Chicken, Tomatillo and Chile Soup

From A Communal

Author noted, “This soup makes a great change from the usual tomato based chicken soups I make”


6 cups chicken stock (Could use a stewing chicken and make a stock and slow cook the chicken at the same time)

3 cups cooked and shredded chicken

1 cup corn, fresh or frozen

Photo from A Communal

1/4 cup roasted chiles

1-2 cups tomatillo puree

1 onion, chopped

3 cloves garlic, minced

1 tsp. minced jalapeno

juice of 1 lime

1 tsp. chile powder

1 tsp. ground cumin

1 Tbsp. oil or fat (if using a stewing chicken there will be some nice chicken fat you can skim off the top of your pot)

Avocado and cilantro for garnish


In a large soup pot heat the oil or fat over medium heat. Add the onion and garlic, reduce heat to medium low and cover pot. Sweat the onion and garlic for about 5 minutes or until the onion is translucent. Add the chile powder and the cumin. Stir.

Add the chicken stock, tomatillos, chiles and jalepeno. Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes. Add the corn and stir – cook for about 2 – 3 more minutes. Place some of the shredded chicken in each soup bowl or stir into broth. Ladle soup over chicken and garnish with avocado and cilantro. Serve