Start with a homemade stock for best results for this delicious soup that has a great roasted and beautiful green hue. The rich stock is enhanced with some white beans and spicy poblanos. I puree the tomatillos and add it to the stock to thicken the broth a bit and add great flavor. Use lots of fresh cilantro and lime for a bright finish. I like to boil my own beans, but that is not always time efficient. If you do like your own beans, Rancho Gordo has beautiful heirloom beans you can order online.

clean and green 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:

  • 2 pounds tomatillos
  • 1 large diced onion
  • 2 cups small white beans
  • 3 cloves minced garlic
  • 1 poblano, finely diced
  • 1 celery stalk, sliced thinly
  • 1 bunch cilantro
  • 3 tablespoons of oil
  • 2 -3 teaspoons cumin
  • 1 teaspoon coriander
  • Kosher salt and pepper
  • Fresh squeezed lime juice
  • Sliced avocado for garnish
  • diced tomato for garnish
  • Tortilla chips for serving


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:

While broth is being prepared, preheat oven to 400. Line a baking sheet with parchment, toss tomatillos with salt, pepper a bit of cumin and a tablespoon or so of olive oil. Roast in oven for about 25-30 minutes until bursting and browning on top. Remove from oven and as soon as cool enough to handle, puree tomatillos and about a cup of cilantro leaves in a blender, thinning with a bit of fresh squeezed lime juice and prepared stock. Set aside.

In a large stockpot, heat a couple of tablespoons of olive oil and sauté onions, celery, garlic and poblanos for several minutes until tender and fragrant. Add about 6 cups of stock (adjust to taste if you like a thinner or thicker broth) beans, chicken and tomatillo mixture and adjust seasonings to taste (salt, pepper, coriander and cumin). Heat well. Ladle soup in bowls and garnish with avocado, diced tomato, fresh cilantro and serve with tortilla chips. Enjoy!