I use roasted tomatillos and a poblano pepper to build upon a chicken flavor base. As usual, I like to make homemade stock which has much better flavor and is much healthier than the store bought version. The recipe will give you extra stock which freezes beautifully and you can reserve for cooking rice or soups. The soup has beans and chicken which makes it a hearty meal.

Chicken soup with a Mexican kick!

Serves 4-6


for chicken stock:

  • 1 whole chicken ( about 3 pounds)
  • 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 tomatillo poblano base:

  • 1 poblano, roasted, peeled and seeded
  • 6 tomatillos, husks off
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/4 cup fresh cilantro sprigs

for soup:

  • 1 onion, finely diced
  • 2 minced garlic cloves
  • 1 jalapeño, finely dice
  • 2 tablespoons olive oil
  • 3 cups frozen corn
  • 1 (15 oz) can white cannellini beans
  • 1 bunch cilantro, finely chopped, plus sprigs for garnish
  • 3 teaspoons cumin
  • 1 teaspoon coriander
  • 2 teaspoons Mexican oregano
  • 1/2 teaspoon chipotle powder, optional for heat
  • kosher salt and pepper
  • cilantro for serving (optional)
  • tortilla strips for serving (optional)
  • dollop of sour cream for serving (optional)
  • fresh chopped tomato for garnish (optional)
  • Sliced avocado for garnish (optional)


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 fine mesh 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, discard bones.

for tomatillo poblano base:

While stock is simmering, preheat oven to 400. Line a baking sheet with parchment paper. Toss tomatillos in olive oil and seasonings. Roast for about 25 minutes until bursting and charred. Remove from oven and once cool enough to handle, place roasted tomatillos and reserved juices in the blender or food processor along with roasted, poblano and cilantro and blend until smooth.

for soup:

Heat the oil in a large dutch oven, or saucepan and sauté the onions, garlic, and jalapeño on medium heat for several minutes until vegetables are tender and fragrant. Season with salt and pepper, cumin and coriander. Add about 6 cups of your prepared stock, along with tomatillo mixture, corn, beans and shredded chicken. Bring to a simmer and season with your spices adjusting to taste. To serve, ladle soup in bowls and garnish generously with chopped cilantro, fresh diced tomato, sour cream and tortilla strips and enjoy!