Chicken Tomatillo Soup
Soup is a great way to fit a lot of vegetables into a meal. And this chicken tomatillo soup is one of our favorites. It’s rich and savory with just the right amount of spice. Perfect to warm you up on a cold day. Made with roasted tomatillos, chicken, cabbage, onions. It’s like chicken chili verde turned into a soup and is incredibly delicious when topped with a little Greek yogurt and avocado!
The first time we made this soup we actually did use leftovers. We had some leftover chicken chili verde and cabbage and onion and I combined the two into a soup. But it was so good that we decided we had to come up with an actual recipe to make it again and again. So we created this hearty, healthy, delicious soup.
We like to make everything fresh here so we roast our own tomatillos, but if you can’t find them fresh, you can usually find canned cooked tomatillos. In that case, you will only have to roast the jalapeno. Tomatillos are little green tomatoes with a papery outer skin and are common in Mexican cuisine. They can almost always be found at specialty Mexican grocery stores in the US if your usual store doesn’t have them. You have to peel off that outer skin and then wash them before roasting. They’re usually kind of sticky. Then you just space them out on a baking sheet with a jalapeno and broil until they start to char. At this point, if you put them in a blender with some garlic and onion you would have a great salsa verde.
But we’re making a soup so we’ll leave the onion sliced to cook in the soup with everything else. For this recipe, we use that tomatillo sauce to cook our chicken thighs and form the base for the broth. So to start this soup you add the sauce and chicken thighs to a pot with a lid and cook over medium heat until the chicken is tender and can be easily cut up or pulled apart. Then, you add everything else to the pot and cook until it’s all tender and delicious.