How to Make Vegetable Soup with Chicken and Tomatillos - A Step-by-Step Guide

There's nothing quite like a hearty vegetable soup to warm the soul on a cold day. And when you add tender chunks of chicken and tangy tomatillos to the mix, you get a comforting and satisfying meal that's perfect for any occasion. This Vegetable Soup with Chicken and Tomatillos recipe is a flavorful and nutritious twist on traditional chicken soup, filled with a medley of fresh vegetables and a hint of zesty tomatillo flavor.

With its vibrant and colorful array of ingredients, this soup ...

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Ingredients

  • 2 pounds skinless, boneless chicken breast halves
  • 4 stalks celery, chopped
  • 1 large onion, chopped
  • 4 cubes chicken bouillon
  • 3 (32 fluid ounce) containers vegetable broth
  • 4 cups fresh green beans, trimmed and cut into bite-size pieces
  • 2 (14 ounce) cans diced tomatoes with green chiles
  • 2 cups chopped fresh tomatillos
  • 6 cloves garlic, minced
  • 4 small zucchini, cubed
  • 2 medium jalapeno peppers, finely chopped
  • 2 medium Spanish onions, chopped
  • 2 medium green bell peppers, chopped
  • 1 medium poblano pepper, chopped
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon ground cumin
  • 4 roasted red peppers
  • 2 tablespoons chipotle peppers in adobo sauce
  • 2 cups chopped fresh cilantro
  • 4 tablespoons fresh lime juice
  • 1 ½ teaspoons salt

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 24
  • Yield: 6 quarts

  • Place chicken, celery, onion, and chicken bouillon into a large soup pot and add water just to cover. Bring to a boil over high heat; reduce heat to low and let simmer until chicken breasts are no longer pink in the centers, 20 to 30 minutes. Transfer chicken to a plate and shred into medium-size pieces using 2 forks. Set aside.
  • Add vegetable broth, green beans, diced tomatoes with chiles, tomatillos, garlic, zucchini, jalapeno peppers, onions, bell peppers, poblano pepper, oregano, and cumin to the pot.
  • Puree roasted red peppers and chipotle peppers in adobo in a blender or food processor; add to soup and stir to combine. Cover and bring to a boil over high heat. Stir in shredded chicken. Reduce heat to low and let simmer, partly covered, for 30 minutes. Stir in cilantro, lime juice, and salt. Serve.
  • Nutrition

    95 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Cholesterol: 20mg
    • Sodium: 793mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 10g
    • Vitamin C: 31mg
    • Calcium: 42mg
    • Iron: 1mg
    • Potassium: 285mg