Chicken Tomatillo Soup

Loaded with beans, Hatch chiles and corn, this Mexican-inspired tomatillo soup with leftover chicken is a great choice for lunch on a cold winter day.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 437 Calories

Ingredients

• 1 tablespoon olive oil
• 1 (14.75 ounce) can cream-style corn
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (4 ounce) can Hatch chile peppers
• 1 pound fresh tomatillos, husked and chopped
• 1 pound cooked, shredded chicken breast
• 0.5 medium onion, chopped
• 0.5 teaspoon ground cumin
• 1.5 teaspoons taco seasoning mix
• 1.5 teaspoons chicken soup base (such as Better than Bouillon®)

Recipe Instructions

Step 1

Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.

Step 2

Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.

Step 3

Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.