Description
This Chicken Tomatillo Soup is a delicious and hearty dish, perfect for any time of the year!
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup tomatillos, chopped
- 1 can (4 oz) green chiles
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, finely chopped
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 cup chopped cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sour cream or Greek yogurt for topping (optional)
- Fresh jalapeño slices for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, garlic, and jalapeño. Cook for about 5 minutes until fragrant and softened.
- Stir in chopped tomatillos and let them soften, then add cumin, oregano, coriander, salt, and pepper. Cook for 1 minute to toast the spices.
- Pour in the chicken broth and bring the pot to a gentle simmer. Cook for about 10 minutes to let the tomatillos break down.
- Optional: For a creamier base, use an immersion blender to partially blend the soup.
- Stir in the shredded chicken, white beans, and corn. Simmer for another 10–15 minutes until heated through.
- Turn off the heat and stir in fresh lime juice and chopped cilantro.
- Ladle into bowls and garnish with sour cream or Greek yogurt and fresh jalapeño slices if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For even more flavor, let the soup simmer longer to blend the tastes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg