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Chicken Tomatillo Soup

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Try Coastal Soup’s recipe for Chicken Tomatillo Soup from Chef Ben Goodnick. This easy six-step soup recipe will warm you up on a chilly day!

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Chicken Tomatillo Soup

A hearty soup recipe with a kick

Yield: 4


3 quarts chicken stock
1 large russet potato, peeled and chopped into 1/2 inch pieces
1 cup shredded cooked chicken
4 tomatillos, husked, rinsed and cut into quarters
1 jalapeño chile, halved and seeded
1/2 small yellow onion peeled and chopped
1/2 bunch cilantro
Salt to taste
Tortilla chips, diced onion, diced avocado and more cilantro for serving


1. Bring the chicken stock to a simmer, uncovered
2. Add potato and cook until tender, about 10 - 12 minutes
3. Add chicken and warm over medium for about 5 - 7 minutes
4. Place tomatillos, jalapeño, onion, and cilantro in a blender, blend until smooth.
5. Stir puréed tomatillo mixture into warm soup, add salt to taste
6. Serve garnished with diced avocado, diced onion, tortilla strips and chopped cilantro

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