Chicken Tomatillo Soup
Bright, tangy, and comforting, this Chicken Tomatillo Soup is the kind of bowl that hits every note: a light, brothy base, a fresh green punch from tomatillos and cilantro, tender shredded chicken, and creamy avocado at the end. It’s weeknight-friendly, freezer-friendly, and comes together mostly on the stovetop. I love this version because it blends canned tomatoes and chiles for ease, uses frozen cauliflower rice to stretch the soup without getting mushy, and finishes with a lively squeeze of lime that wakes everything up.
Why you’ll love this soup
- Quick to assemble: most of the work is chopping and simmering; the canned tomatoes and chiles speed things up.
- Fresh flavor: tomatillos and cilantro give a bright, slightly tart profile that’s different from your average chicken soup.
- Flexible: use leftover cooked chicken or rotisserie chicken to save time, and the recipe is forgiving if you want to add more veggies.
- Satisfying texture: cauliflower rice holds its shape and gives body without weighing the broth down.
Ingredients
- 1 10 oz. can Ro-Tel Diced Tomatoes and Green Chiles (or similar canned tomatoes)
- 6 medium-sized tomatillos, chopped to make about 2 cups finely chopped tomatillos
- 1 medium onion, finely chopped
- 8 cups chicken stock
- one 4 oz. can diced green chiles (Anaheim chiles, not Jalapenos!)
- 1 tsp. Mexican oregano
- 1/2 tsp. ground cumin
- 1 tsp. salt (or a little less, to taste)
- fresh-ground pepper to taste
- 4 cups diced cooked chicken breast
- 1 pkg. (10 – 12 oz.) frozen cauliflower rice
- 1 cup chopped fresh cilantro (more or less to taste)
- 1 T fresh-squeezed lime juice (or more, add one tablespoon and taste to see if you want more)
- 2 diced avocados, for serving (optional but highly recommended)
- Fresh lime pieces to squeeze into the soup at the table (optional)
Helpful notes before you start
Make sure your cooked chicken breast is diced into roughly 1/2-inch pieces so it warms quickly and mixes evenly through the soup. If your tomatillos have husks, remove them and rinse well—tomatillos are sticky when peeled, and a quick scrub under running water removes that tacky layer. The recipe calls for Anaheim diced green chiles (not jalapeños) for mild heat and authentic flavor; if you use a Ro-Tel variety that includes green chiles, it adds another layer of convenience and smokiness.
Step-by-step directions
Follow these steps in order to make the soup. Quantities and ingredient names match the ingredient list above.
- Prepare the tomatillos and onion. If you haven’t already, remove the husks from 6 medium-sized tomatillos and rinse them well. Finely chop the tomatillos until you have about 2 cups. Finely chop 1 medium onion. Set both aside.
- Combine aromatics and tomatillos in the pot. Place a large soup pot or Dutch oven over medium heat. Add the chopped onion and chopped tomatillos to the pot. Stir them together and cook, stirring occasionally, until the onion begins to soften and the tomatillos release their juices, about 4–6 minutes. If you want a little browning for deeper flavor, let them sit undisturbed for a minute or two between stirs.
- Add canned tomatoes and chiles. Pour in 1 10 oz. can Ro-Tel Diced Tomatoes and Green Chiles (or similar canned tomatoes) and one 4 oz. can diced green chiles (Anaheim chiles). Stir to combine so the canned juices mix with the softened onion and tomatillos.
- Pour in the chicken stock. Add 8 cups chicken stock to the pot. Stir to bring all the ingredients together, scraping any flavorful bits off the bottom of the pot.
- Season the broth. Sprinkle in 1 tsp. Mexican oregano, 1/2 tsp. ground cumin, 1 tsp. salt (or a little less, to taste), and a few grinds of fresh-ground pepper to taste. Stir well so the spices distribute evenly throughout the soup.
- Simmer to meld flavors. Increase the heat slightly to bring the soup to a gentle simmer. Once simmering, reduce the heat to low and allow the soup to simmer gently for about 10–12 minutes. This melds the tomatillo, onion, and canned tomato flavors into the stock.
- Add the cooked chicken. Add 4 cups diced cooked chicken breast to the simmering soup. Stir to incorporate the chicken into the broth and heat through, about 3–5 minutes. The goal is simply to warm the chicken so it’s hot and tender without overcooking it.
- Stir in the cauliflower rice. Pour in 1 pkg. (10 – 12 oz.) frozen cauliflower rice. Stir well to break up any clumps and distribute it evenly. Continue simmering for another 3–4 minutes, or until the cauliflower rice is heated through but still retains a slight bite.
- Finish with cilantro and lime. Turn off the heat and stir in 1 cup chopped fresh cilantro (more or less to taste) and 1 T fresh-squeezed lime juice. Taste the broth and adjust salt and pepper as needed; you can add a little more lime juice if you like it brighter.
- Serve and garnish. Ladle the soup into bowls and top each serving with diced avocado (2 diced avocados divided among bowls, optional but highly recommended). Offer fresh lime pieces at the table so everyone can squeeze extra lime into their bowl immediately before eating.
