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Roasted Tomatillo Chicken Soup takes the comfort classic on vacation with its layers of bright, earthy, tangy, and slightly spicy flavors. It the familiar hug in a bowl, but with pops that will have your taste buds dancing. Equal parts light and hearty, this is one soup you will be excited to dive into for dinner while looking forward to leftovers all week long.

Living in Florida, we never really have soup season, but it’s something I crave year-round. There’s just something magic that happens to vegetables when they simmer in flavorful broth and become tender and succulent. With the right ingredients and combination of flavors, soup can be just as comforting in 90-degree weather as it is cold weather cozy season.

This chicken soup with roasted tomatillos truly has it all, from succulent shreds of juicy chicken to sweet pops of fresh corn, smoky and earthy roasted poblanos, and a sunny burst of lime at the end. Don’t forget the sassy kick of jalapeno giving just enough spice to make everything exciting. This brothy chicken soup with the tang of citrusy tomatillos feel light, but the pillowy soft potatoes and chunks of zucchini give it a heartiness that will satisfy your stomach as much as it comforts the soul.

Table of Contents

Why You’ll Love This Recipe

Simple, fresh ingredients – There is nothing complicated about any of the ingredients in this chicken soup recipe. Most of them are common produce you already have like onions, carrots, celery, and this is also a perfect way to use up those vegetables that are on their last leg. Most grocery stores carry fresh tomatillos, and in a pinch, there are a couple of options you can use if you can’t find them.
Meal prep hero – Make this on a Sunday for dinner and enjoy it throughout the week for lunches. It freezes well and is also one of those magical things that tastes even better the next day.
Customizable – Feel free to swap out any of the vegetables for what you have on hand or what you like. Soup in general is a canvas to play around with and have fun. Yellow squash, white beans, Hatch chiles, they would all be delicious in this. Have fun and make it your own.

Ingredients for Roasted Tomatillo Chicken Soup

Chicken – You can use poached chicken, leftover grilled chicken, even rotisserie chicken.
Roasted Tomatillo Base – Besides the tomatillos, sweet onion, a jalapeno, and poblano peppers are roasted on the grill or in the oven until charred. It softens the tang of the tomatillos while giving a smoky element that permeates every bite.
Vegetables – Besides the tomatillo base you will need carrots, celery, corn, zucchini, and potatoes.
Chicken Broth
Spices – Cumin and Mexican oregano give an earthiness to the broth without overpowering any of the other flavors.
Flavor Accents – Fresh lime juice and cilantro are added at the end to wake up the flavors and add freshness. Make sure to serve it with extra lime wedges and cilantro.

How to Make Roasted Tomatillo Chicken Soup

Roast the tomatillo base. Prepare your grill for direct grilling. Let it preheat to between 400-450 degrees. Make sure your grates or clean. Place the tomatillos, onion, jalapeno, and poblano peppers on the hot grate. Rotate them every couple of minutes until all sides are charred. As they are charred remove them from the grill. The poblanos and onion will take the longest.
Blend the tomatillo base. Set the poblanos aside. Roughly chop the onion and jalapeno. Add the tomatillos, onion, and jalapeno to a food processor and pulse until finely chopped. Brush off the charred skin from the poblanos and remove the seeds. Give them a chop.
Sauté the vegetables. Heat a Dutch oven with oil over medium heat. Add the carrots and celery. Season with a pinch of salt. Allow the vegetables to cook until tender crisp, 6-8 minutes. Add the roasted tomatillo base along with the diced poblanos and cumin. Stir and let cook for 2 minutes until fragrant. Add the potatoes.
Bring to a simmer. Add the broth to the soup and bring to a simmer. Cover the soup and let it cook until the vegetables are tender.
Add the corn, zucchini, and chicken. Let cook for ten minutes until the zucchini has become tender crisp.
Stir in the finishing touches. Add the lime juice and cilantro. Give it a stir. Taste and add any additional salt if needed.

Variations and Substitutions

The freshly roasted tomatillos along with the roasted onion, poblanos, and jalapeno are what set this salsa verde chicken soup apart. However, if you don’t have the time or can’t find fresh tomatillos, you can substitute this portion with a cup of your favorite salsa verde. You can also use canned tomatillos in place of the fresh tomatillos. You will need 6-8.
If corn isn’t in season feel free to use frozen corn. You can even use fire roasted frozen corn for that slightly smoky flavor.
Make this soup vegetarian by replacing the chicken with canned beans, white beans and pinto beans would both be delicious, and the chicken broth with vegetable broth.
If you don’t like any sort of spice, leave out the jalapeno. Want it spicier? Add two.
Feel free to add any additional vegetables you like. Have fun making it your own.

Storage

Allow the soup to cool and then transfer it to an airtight container. It will keep in the refrigerator for up to five days.
To freeze the roasted tomatillo chicken soup allow it to cool completely. Portion it into freezer safe zip top bags, or freezer safe containers. It will last for up to three months. To defrost take it out the night before and let it gently defrost in the refrigerator before reheating.

How to Roast Tomatillos in the Oven

If you don’t have a grill, you can easily roast your vegetables in the oven. Here are the simple steps to follow.

Preheat your oven to 425.
Line a baking sheet with parchment paper or foil. Remove the husks from the tomatillos and give them a rinse to remove the sticky residue. If they are larger cut them in half.
Cut the onion into large chunks. Lightly toss the onion, tomatillos, jalapeno, and poblanos in avocado oil or any neutral oil, and spread on the prepared baking sheet.
Allow the vegetables to cook for around 20 minutes, rotating the poblano and jalapeno once. They should be lightly charred in spots and the tomatillos should be soft and wilted.

Tips From the Beach

Add the corn and zucchini towards the end. Zucchini wilts down quickly and you still want it to have a little bite. Also, if you plan on freezing the soup you may want to slightly undercook the zucchini.
Any type of leftover cooked chicken or even turkey works in this recipe.
Always taste your soup at the end after you’ve added the lime juice. Acid can affect the taste of salt in a dish to add your final sprinkle then.
Speaking of salt, always season when sauteing your carrots/celery. Salt helps draw out their juices and lets them soften while building that first layer of flavor.
Use thin skinned potatoes such as Yukon gold, red potatoes, or baby potatoes. They have better texture with no need to peel Russet potatoes tend to fall apart a little and become grainy.
Have fun with your toppings! Fresh cilantro, jalapeno slices, creamy avocado, tomatoes or pico de gallo, and lime wedges are all great options.

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Frequently Asked Questions

What can I use if I can’t find tomatillos?

You can replace the tomatillo/onion/jalapeno/poblano portion of this recipe with a cup to a cup and a half of salsa verde. It won’t have quite the same depth of flavor but will still be delicious. You can also use canned tomatillos.

Can I roast the tomatillos in the oven instead of the grill?

Yes. The tomatillos, onion, and peppers can be roasted in a 425 degree oven for about 20 minutes. You will want to rotate the poblanos and jalapeno once.

What are tomatillos?

While tomatillos are in the nightshade family like tomatoes, they are not a tomato. They’re not a green tomato. They are unique in that they grow in a papery husk. Raw tomatillos are acidic, but when they are cooked their acidity mellows. They’re bright, a little fruity fruity, and slightly earthy.