Stay warm this winter with homemade Roasted Tomatillo & Poblano Soup. This flavorful soup features oven roasted tomatillos, poblano peppers and shredded chicken. It’s topped with freshly made tortilla strips, sliced avocado, and cilantro. Perfect for feeding a crowd on a cold day.
Whew, I can’t believe it’s already 2022!
After taking the month of December off, I feel refreshed and ready for another year of sharing delicious food here on Sweet & Sorrel. And I’m starting things off with this delicious Roasted Tomatillo & Poblano Soup.
I love a good hearty soup during the winter, especially one with a little heat. And while the occasional 70 degree days in December had me fooled for a bit, trust me, I definitely know that it’s winter now. Even though we’re only a week into January, we’ve already had two snowstorms here on the east coast. That’s basically my quota for snow for the entire year! But all this snow means more reasons for me to cozy up with a bowl of this amazing soup. And after reading this recipe, I’m sure you’ll be doing the same!
What are tomatillos?
In Spanish, tomatillos means “little tomato” which is misleading because tomatillos aren’t actually tomatoes at all! They are their own unique species of fruit, native to Mexico. These little green orbs have existed for hundreds of years and are often used to make soups and salsas. They have a slightly acidic taste, but are bright and full of flavor.
To prepare the tomatillos, start by removing the husks. The tomatillos will be sticky, so make sure to rinse them to remove the sticky film and any dirt or grime. After that, you’re ready to cook them.
How to make tomatillo soup
This soup requires a bit of multi-tasking, but everything comes together quickly for a delicious and satisfying meal.
- First, season chicken breast and sear in a heavy bottom cast iron pan until golden brown. Remove and set aside. The goal is just to get a good sear on the chicken, not to cook it through.
- Next, place tomatillos and de-stemmed poblanos on a baking sheet lined with parchment paper. Broil until they become blistered and start to release their juices.
- Add the tomatillos, poblanos, fresh cilantro and broth to a high powered blend and blend to your desired consistency. I like a thicker soup but feel free to blend until the mixture is completely smooth.
- Add the pureed tomatillos back to the pot along with the chicken, then cover and simmer for 20 minutes. This will allow the chicken the fully cook and for the flavors to marinate.
- Meanwhile, cut corn tortillas into strips and pan fry until golden brown. Move to a paper towel-lined plate to remove any excess oil. Sprinkle with salt while the strips are still warm.
- After 20 minutes, shred the chicken then taste the soup and adjust the seasonings. Serve with sliced avocado, fresh cilantro, cream, and tortilla strips.
Looking for more delicious recipes? Try:
Jackfruit Al Pastor Tacos with Cilantro Lime Crema
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Roasted Tomatillo and Poblano Soup
Equipment
- blender
Ingredients
- 2 lbs boneless skinless chicken breast
- spice mix (cayenne, paprika, cumin, salt and pepper)
- 2 tbsp canola oil
- 1.5 lbs tomatillos
- 2 large poblano peppers
- 4 cups chicken stock
- 2 cloves garlic
- 1/2 cup fresh cilantro
- salt and pepper, to taste
Toppings
- 1/4 cup canola oil
- 2 large corn tortillas
- sliced avocado
- fresh cilantro
- full fat coconut milk or cream of choice
Instructions
- Season chicken breast liberally with spice mix. In a heavy bottom cast iron pot, heat canola oil on medium heat until shimmering. Sear chicken breast for 3-4 minutes per side, until golden brown. The goal is just to get a good sear on the chicken, not to cook it through.
- Place rack at the highest level in oven. Turn broiler to high. Remove husk from tomatillos and stems from poblanos. Rinse and pat dry, then place on a baking sheet lined with parchment paper. Broil on high for 5 minutes per side, until tomatillos and poblanos become blistered and start to release their juices.
- Once cooled, add tomatillos and poblanos to a high powered blender, along with fresh cilantro, garlic and chicken broth. Blend to desired consistency.
- Pour pureed mixture back into the cast iron pot. Bring to a boil, then add chicken breasts, cover and reduce to a simmer. Cook for 20 minutes. Remove chicken breasts and shred, then return to the pot. Taste and adjust seasonings.
- While the soup is simmering, add 1/4 cup canola oil to a frying pan over medium heat. Cut corn tortillas into 1 inch thick strips. Once the oil is hot, fry strips in batches for 15-20 seconds per side. Transfers to a paper towel-lined plate to remove any excess oil. Sprinkle with salt while the strips are still warm.
- To plate, even distribute soup into bowls. Top with sliced avocado, fresh cilantro, cream, and tortilla strips.
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