Troubleshooting & tips
- If your tomatillos are particularly tart, a pinch more salt or a touch of honey balances the acidity; add sparingly, taste, and adjust.
- Want more heat? Add a pinch of crushed red pepper or a few thin slices of jalapeño to individual bowls. The base recipe intentionally uses mild Anaheim chiles for broad appeal.
- For a silkier broth, use an immersion blender to purée 1 to 2 cups of the soup before adding the chicken and cauliflower rice. This creates a thicker body while keeping plenty of chunky texture.
- Make it vegetarian: substitute vegetable stock and use firm tofu or chickpeas for protein; keep all other ingredients the same.
- Leftovers store well in the fridge for 3–4 days. Reheat gently on the stovetop so the cauliflower rice doesn’t break down.
Make-ahead and freezing
To make this soup ahead, cook it through the step where you stir in the chicken and cauliflower rice, cool to room temperature, then refrigerate for up to 48 hours. When reheating, bring it up to a gentle simmer on the stove until heated through. Freezing is possible, but note that the cauliflower rice can change texture after thawing. If you plan to freeze, cool the soup completely and transfer to airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop. You may want to add a splash of fresh stock or water if the broth has reduced during storage.
Serving suggestions
- Serve with warm corn tortillas or tortilla chips for crunch.
- Top with extra chopped cilantro, a dollop of plain yogurt or sour cream for creaminess, or pickled red onions for contrast.
- A crisp green salad with a citrus vinaigrette pairs nicely to keep the meal light.
Flavor variations
- Smoky: add 1 tsp smoked paprika or swap a portion of the canned tomatoes for fire-roasted tomatoes.
- Herb-forward: double the cilantro for a brighter, herbaceous finish, or stir in a few chopped parsley leaves for a different green note.
- Heartier: add a can of drained black beans or corn to bulk the soup for guests or a bigger appetite.
Notes on ingredients
The 10 oz. can of Ro-Tel Diced Tomatoes and Green Chiles in this recipe contributes both acidity and a touch of mild heat. If you use a different brand, choose one labeled “Diced Tomatoes and Green Chiles” or plain diced tomatoes and include the separate 4 oz. can diced green chiles listed in the ingredient list. The 4 oz. can should be Anaheim chiles, which provide a mellow, slightly sweet flavor—avoid jalapeños if you want to match the intended heat level.
The quantity of 1 cup chopped fresh cilantro brightens the bowl at the end; add more or less to suit your taste. Fresh lime juice is used sparingly—1 tablespoon—to finish the soup, and more can be added at the table with lime wedges.
The final bowl
As you bring a spoonful of this Chicken Tomatillo Soup to your lips, you’ll notice the savory chicken, the tang from the tomatillos, the subtle smokiness from the green chiles and canned tomatoes, and the creamy avocado that cools and balances the bright broth. It’s a soup that’s lively without being fussy, perfect for a simple weeknight dinner or a comforting weekend lunch. Pair it with warm tortillas and a squeeze of lime, and you’ve got a satisfying meal in one bowl.
Enjoy this recipe as written, or use it as a template to experiment—add more veggies, a different herb, or a sprinkle of cheese for richness. Either way, the fresh tomatillo base keeps this soup feeling light and fresh while still delivering cozy, homey comfort.
Chicken Tomatillo Soup
Ingredients
Equipment
Method
- Place the Ro-Tel can in a colander to drain while you prepare the vegetables.
- Remove husks from the tomatillos, rinse if needed, trim the stem ends, and chop into small pieces to yield about 2 cups.
- Finely chop the onion.
- Add the drained tomatoes, chopped tomatillos, chopped onion, chicken stock, diced green chiles, Mexican oregano, ground cumin, salt, and fresh-ground pepper to the Instant Pot.
- Lock the lid and set the Instant Pot to Manual, low pressure (or use the Soup setting) for 20 minutes.
- While the pot comes to pressure and cooks, dice enough cooked chicken to measure 4 cups and break apart the frozen cauliflower rice so it can begin to thaw.
- When the 20-minute pressure cook finishes, perform a quick release of the pressure according to your cooker’s instructions.
- Stir in the diced cooked chicken and the thawed cauliflower rice. Set the Instant Pot to Sauté at medium heat and simmer uncovered for 15–20 minutes, or until the soup has reduced slightly and the flavors are combined. Reduce heat if it boils too vigorously.
- Chop the cilantro, dice the avocados, and cut lime wedges while the soup simmers.
- Add the chopped cilantro and 1 tablespoon fresh lime juice to the soup and simmer 2–3 minutes more.
- Serve the soup hot with diced avocado and additional lime wedges at the table, if desired.
Notes
- Use mild Ro-Tel for less heat if desired.
- Rotisserie chicken is a quick option for cooked chicken.
- Toss avocado with a little lime juice to slow browning.
- Adjust salt and lime to taste before serving.
