Warm, comforting, and packed with fresh flavor, this roasted tomatillo chicken soup is perfect for cool evenings or whenever you’re craving a hearty homemade meal. Roasted vegetables create a rich, smoky base, while tender chicken and creamy white beans make every spoonful satisfying. Serve it with crunchy tortilla strips and a sprinkle of cheese for a restaurant-worthy meal right at home. Give it a try and let everyone know how you personalized it!

Ingredients (2–3 Servings)

• 1 large chicken breast (about 12 oz / 340 g)
• 4 cups chicken broth, divided
• 10 oz (280 g) tomatillos, husks removed and washed
• 1 poblano pepper
• 1 small jalapeño, seeded (optional)
• 3 garlic cloves
• 1/2 small white onion, divided
• 1 medium Roma tomato, diced
• 1 can (15 oz / 425 g) white beans, drained and rinsed
• 1 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 tsp chicken bouillon powder
• 1/2 tsp sugar
• Salt to taste
• 2 tbsp chopped fresh cilantro

For Serving

• Crushed tortilla chips
• Shredded Monterey Jack or mozzarella cheese
• Lime wedges
• Extra cilantro

Instructions

Place the chicken breast in a saucepan with 3 cups of chicken broth and a few slices of onion. Bring to a gentle boil, reduce the heat, and simmer for about 20 minutes or until fully cooked. Remove the chicken, let it cool slightly, then shred into bite-sized pieces. Reserve the cooking broth.

While the chicken cooks, roast the tomatillos, poblano pepper, jalapeño, garlic, and half of the onion on a baking sheet under a broiler or in a hot oven until lightly charred and softened. Allow them to cool for a few minutes.

Transfer the roasted vegetables to a blender. Add 1 cup of reserved chicken broth, cumin, oregano, chicken bouillon, sugar, and black pepper. Blend until smooth.

Heat the vegetable oil in a soup pot over medium heat. Add the remaining onion and cook until softened, about 3–4 minutes.

Stir in the diced tomato and cook for another 2 minutes.

Pour in the blended tomatillo mixture and the remaining chicken broth. Stir well and bring to a gentle simmer. Cook for about 10 minutes to allow the flavors to develop.

Add the shredded chicken and white beans. Simmer for another 8–10 minutes, stirring occasionally.

Taste and adjust with salt if needed. Stir in the fresh cilantro just before serving.

Ladle the soup into bowls and top with tortilla chips, shredded cheese, and a squeeze of fresh lime juice.

Notes & Tips

• Roasting the vegetables adds depth and a slightly smoky flavor that makes the soup extra special.
• For a creamier texture, blend 1/2 cup of the beans with the tomatillo mixture before adding it to the pot.
• Rotisserie chicken can be used as a shortcut when you’re short on time.
• If you enjoy spicy foods, leave the seeds in the jalapeño or add a second pepper.
• Leftovers taste even better the next day after the flavors have had time to meld together.