How to Make Tomatillo and Chicken Soup - A Step-by-Step Guide

There's something so satisfying about a warm bowl of soup on a chilly evening, and this Tomatillo and Chicken Soup recipe is sure to hit the spot. Bursting with flavor and packed with wholesome ingredients, this soup is a perfect way to enjoy the bounty of fresh tomatillos that are in season during the summer and fall months.

Tomatillos are a staple in Mexican cuisine, and their tart and slightly citrusy flavor adds a unique twist to this classic chicken soup recipe. Combined with ten...

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Ingredients

  • 2 tablespoons avocado oil
  • 1 cup chopped onion
  • ½ pound fresh tomatillos, husked and chopped
  • 2 cloves garlic, minced
  • 1 medium jalapeno pepper, seeded and minced
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 1 (4 ounce) can mild green chiles
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • salt and ground black pepper to taste
  • 2 cups chopped cooked chicken
  • ½ cup freshly grated Monterey Jack cheese
  • ½ cup Mexican crema

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 cups

  • Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
  • Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
  • Remove from the heat and stir in Monterey Jack cheese and crema.
  • Nutrition

    399 cal.

    • Total Fat: 29g
    • Saturated Fat: 12g
    • Cholesterol: 108mg
    • Sodium: 510mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 27g
    • Vitamin C: 32mg
    • Calcium: 138mg
    • Iron: 2mg
    • Potassium: 433mg