Chicken Tomatillo Soup
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Mexican
Servings
8-10
Prep Time
30 minutes
Cook Time
4 hours
Chicken tomatillo soup is a flavorful and comforting meal. The star ingredient is the tangy tomatillo, which creates a zesty base for the soup. Roasted onions, garlic, poblano peppers, and jalapeños add depth and a bit of spice. You can also add pinto beans, corn, or rice for texture and heartiness. Finish with lime juice, avocado, and cilantro for freshness.
To freeze chicken tomatillo soup, first let it cool completely to avoid ice crystals and preserve texture. Portion the soup into freezer-safe containers or resealable freezer bags—laying the bags flat helps save space and makes thawing easier. Label each container with the date and contents, then place them in the freezer. The soup will keep well for up to three months. When you're ready to enjoy it, thaw the soup overnight in the refrigerator or use the defrost setting on your microwave. Reheat it on the stove over medium heat, stirring occasionally. If the soup has thickened during freezing, add a splash of chicken broth or water to bring it back to the desired consistency.
Ingredients
Homemade Chicken Broth (10 Cups)
- 1 leftover chicken carcass (4 cups shredded chicken)
-
12 cups of water
-
¼ cup of apple cider vinegar
-
2 tbsp of salt
Rice
-
2 cups of water
-
1 cup of rice
Homemade Tomatillo Sauce (2 Cups)
-
8 cups of tomatillos (16 tomatillos)
-
3 cups of poblano peppers (6 poblano peppers)
-
1 cup of onion (1 onion)
- 5 garlic cloves
- 2 jalapeños
-
½ cup of cilantro
- 2 limes (freshly squeezed juice)
Added Ingredients
-
2 cups of pinto beans
-
1 ½ cups of corn
Directions
Prepare soup by placing leftover chicken carcass into a large pot. Add water, apple cider vinegar, and salt.
Place the pot onto the stovetop and simmer with a lid on low heat for 3 hours.
Drain the broth and chicken carcass into a large container using a strainer.
Shred leftover chicken from the carcass.
Prepare rice by pouring water into a pot. Place the pot onto the stovetop and begin to heat the water at a medium setting.
Once the water begins to boil, pour the rice into the water, mix well, and place the lid on top.
Simmer at low heat for 20 minutes. Transfer the cooked rice into a sealed container.
Preheat oven to 400ºF. Prepare a full size baking sheet pan with parchment paper.
Cut tomatillos, poblano peppers, onion, and jalapeños into even cubes and place into a large bowl with garlic cloves. Mix the cubes to evenly coat with olive oil and salt.
Spread mixture evenly onto a full size baking sheet pan. Place into the oven and bake for 30 minutes.
After it’s done baking, place mixture into a blender with cilantro and freshly squeezed lime. Blend until smooth. Pour mixture into a sealed container.
Add pinto beans, corn, shredded chicken, tomatillo sauce, and broth into a large pot and mix well.
Build your bowl by adding rice, chicken tomatillo soup, and avocado. Enjoy!
Recipe Video
@everchangingeats Chicken tomatillo soup is my favorite to make for the work week. It’s perfect if you have leftover chicken. Recipe below: Homemade Chicken Broth: leftover chicken carcass (4 cups shredded chicken) 12 cups of water 2 tbsp salt 1/4 cup apple cider Simmer at low heat for 3 hours Rice: 2 cups water 1 cup rice Tomatillo Sauce (2 cups): 16 Tomatillos (8 cups) 6 Poblano Peppers (3 cups) 1 onion (1 cup)c 5 garlic cloves 2 jalapeños 1/2 cup cilantro 2 limes (freshly squeezed) Added Ingredients: 2 cups pinto beans 1 1/2 cups corn Prepare soup by placing leftover chicken carcass into a large pot. Add water, apple cider vinegar, and salt. Place the pot onto the stovetop and simmer with a lid on low heat for 3 hours. Drain the broth and chicken carcass into a large container using a strainer. Shred leftover chicken from the carcass. Prepare rice by pouring 2 cups of water into a pot. Place the pot onto the stovetop and begin to heat the water at a medium setting. Once the water begins to boil, pour the rice into water, mix well, and place a lid on-top. Simmer at low heat for 20 minutes. Transfer the cooked rice into a sealed container. Preheat oven to 400F. Prepare a full baking sheet with parchment paper. Cut tomatillos, poblano peppers, onion, and jalapeños into even cubes and place into a large bowl with garlic cloves. Add olive oil and salt. Mix the cubes to evenly coat with olive oil and salt. Spread mixture evenly onto a full sized baking sheet pan. Place into the oven and bake for 30 minutes. After it’s done baking, place mixture into a blender with cilantro and freshly squeezed lime. Blend until smooth. Pour mixture into a sealed container. Add pinto beans, corn, shredded chicken, tomatillo sauce, and broth into a large pot and mix well. Build your bowl by adding rice, chicken tomatillo soup, and avocado. Enjoy! #soup#chickentomatillo#cozy#tomatillo#chicken#chickentomatillosoup#corn#rice#beans#dinner#mealprep#homemade#wholefoods#chickensoup#mexican#mexicanfood#avocado#comforting#food#appetizer#dinner#lunch ♬ original sound - everchangingeats