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–+ servings

Roasted Tomatillo Chicken Soup

The tomatillos, when roasted, round out their flavor into a wonderful, mellow heat. If you desire more, then add a jalapeno. If not, certainly leave it out. The dollop of creme fraiche will also help to tone down any fiery flavors. This soup is very flexible — feel like making it vegetarian? Leave out the chicken. Beans and corn kernels would work nicely as well.
A bowl of Roasted Tomatillo Chicken Soup garnished with cilantro, jalapeno, and creme fraiche.
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4.88 from 8 votes
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 178kcal
Author Liren Baker

Ingredients

  • 4 medium tomatillos peeled and clean
  • 1 jalapeno optional
  • 1/2 cup cilantro plus extra for garnish
  • 1 tablespoon olive oil
  • 1 leek white parts only, halved lengthwise and sliced
  • 1 clove garlic minced
  • 1/4 teaspoon kosher salt to taste
  • 4 cups chicken stock
  • 1 teaspoon cumin
  • 1 skinless boneless chicken breast
  • creme fraiche for serving

Instructions

  • Preheat the oven to 375°F. Roast the tomatillos (and jalapeno if desired) for about 30 minutes, flipping halfway. The peppers will be done when browned and soft to the touch.
  • Let the tomatillos cool for a few minutes, then place them in a food processor with the cilantro and puree. If using the jalapeno, remove and discard seeds before pureeing. Set aside.
  • Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened. Add the garlic and season lightly with salt. Add the chicken stock, cumin, and chicken, and bring to a boil. Let it cook until the chicken is cooked through, about 15 minutes.
  • Remove the chicken and shred. Set aside.
  • Working in batches, put tomatillo puree and soup into a blender or food processor and blend until smooth.
  • Return to the soup pot, bring to a boil and simmer. Adjust seasoning as necessary.
  • Put the chicken back into the pot and heat through.
  • Serve hot with a dollop of creme fraiche, additional cilantro garnish, and some crusty warm bread or tortilla strips.

Nutrition

Calories: 178kcal | Carbohydrates: 14g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 528mg | Potassium: 507mg | Fiber: 1g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 12.4mg | Calcium: 25mg | Iron: 1.6mg
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