This fresh and brightly flavored tomatillo soup is one of my go-to fast meals. It comes together in about 30 minutes, has a clean, lively tang from tomatillos, and works beautifully with either chicken or turkey, and more protein from creamy pinto beans. It's simple, nourishing, naturally gluten-free, and the perfect soup for when I want something healthy and satisfying.
I shortcut this tomatillo soup recipe (some call it salsa verde soup) with a good tomatillo salsa verde, so you get big flavor with very little effort. I usually use my homemade version (it freezes beautifully), but a bright, tangy store-bought salsa works too. After a quick sauté of onion, celery, mild green chili, jalapeño, and garlic, you add the salsa, broth, beans, and chicken or turkey and let everything simmer together. The flavors are terrific.
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Why You'll Enjoy This Easy Tomatillo Soup
- Fast - On the table in about 30 minutes. A hearty, satisfying soup, no long simmer.
- Nourishing - Comforting and cozy, yet light and full of feel-good ingredients.
- Mexican-Style Flavor - Tomatillo salsa verde and warm spices give this soup bright, vibrant flavor in every spoonful.
- Flexible - Make it with chicken or leftover turkey, homemade or store-bought salsa verde, and whatever garnishes you have on hand.
- Stovetop or Slow Cooker - Sauté the aromatics, then let the slow cooker or stovetop do the rest. It's a true weeknight lifesaver.
For another terrific chicken and beans soup with south-of-the-border flavors, try this Mexican chicken tortilla soup.
Ingredients You'll Need
Tomatillo Soup
- Tomatillo salsa verde - The star of the soup. Use my homemade tomatillo salsa verde (a simple cooked tomatillo sauce I keep in the freezer) or a bright, tangy jarred version (Trader Joe's or Herdez) for big flavor with almost no effort.
- Shredded chicken or turkey - A perfect use for leftover roast chicken or turkey; rotisserie chicken works too.
- Broth - Low or no-sodium chicken broth or turkey broth so you can control the seasoning; homemade if you have it.
- Olive oil - For sautéing and building a savory base.
- Onion - Finely chopped so it softens quickly and melts into the broth.
- Celery - Adds gentle flavor and backbone to the soup.
- Anaheim chili - A mild green chile that brings flavor without too much heat, a poblano or "long green chili" works too.
- Jalapeño pepper - Seeded and finely chopped for a little kick; add more or less depending on your spice preference.
- Garlic - Freshly chopped cloves add warmth and aromatic depth.
- Ground cumin - Earthy and essential for that classic Mexican-style profile.
- Ground coriander - Adds a citrusy, floral note that balances the tomatillo.
- Ancho chili powder - Deep, mellow chili flavor without extra heat.
- Pinto beans - They add creaminess, extra protein, and make the soup more substantial.
Optional Toppings
- Avocado, cilantro, lime wedges, crushed tortilla chips, or a spoonful of Greek yogurt all make great toppings.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip - Tomatillo salsa, salsa verde, or sauce? You must read the labels.
If you're not using homemade tomatillo sauce, tomatillo products are named all kinds of ways: salsa verde, tomatillo salsa, tomatillo sauce, and sometimes even green enchilada sauce. For this soup, what matters is that it's a green, tomatillo-based sauce with a clean ingredient list-not the exact wording on the label. Tomatillos should be listed first, along with onion, chilies, garlic, and salt. Smoother sauces melt into the broth; chunkier ones add more body, so use the texture you enjoy in soup. Skip green chili enchilada sauces that don't list tomatillos and are mostly water, starches, oils, and vague "natural flavors."
To make a fast broth for soup, use my Instant Pot recipe for chicken broth. It's done in 3 hours vs. 20+ for a bone broth.
Substitutions and Variations
- Use ground chicken or turkey - Brown it in a little olive oil before adding the aromatics. Perfect when you don't have shredded chicken or turkey on hand.
- Swap the pinto beans - Black beans, red kidney beans, or cannellini beans all work; each will change the texture slightly but keep the soup hearty.
- Make it vegetarian - Use vegetable broth instead of chicken or turkey broth. Add extra beans and a diced zucchini (or two) to make it more filling.
- Adjust the heat - For a spicier soup, keep some jalapeño seeds or add a serrano pepper. For a milder version, use all mild green chiles (like Anaheim) and omit the jalapeño.
- Add corn - A cup of frozen or canned corn kernels adds sweetness, color, and extra texture.
If you enjoy Mexican flavors, try this grilled flank steak, Mexican style, It's great on the grill.
How to Make Tomatillo Soup (Stovetop)
- Slice chilies in half, remove ribs and seeds, and chop small.
- In a soup pot or dutch oven over medium to medium low heat, saute onion, celery, and chilies in olive oil until soft, 3-5 minutes.
- Stir in garlic, cook 1 minutes, then stir in spices and cook until fragrant, 2-3 minutes, stirring.
- Stir in the tomatillo sauce (salsa).
- Add the beans and shredded chicken or turkey and stir.
- Add the broth and heat until hot over low heat, allowing the flavors to blend, about 15-20 minutes. Taste and adjust seasoning with salt and pepper.
Slow Cooker Instructions (Instant Pot or Traditional)
Note: For the Instant Pot Slow Cook mode, use a glass lid if you have one. The pressure lid will work, but it traps more moisture and can slow cooking.
- Sauté the aromatics - Use the Sauté function on your 6-quart Instant Pot (or a skillet on the stove) to cook the onion, celery, Anaheim chili, jalapeño, garlic, and spices in olive oil until softened.
