This soup has a great Mexican flavor which builds on the base of a rich homemade chicken stock. The green color is from the tomatillos and cilantro which had a lovely flavor.  You can add some heat with a little chipotle powder.  An easy way to enjoy healthy, delicious soup.


for chicken stock:

  • 1 whole chicken (3 1/2-5 pounds) 1 large yellow onions, quartered
  • I onion, quartered
  • 1 carrot, peeled and halved
  • 1 celery stalk with leaves, cut into thirds
  • 5 sprigs fresh cilantro
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 1 1/2 tsp kosher salt
  • 2 teaspoons whole black peppercorns

for soup:

  • 1 onion, finely  diced
  • 2 minced garlic cloves
  • 2 stalks celery, small dice
  • 8 tomatillos, peeled and husked, small dice
  • 2 tablespoons olive oil
  • 3 cups frozen corn
  • 1 bunch cilantro, finely chopped, plus sprigs for garnish
  • 3 corn tortillas, roughly torn
  • 3 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon Penzey’s adobo seasoning (or favorite Mexican spice blend)
  • 1/2 teaspoon chipotle powder, optional for heat
  • kosher salt and pepper
  • juice of one lime


for stock:

Place the chicken, along with other ingredients in a large pot and add about 2  quarts of water (water should reach almost to the top of chicken) and bring to a boil. Cover the pot, reduce heat to a gentle simmer and let the stock continue to cook for about 40 minutes-1 hour. Strain the entire contents of the pot through a colander and discard the solids. When the chicken is cool enough to handle, shred it off the bones in small pieces and save for the soup.

for soup:

Heat the oil in a large dutch oven, or saucepan and sauté the onions, garlic, celery and poblano on medium heat for several minutes until vegetables are tender and fragrant.  Add tomatillos and spices and continue to cook down mixture for about 10-15 minutes until most of liquid has evaporated. When most of the liquid has evaporated, add the corn and stock to soup. Add the torn corn tortillas and stir them in the soup along with shredded chicken.  Bring to a simmer and add cilantro, lime and additional tomatillos for garnish if desired.  Serve with tortilla chips and enjoy!