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Chicken Tomatillo Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Mexican tomatillo soup with beans, Hatch chiles, corn, and leftover chicken - perfect for a cozy winter lunch.
Ingredients:
  • 0.5 medium onion, chopped
  • 1 (4 ounce) can Hatch chile peppers
  • 2 cloves garlic, minced
  • 1 pound fresh tomatillos, husked and chopped
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 pound cooked, shredded chicken breast
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.75 ounce) can cream-style corn
  • 1.5 teaspoons taco seasoning mix
  • 1.5 teaspoons chicken soup base (such as Better than Bouillon®)
  • 0.5 teaspoon ground cumin
  • salt and ground black pepper to taste
Instructions:
  • In a Dutch oven over medium heat, sauté onions until translucent, about 5 minutes. Stir in Hatch chiles and garlic, cook until fragrant for about 1 minute. Add tomatillos, broth, and diced tomatoes with green chiles, then bring to a boil.
  • Simmer gently until vegetables are soft, for 10 to 15 minutes. Blend to silky perfection using an immersion blender.
  • Combine chicken, pinto beans, corn, taco seasoning, chicken base, and cumin in the pot and bring to a boil. Simmer on low for 20 minutes. Season with salt and pepper to taste before serving.

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