A great Super Bowl meal. The key to flavor for this chili is the base flavor of roasted tomatillos that is puréed and added to the stock. It gives the broth a natural thickness and great fresh flavor. I used some previously made chicken stock from the freezer for the recipe. I like to start with my own dry beans, as I feel they are tastier and better quality, but canned can work. If you want a spicier soup, go ahead and add chili powder. I also used some dehydrated Persian lime powder that my sister gave me. I didn’t include in the recipe as it’s a little harder to find, but the lime juice on its own is great.

The tomatillo base added to the stock is full of bright heat

Yield 6 hearty servings


tomatillo base:

  • 2 lbs tomatillos, skins removed
  • 1 small onion quartered
  • 3 cloves garlic
  • 1 jalapeño
  • Kosher salt and pepper
  • 1 bunch cilantro
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 2 tablespoons olive oil
  • fresh lime juice to taste

for soup:

  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 poblano pepper, small dice
  • 3 stalks celery, 1/2 inch dice
  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 2 cups frozen corn
  • 4 cups great northern beans cooked ( use canned or dry beans boiled in stock)
  • about 5-6 cups homemade stock or store bought
  • 3 teaspoons cumin, adjust to taste 
  • 2 teaspoons oregano
  • Chili powder to taste
  • Kosher salt and pepper to taste
  • Juice of 1-2 limes
  • Dollop of sour cream, radish diced tomato, sliced avocado fresh cilantro for serving (optional)


for tomatillos:

Preheat oven to 400. Line a baking sheet with parchment paper. Toss the tomatillos, onions, garlic and jalapeño in olive oil and seasoning generously with salt and pepper, cumin and oregano. Spread out evenly on prepared baking sheet and roast for about 30 minutes until tomatillos are blistering and onions are softened. Remove from oven and allow to cool (you can start preparing the soup). When cool enough to handle, remove stem and seeds from jalapeño and transfer the tomatillos along with cilantro and lime to a food processor or blender and purée until smooth. Season to taste with lime as desired. You should be left with a beautiful green mixture.

for soup:

Add onion, garlic, carrots, celery and poblano pepper to a large stock pot. Sauté on medium heat for several minutes until aromatics are fragrant and tender. Season with salt pepper and cumin. Add your ground chicken to the pot and allow it to cook with the vegetables. If you are using soaked beans, add them now, then add about 4 -5 cups of your reserved stock. Bring soup to a boil, add oregano, chili powder if using and reduce heat and simmer covered for about about hour until pre-soaked beans are tender. This may depend on your beans and how long they have been soaked. Add more stock as needed. Once beans are tender, add corn (if you are using canned beans, add them with the corn). Transfer reserved tomatillo mixture into your soup and stir to combine. Adjust seasonings to taste. Ladle soup into bowls and serve with a dollop of sour cream and any other garnishes as desired. Enjoy!