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    Home » Recipes » Chicken & Turkey

    Mexican Chicken Tomatillo Soup

    Published: Nov 3, 2014 · Modified: Aug 28, 2022 by Sally Cameron · This post may contain affiliate links · 4 Comments

    2246 shares
    Jump to Recipe Print Recipe

    While preparing for Thanksgiving is everyone's focus, we still have to eat! Here's an easy dinner solution - chicken tomatillo soup. With mild chili pepper and spices to warm you up, you will eat healthy as we head into the busy holiday season. And the good news is it's easily made with leftover chicken and a few pantry items.

    Chicken Tomatillo Soup.
    Chicken tomatillo soup with pinto beans.

    Making this soup is quick when there's leftover roast chicken or rotisserie chicken from the store. No leftover chicken? Roast bone-in breasts following these directions. Two chicken breasts is enough for the soup. Roast the chicken while you are getting the soup ready.

    When the chicken is done, shred the meat for the soup. Another option is to make this after Thanksgiving and use leftover roast turkey. Ground, browned turkey works too and it easy to have on hand.

    Jump to:
    • Tools
    • Start with Pantry Staples
    • For the Salsa Verde
    • Ingredient Tips
    • Instructions
    • How to Serve: Garnishes
    • Leftovers
    • More Recipes
    • 📖 Recipe
    • 💬 Comments

    Tools

    All you need is a good sized soup pot, like a Dutch oven. If you love to cook and don't have one, they are an investment that will last a lifetime with proper care.

    Start with Pantry Staples

    With already cooked roast chicken, homemade chicken broth in the freezer or pantry, plus staples of onion, garlic, spices, and pinto beans, this soup comes together easily.

    For the Salsa Verde

    For the tomatillo salsa verde, use my simple homemade recipe or Trader Joe's in a jar. I make salsa verde in batches and freeze it so I always have it on hand for soup, enchiladas, tacos and more. It's super easy. In a pinch, use jarred.

    tomatillo salsa verde in jars.
    tomatillo salsa verde in jars.

    Ingredient Tips

    Mild Anaheim chili adds nice flavor to this soup then add a jalapeno for the kick. Its optional if you don't like spicy food. For Mexican flavor I use ground cumin and coriander coriander plus ancho chili pepper. Cumin and coriander have a lemony flavor and the ancho chili pepper adds mild heat and richness.

    For more protein and fiber I add canned, whole pinto beans.

    Instructions

    With a little vegetable prep work and leftover chicken (or turkey) this soup is a snap and super satisfying.

    Cook the onions, celery, and chilies until soft. Then add the garlic and cook briefly. Add the spices and allow them to "bloom", that is rehydrate and release their flavors. Next, add the chicken broth, shredded chicken and beans. Heat soup until hot, about 20 minutes. Garnish as desired. It's so good!

    Soup pot with chicken, beans, herbs amd broth.
    Soup pot with chicken, beans, herbs amd broth.

    How to Serve: Garnishes

    For me, this soup would not be complete without the fresh garden flavor of chopped cilantro. If you are a cilantro hater, use fresh chopped flat leaf parsley for a nice fresh finish.

    Other garnishes include a little cheese and diced, buttery avocado. For cheese, grated Jack or shredded Mexican blend work great. Add a green salad for a terrific lunch or dinner ready for your family. Make it ahead when you have time.

    Leftovers

    Soup will hold for 3 days in the fridge and freezes too.

    Chicken soup, ready to serve in a pot.
    Chicken soup, ready to serve in a pot.

    More Recipes

    If you enjoy Mexican flavors, try this grilled flank steak, Mexican style, It's great on the grill.

    📖 Recipe

    Chicken Tomatillo Soup

    Sally Cameron
    This hearty soup with Mexican flavors is easy to make with leftover roast chicken and a few things from the pantry. It holds well in the refrigerator for a few days, so make it ahead. It works equally well with leftover turkey broth and roast turkey after Thanksgiving. Another option, use a pound of ground and browned turkey.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine Mexican
    Servings 4 to 6
    Calories 475 kcal

    Equipment

    • A large soup pot

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 cup finely chopped onion
    • ½ cup finely chopped celery
    • 1 mild fresh green Anaheim chili chopped fine
    • ½ jalapeno pepper seeded and finely chopped
    • 3-4 garlic cloves finely chopped
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • ¾ teaspoon ancho chili powder
    • 2 ½ cups tomatillo salsa verde homemade or Trader Joes
    • 3 cups chicken or turkey broth (low or no sodium) preferably homemade
    • 12 ounces shredded roast chicken about 2 cups
    • 2 15 ounce cans pinto beans rinsed and drained
    • ¾ teaspoon sea salt to taste
    • ¼ teaspoon grouend 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.

    Nutrition

    Calories: 475kcalCarbohydrates: 20gProtein: 38gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 98mgSodium: 1808mgPotassium: 941mgFiber: 4gSugar: 12gVitamin A: 1363IUVitamin C: 16mgCalcium: 268mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. ami@naivecookcooks says

      November 07, 2014 at 12:52 pm

      Delicious! It looks so comforting! Saving it to make it later!

      Reply
    2. Justine @prettyinpistachio says

      November 07, 2014 at 9:11 am

      Yum! This is perfect for the cold weather we're starting to experience 🙂

      Reply
    3. Rachael (Fuji Mama) says

      November 07, 2014 at 7:10 am

      I love tomatillo anything, and this looks like a winner!

      Reply
    4. Thalia @ butter and brioche says

      November 06, 2014 at 11:43 pm

      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!

      Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Hi, I'm Sally, a professionally trained chef and health coach. Join me in cooking and living healthy for your best life ever!

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