Roasted Tomatillo Chicken Soup
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Calories
609 kcal
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Cuisine
Tex-Mex
Roasted Tomatillo Chicken Soup
Description
Roasted Tomatillo Chicken Soup starts with charring tomatillos, poblanos, jalapeño, onion, and garlic under a broiler, then steaming and blending them into a smooth sauce. This sauce is cooked briefly with toasted spices including cumin and chili powder before chicken broth and chicken breasts are added to simmer. The chicken infuses the broth with richness as it cooks. Cannellini beans contribute a creamy texture to the soup while complementing its bright and smoky flavors. The final touches of cotija cheese, avocado, cilantro, and lime wedges provide fresh, tangy notes and varied textures that balance the broth.
The soup is well-suited for lunch or dinner and can be served with warm tortillas or crusty bread to soak up the flavorful liquid. The combination of smoky roasted vegetables and tender chicken makes it comforting and filling without heaviness.
To store, keep the soup separate from garnishes in airtight containers in the refrigerator for up to four days, or freeze in flat containers after cooling fully. Reheat gently on the stove or microwave. Bone-in chicken is recommended for depth of flavor but boneless works as well. Shredding the chicken with forks helps distribute it evenly through the soup. Cannellini beans are ideal for their smooth texture but northern beans can be substituted. Cilantro can be replaced with flat leaf parsley for those who prefer.
Ingredients
Soup Ingredients
- 6 tomatillos (husk removed, rinsed under cold water)
- 2 poblano pepper
- 1 small yellow onion (peeled and quartered)
- 1 jalapeno pepper
- 5 cloves garlic
- 2 tablespoons avocado oil
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1.5 quarts chicken broth low sodium
- 2 pounds chicken breast or 1.5lb boneless, bone-in
- 3 cans cannellini beans (drained and rinsed, (set 1 can aside))
- 2 tablespoons cilantro chopped
Soup Garnish
- cotija cheese crumbled
- avocado diced
- cilantro
- lime wedges
Instructions
- Turn oven broiler on. Line a quarter baking sheet with foil (for easy clean up) and place poblano peppers, peeled tomatillos, jalapeño, and quartered onion on sheet with space in between. Broil for 5 minutes, then flip ingredients oven and add garlic coves. Broil an additional 5 minutes until peppers are charred.
- Remove from oven and cover with foil to steam for 5 minutes. Remove foil and peel poblano peppers, discard skin. Remove stem and seeds from poblanos and jalapeño, discard.
- Add roasted elements into a blender and blend on high for a minute until smooth. Set aside.
- In a dutch oven or soup pot, over medium heat, add in avocado oil. Add cumin, chili powder, paprika, salt, and pepper. Stir and allow spices to bloom for 1 minute.
- Pour in the roasted tomatillo sauce and stir to combine with spices. Pour in chicken broth and bring to a boil. Use a measuring cup and remove 1/3 cup of soup liquid.
- Once boiling, add in whole bone-in chicken breasts and cover. Cook for 20 minutes or until internal temperature of thickest part of chicken reaches 165F.. Time will be dependent on thickness of chicken and if you're using a bone-in (will take longer to cook than boneless).
- While the chicken is cooking, we are going to blend 1 can of the cannellini beans. Drain/rinse beans and add them to a cup or bowl. Pour in 1/3 cup of reserved soup liquid and blend with an immersion blender till beans are smoooth. Set aside.
- Once chicken is fully cooked through, remove and shred on a cutting board, discarding the bone. Lower the heat to simmer, return chicken into the soup, add blended beans, as well as the 2 cans of whole beans, and chopped cilantro.
- Stir to combine all the elements and allow flavors to meld/beans to heat through for 5 minutes.
- Serve with crumbled cotija cheese, fresh diced avocado, fresh cilantro, and a squeeze of lime finish the soup off. Enjoy!
Notes
- Peel tomatillos and rinse well to remove the sticky film before roasting.
- Use bone-in chicken breasts for richer soup flavor; boneless or thighs are acceptable substitutes.
- Shred chicken with two forks to evenly distribute in soup.
- Cannellini beans offer a creamy blend; northern beans may be used instead.
- Substitute flat leaf parsley for cilantro if preferred.
- Store soup separately from toppings in airtight containers in the refrigerator for up to 4 days.
- Freeze cooled soup in freezer-safe containers for longer storage.
- Reheat the soup gently either on the stove or in the microwave after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 64g | 21% |
| Protein | 66g | 132% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 1619mg | 67% |
| Potassium | 1295mg | 28% |
| Fiber | 19g | 76% |
| Sugar | 5g | 10% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 63mg | 70% |
| Calcium | 250mg | 25% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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