Tomatillo Tortilla Chicken Soup

10 mins Prep Time

0 mins Cook Time

Written By

Nadia Boachie

Tomatillos look like unripe green tomatoes and they are sometimes called Mexican Husk Tomatoes. They are acidic, bright and perfect for making salsa verde (green salsa) or in this case, tomatillo soup. This soup is comforting, homey and filling without being too heavy. It is quick and easy to make and shortcuts can be taken in the recipe below, such as using store-bought tortilla chips instead of making your own at home. If you have time, I suggest trying to fry corn tortillas at home though because they are so tasty and, in my opinion, superior to store-bought varieties. If you are looking for a way to use leftover chicken or even turkey, this recipe is perfect for you. It is one of my favourite soups and whenever my bowl is empty, I can't help but go for seconds.

Ingredients

Soup

2 tablespoons olive oil
3 garlic cloves
2 pounds tomatillos, cleaned
1/2 white onion, quartered
3 poblano peppers
3 cups chicken broth
1 teaspoon salt
2 1/2 cups cooked shredded chicken, like rotisserie chicken
3 tablespoons lime juice (or more to taste)

Tortilla Strips and Chips

2 cups canola oil, for frying
8 corn tortillas, cut into triangles for tortilla chips
8 corn tortillas, cut into strips for tortilla strips

To Serve

2 avocados, sliced
2 jalapeños, sliced
4-5 radishes, julienned
3 tablespoons fresh chopped cilantro
Limes wedges

Directions

Soup

4 Steps

Step 1

Heat the olive oil in a 12-inch non-stick skillet over medium high heat. Add the garlic, tomatillos and onion. Sauté until the vegetables are slightly charred. Set aside.
Step 2

Using the broiler setting in oven, broil poblanos on high until the skin blackens on all sides. You may need to rotate to get even colour on peppers. Put the charred poblanos in a sealed plastic bag for 3 minutes. Place each poblano under running water and peel off the skin. Cut in half and remove the stem, seeds and veins.
Step 3

Place all your sautéed vegetables, poblanos and chicken broth in a blender. Blend on high for about 3 minutes or until smooth. Pour the mixture into a 4-quart saucepan over medium-high heat and cook for 15 minutes. Adjust seasoning by adding salt to taste. Add lime juice. You can adjust thickness of soup by adding more broth or water.
Step 4

Add shredded chicken into broth and cook for 5 minutes until chicken is heated.

Tortilla Strips and Chips

2 Steps

Step 1

Heat 2 cups canola oil in a 2 quart non-stick saucepan over medium high heat. In batches fry the tortilla strips, turning constantly with tongs, for 2 to 5 minutes or until crispy and light brown. Place on a plate lined with paper towels to drain the oil.
Step 2

Fry corn tortilla cut into triangles for 2 to 5 minutes or until crispy and light brown. Place on a plate lined with paper towels to drain the oil. Now you have homemade nacho chips you can store in an airtight container and keep for at least a week.

To Serve

1 Steps

Step 1

I like to place some tortilla strips on the bottom bowl of soup before scooping hot soup over it. Top with more tortilla strips, homemade nacho chips, avocado, cilantro, jalapeño and radish.