- Switch to slow cook - If you sautéed in the Instant Pot, turn off Sauté and switch to Slow Cook mode. If you used a skillet, transfer the aromatics to your slow cooker.
- Add the remaining ingredients - Stir in the tomatillo sauce, broth, pinto beans, salt, and pepper.
- Slow cook - Cook on low for 4-6 hours or high for 2-3 hours, until the flavors have melded and the vegetables are tender.
- Add the chicken or turkey near the end - Stir in the shredded chicken or turkey during the last 20-30 minutes so it warms through but stays tender.
- Taste and adjust - Taste the soup and add more salt, pepper, or a squeeze of lime juice to brighten the flavors before serving. Garnish as desired.
How to Serve Tomatillo Soup
For me, this soup isn't complete without a few fresh toppings. Try one or a mix of these:
- Chopped cilantro - My first choice. It brightens the whole bowl.
- Flat-leaf parsley - A good option if you're not a cilantro fan.
- Diced avocado - Buttery, creamy, and a nice contrast to the tangy broth.
- Grated Jack or Mexican blend cheese - Adds a little richness and melt.
- Tortilla chips or strips - For crunch and a little "taco-soup" feel.
- Lime wedges - A squeeze of lime at the table really wakes up the flavors.
Serve the soup with a simple green salad on the side and you've got an easy lunch or dinner. It also reheats beautifully, so you can make it ahead when you have time and just warm it up when you're ready to eat.
Leftovers
This soup keeps well for up to 3 days in the refrigerator and also freezes beautifully. Store it in an airtight container and reheat gently on the stove, adding a splash of broth if needed.
Recipe FAQs
Mild to medium, depending on the salsa verde and the chilies you choose. Anaheim, Poblano, and Long Green chilies are all mild. Jalapeno has some heat. IIf you're sensitive, remove seeds and ribs of the jalapeno first. If you want more heat, add an extra jalapeño or use a hotter pepper like a serrano.
Very well. Cool completely, portion in airtight containers, and freeze for 2-3 months. Add fresh lime juice after reheating to brighten the flavor.
Yes, there are a few easy ways. If you'd like it more stew-like, add another can of beans, extra chicken or turkey, or both. If you want the broth itself thicker, make a cornstarch slurry by whisking equal parts cornstarch and water (start with about 2 tablespoons cornstarch and 2 tablespoons water). Stir it into the simmering soup and cook for 1-2 minutes more until the broth slightly thickens. Another gentle thickening trick is to mash a small portion of the beans before adding to the pot. It gives the broth a creamier body without adding anything extra.
Tomatillo soup naturally has a bright, tangy profile. If it tastes too sharp, simmer it a little longer to let the flavors mellow. A touch of sweetness (honey, sugar, or monk fruit) balances acidity without making the soup sweet. You can also add richness: extra beans, shredded chicken or turkey, diced avocado, or a little grated cheese on top. Fat and protein naturally soften acidity and bring everything into balance.
More Great Soup Recipes
Looking for more soup ideas? These are always a hit. And for more ideas, please chcke out the soups recipe index, where I am always adding more.
Please Leave a Comment!
If you make this tomatillo soup, please leave me a comment and a star rating. I love hearing from you and your comments help other readers too. Thanks for supporting my site!
Originally published 12-04-2014.
📖 Recipe
Tomatillo Soup with Chicken (or turkey)
Equipment
- A large soup pot like a 5 ½ quart dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 Anaheim chili chopped fine
- ½ jalapeno chili pepper seeded and finely chopped
- 3-4 garlic cloves finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon ancho chili powder
- 3-4 cups tomatillo salsa verde **notes below
- 2-3 cups low sodium chicken or turkey broth preferably homemade
- 12-16 ounces shredded roast chicken or turkey 2-3 cups
- 2 15 ounce cans pinto beans rinsed and drained
- ½ cup corn kernels optional
- ¾ teaspoon sea salt to taste
- ¼ teaspoon ground black pepper
Optional Garnishes
- 1-2 tablespoons chopped cilantro or parsley
- 4 ounces grated Jack cheese or Mexican blend
- ½ avocado quartered and diced
Instructions
- Heat olive oil in a large 4-5 quart pot or Dutch oven over medium low heat. Add onion, celery and both chilies. Cook, stirring until soft, about 3 minutes. Add garlic and cook 1 minute more. Add cumin, coriander and ancho chili pepper and cook another 3-5 minutes to allow spices to bloom.
- Turn heat up to medium and add salsa, chicken broth, chicken and beans. Heat soup until hot, about 20 minutes. Serve with cilantro, cheese and avocado if desired. Leftovers keep 3 days in the refrigerator or freezes.
Notes
- Use ground chicken or turkey - Brown it in a little olive oil before adding the aromatics. Perfect when you don't have shredded chicken or turkey on hand.
- Swap the pinto beans - Black beans, red kidney beans, or cannellini beans.
- Make it vegetarian - Substitute vegetable broth. Add extra beans and zucchini.
- Adjust the heat - For a spicier soup, keep some jalapeño seeds, add a serrano pepper. For a milder version, omit the jalapeño.
- Add corn - A cup of frozen or canned corn kernels adds sweetness and color.
Nutrition
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ami@naivecookcooks says
Delicious! It looks so comforting! Saving it to make it later!
Justine @prettyinpistachio says
Yum! This is perfect for the cold weather we're starting to experience 🙂
Rachael (Fuji Mama) says
I love tomatillo anything, and this looks like a winner!
Thalia @ butter and brioche says
This chicken tomatillo soup is definitely one that I can see myself enjoying. I am all about soups right now as they are so perfect in this weather, thanks for sharing the recipe!