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Roasted Tomatillo Chicken Soup

Roasted Tomatillo Chicken Soup
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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.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound tomatillos, husked and washed, about 6-8 small to medium
  • 1 sweet onion, halved
  • 1 jalapeno, halve and remove seeds for less heat if desired
  • 2 poblano peppers
  • 1 tablespoon avocado or olive oil
  • 2 carrots, peeled and diced
  • 1 celery sticks chopped
  • 1 tsp cumin
  • 1/2 teaspoon Mexican oregano
  • 2 cups thin skin potatoes such as Yukon, red, or baby potatoes diced
  • 2 cups fresh corn kernels
  • 2 small zucchini diced
  • 8 cups chicken broth
  • 3 cups cooked chicken shredded
  • Juice of 1 lime
  • 1/4 cup fresh cilantro chopped
  • Kosher salt

Instructions

  1. Prepare your grill for direct grilling, letting it heat to 400-450 degrees.
  2. Place the tomatillos, jalapeno, onion halves, and poblanos on the hot grate. Rotate them until all sides are charred and the tomatillos are softened. Remove from the grill as they are done.
  3. Set the poblanos aside and let cool.
  4. Roughly chop the tomatillos, jalapeno, and onion. Place them into a food processor and pulse until mostly smooth and chopped.
  5. Brush the skin off of the poblanos. Remove the seeds. Dice the poblanos and set them aside.
  6. Heat a Dutch oven over medium heat with oil. Add the celery and carrots and season with a generous pinch of salt. Let cook until becoming tender.
  7. Add the blended tomatillo mixture, cumin, and Mexican oregano. Cook for another 2 minutes.
  8. Add the potatoes.
  9. Add the broth and bring to a simmer. Cover and let cook until the vegetables are fork tender, about 40 minutes.
  10. Add the zucchini, corn, and chicken and cook for another 10 minutes or until the zucchini as slightly softened.
  11. Squeeze in the lime juice and add the cilantro. Stir and taste. Add any additional salt if needed. 

Notes

  1. The tomatillo/onion/jalapeno/poblano portion of this recipe can be roasted in the oven. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or foil. Halve the larger tomatillos if needed. Gently toss the vegetables in a little avocado oil and spread on the baking sheet. Let bake for 20 minutes until charred and softened, rotating the poblanos and jalapeno once.
  2. You can replace the tomatillo/onion/jalapeno/poblano portion of this recipe with 1-1 1/2 cups of your favorite salsa verde. The flavor won’t be quite the same, but it will still be delicious.

Find it online: https://beachgirlgrills.com/roasted-tomatillo-chicken-soup/