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Roasted Tomatillo Chicken Soup
This roasted tomatillo chicken soup with roasted tomatillos, poblano peppers, jalapeño, and aromatics, slow cooked with bone-in chicken breast, and creamy white beans. This tomatillo white bean chicken soup is packed with flavor and the perfect hearty soup.
-6 servings
Ingredients
Soup Ingredients
- 6 tomatillos (husk removed, rinsed under cold water)
- 2 poblano peppers
- 1 small yellow onion (peeled and quartered)
- 1 jalapeño pepper
- 5 cloves garlic
- 2 tablespoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1.5 quarts low sodium chicken broth
- 2 pounds bone-in chicken breast (or 1.5lb boneless)
- 3 cans cannellini beans (drained and rinsed, (set 1 can aside))
- 2 tablespoons chopped cilantro
Soup Garnish
- Crumbled cotija cheese
- Diced avocado
- Cilantro
- Lime wedges
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Equipment
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Instructions
- Turn oven broiler on. Line a quarter baking sheet with foil (for easy clean up) and place poblano peppers, peeled tomatillos, jalapeño, and quartered onion on sheet with space in between. Broil for 5 minutes, then flip ingredients oven and add garlic coves. Broil an additional 5 minutes until peppers are charred.
- Remove from oven and cover with foil to steam for 5 minutes. Remove foil and peel poblano peppers, discard skin. Remove stem and seeds from poblanos and jalapeño, discard.
- Add roasted elements into a blender and blend on high for a minute until smooth. Set aside.
- In a dutch oven or soup pot, over medium heat, add in avocado oil. Add cumin, chili powder, paprika, salt, and pepper. Stir and allow spices to bloom for 1 minute.
- Pour in the roasted tomatillo sauce and stir to combine with spices. Pour in chicken broth and bring to a boil. Use a measuring cup and remove 1/3 cup of soup liquid.
- Once boiling, add in whole bone-in chicken breasts and cover. Cook for 20 minutes or until internal temperature of thickest part of chicken reaches 165F.. Time will be dependent on thickness of chicken and if you're using a bone-in (will take longer to cook than boneless).
- While the chicken is cooking, we are going to blend 1 can of the cannellini beans. Drain/rinse beans and add them to a cup or bowl. Pour in 1/3 cup of reserved soup liquid and blend with an immersion blender till beans are smoooth. Set aside.
- Once chicken is fully cooked through, remove and shred on a cutting board, discarding the bone. Lower the heat to simmer, return chicken into the soup, add blended beans, as well as the 2 cans of whole beans, and chopped cilantro.
- Stir to combine all the elements and allow flavors to meld/beans to heat through for 5 minutes.
- Serve with crumbled cotija cheese, fresh diced avocado, fresh cilantro, and a squeeze of lime finish the soup off. Enjoy!
Notes
Tomatillos
- To prep tomatillos, peel the husk off and discard, there will be a sticky film on the tomatillo, just rinse under water to remove.
Chicken
- For this recipe I used bone-in chicken breast. The bone gives the soup an extra rich depth of flavor. You can also use boneless chicken breast or even thighs, use what you have on hand.
- I shred my chicken breast with two forks, but everyone has their own preferred method.
Beans
- I use cannellini beans because they are buttery smooth and creamy, so they are perfect for blending. You can also substitute northern beans.
Cilantro
- Not a fan of cilantro? you can easily substitute flat leaf parsley in this recipe.
Storing/Freezing/Reheating
- Storing: To store this soup, store separate from toppings, in an airtight container in the refrigerator. Keep in refrigerator for 4 days.
- Freezing: To freeze, allow soup to fully cool, and transfer into freezer safe container or ziplock (and store flat).
- Reheating: To reheat from refrigerator, use microwave until warmed through or warm through on stovetop. To reheat from freezer, allow to defrost in refrigerator, then warm via microwave or stovetop.
Nutrition Information
Calories: 609kcal (30%), Carbohydrates: 64g (21%), Protein: 66g (132%), Fat: 15g (23%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 116mg (39%), Sodium: 1619mg (70%), Potassium: 1295mg (37%), Fiber: 19g (79%), Sugar: 5g (6%), Vitamin A: 664IU (13%), Vitamin C: 63mg (76%), Calcium: 250mg (25%), Iron: 10mg (56%)