortilla Soup

  • 1 tablespoon cumin seeds
  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, very thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 corn tortillas, cut into thin strips
  • Kosher salt and freshly ground black pepper
  • 12 tomatillos (1 ¼ pounds), husked, scrubbed, and cut into wedges (4 cups)
  • Zest and juice of 1 orange
  • 1 quart chicken stock
  • Roasted pepper strips, sour cream, toasted pepitas and cilantro leaves, for serving
  1. Put the cumin seeds in a large saucepan and set over medium heat. Toast, shaking the pan often, until fragrant, about 3 minutes. Add the oil, onion, garlic, tortillas and a large pinch of salt and pepper. Cook, stirring occasionally, until the onions and garlic soften a little, 3 to 4 minutes.
  2. Add the tomatillos, orange zest and juice and chicken stock. Raise the heat to high to bring to a boil, then reduce the heat to maintain a steady simmer. Season to taste with salt and pepper, then simmer for 30 minutes. Season to taste again.
  3. Divide the soup among serving bowls and top with roasted pepper strips, sour cream, pepitas and cilantro. Serve immediately.

Adapted from Sally Schmitt.

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Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.

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About tomatillos

Let&rsquos talk about tomatillos first. If you aren&rsquot familiar with them, they look kind of like a husk-wrapped green tomato. They&rsquore also called &ldquoMexican husk tomatoes&rdquo but they&rsquore not really tomatoes. They&rsquore in the nightshade family and have a bright, acidic taste. More acidic than tomatoes, but less sweet.

They&rsquore kind of a funny looking vegetable. Do you have them in grocery stores where you live? They&rsquore usually easy to find in areas with large latin populations along with other latin produce.

You&rsquoll want to find tomatillos that are firm with a clean looking husk on the outside.

Prepping tomatillos is super easy. You just remove the husk and rinse off that sticky coating that covers the fruit. (Yep, it&rsquos a fruit.) The insides are more dense than a tomato and less watery.

For this soup, I just roughly chopped them because they&rsquoll get cooked into the soup pretty well.

Tomatillos are REALLY good for making salsa. Salsa verde is one of my favorite kinds of salsa &mdash I&rsquove got a recipe right here: Simple Homemade Salsa Verde. This Roasted Tomatillo Chipotle Salsa is also fantastic.

The other key component in this soup is my chorizo seasoning. I tossed the chicken in the chorizo seasoning and lime juice and seared the chicken using the Saute mode in my Instant Pot.

(If you REALLY hate searing meat before you pressurize in your Instant Pot, you can probably get away without doing this. But, I highly recommend it anyway because it adds another layer of flavor. Extra flavor is always good.)

That seasoning is one I hacked for my Copycat Chipotle Chorizo recipe. I love it so much I keep a jar of it in the cupboard all the time. It&rsquos a fun alternative to taco seasoning or to add a little southwest flavor to dishes.

It&rsquos a blend of different kinds of paprika, chili powder, and a few other spices you probably already have on hand.

I might be biased, but I REALLY think you should keep some of that on hand, too. You&rsquoll love it. And you can also use it in The Best Chicken Fajitas. It makes THE best fajita marinade.

I wanted to add a little bulk to this recipe but didn&rsquot want something heavy or starchy, so I added cabbage. It totally did the trick. I also added some jarred salsa verde to boost the salsa verde-ness. I like Herdez brand because it doesn&rsquot have any added sugar or preservatives. (It&rsquos also Whole30 compliant!)

It might be overkill to put diced green chiles AND salsa verde, but I love green chiles. Especially the fire roasted kind. If you don&rsquot want to add both, either add another can of chiles or another 1/2 cup of salsa verde.

If cabbage isn&rsquot your thing you could leave it out for a more brothy soup. Or replace it with 1/3 cup of rice (if you do rice). I added some other vegetable suggestions in the recipe notes! This soup is really versatile, so you could probably customize it however you like. Using rotisserie chicken (instead of chopped chicken breasts &mdash just add the chicken at the end) or a can of diced tomatoes.

You could even omit the chicken and stir in some uncooked shrimp after you finish pressurizing it. I actually thought of that as I wrote it, and now I really want to try it. I love shrimp.

Guys, this is such a great recipes. It&rsquos so customizable. Those are my favorite recipes, too &mdash the ones where you aren&rsquot tied to specific ingredients and measurements.

I&rsquove said this before, but garnishes TOTALLY make a meal into something special. I don&rsquot always pull out every possible garnish, but I usually add a couple &mdash especially if we&rsquore eating soup.

This soup is similar to a chicken tortilla soup recipe, so add any garnishes you&rsquod like for that. We loved sliced avocado, radishes, green onions, and fresh cilantro.

If you&rsquore not strictly paleo, you could throw in some black beans. Or pile on the crushed tortilla chips, pepper jack cheese, and sour cream. (I won&rsquot even judge. Heck, we pull all of that out sometimes, too! #reallife) I especially like adding some crushed Siete chips because they&rsquore grain free!

At the very least, throw in some avocado. Creamy avocados are totally dreamy with this bright, acidic soup.

Making this soup in an Instant Pot doesn&rsquot take that long as far as pressurizing time &mdash just 5 minutes. Because there&rsquos so much liquid in the pot that it has to bring to boil, it&rsquoll take some extra time to pressurize. You should be able to get this done in a little over 30 minutes, though &mdash from start to finish.

I&rsquod love to hear if you try this soup! Hop on social media and tag #perrysplate or @perrysplate and let me know what you think.

In the mean time, here are a few more chicken soup recipes on my site!


In a large soup pot heat the canola oil over medium heat. Add the onion and garlic, reduce heat to medium low and cover pot. Sweat the onion and garlic for about 5 minutes or until the onion is translucent. Add the chile powder and the cumin. Stir. Add the chicken stock, tomatillos, chiles and jalepeno. Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes or until the tomatillos are soft. Add the corn and stir - cook for about 2 - 3 more minutes.

Place some of the shredded chicken in each soup bowl. Ladle soup over chicken and garnish with avocado and cilantro. Serve

Watch the video: Hearty Tomatillo Chicken Soup Recipe (July 2022).


  1. Adok

    Please get to the point.

  2. Benwick

    What necessary words... super, a remarkable idea

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