This fresh, brightly flavored tomatillo soup is one of my go-to quick meals. Ready in about 30 minutes, it has a lively tang from tomatillos and pairs beautifully with shredded chicken or turkey and creamy pinto beans. Simple, nourishing, and naturally gluten-free, it’s the perfect soup when you want something healthy, satisfying, and full of big Mexican-style flavor.
I speed up this tomatillo soup (often called salsa verde soup) by using a good tomatillo salsa verde: it delivers bold flavor with very little effort. I usually use a homemade jarred-style salsa verde that I keep in the freezer, but a bright, tangy store-bought version will work as well. After a quick sauté of onion, celery, mild green chili, jalapeño, and garlic, stir in the salsa, broth, beans, and cooked chicken or turkey and let the soup simmer briefly so the flavors meld. The result is fresh, vibrant, and satisfying.
Why You’ll Enjoy This Easy Tomatillo Soup
- Fast: On the table in roughly 30 minutes—perfect for weeknights.
- Nourishing: Comforting and cozy without feeling heavy.
- Bright Mexican Flavor: Tomatillo salsa verde with warm spices creates lively, layered taste.
- Flexible: Works with chicken or leftover turkey, homemade or jarred salsa verde, and easy pantry swaps.
- Versatile Cooking: Make it on the stovetop or in a slow cooker/Instant Pot slow-cook mode.
Ingredients You’ll Need
Tomatillo Soup (key ingredients)
- Tomatillo salsa verde: The star—choose a green, tomatillo-based sauce with a clean label. Smoother sauces melt into the broth; chunkier ones add more body.
- Shredded chicken or turkey: Great use for leftovers or rotisserie chicken.
- Broth: Low-sodium chicken or turkey broth lets you control seasoning; homemade if possible.
- Olive oil: For sautéing aromatics.
- Onion and celery: Finely chopped so they soften quickly and blend into the soup.
- Anaheim (or poblano) chili: Mild green chile for flavor without too much heat.
- Jalapeño: Seeded and finely chopped for a bit of kick—adjust to taste.
- Garlic: Freshly chopped cloves for aroma and warmth.
- Spices: Ground cumin, ground coriander, and a bit of ancho chili powder for depth.
- Pinto beans: Rinsed and drained—add creaminess and protein.
Optional Toppings
- Avocado, chopped cilantro (or parsley), lime wedges, crushed tortilla chips, grated Jack or Mexican blend cheese, or a spoonful of Greek yogurt.
Chef’s Tip — Tomatillo salsa, salsa verde, or sauce?
Tomatillo products are labeled in different ways: salsa verde, tomatillo salsa, tomatillo sauce, or green enchilada sauce. For this soup, pick a green, tomatillo-based product with tomatillos listed first, along with onion, chilies, garlic, and salt. Avoid sauces that are mostly water, starches, or vague “natural flavors.” Choose the texture you enjoy in soup: smoother for a silky broth, chunkier for more body.
Substitutions and Variations
- Ground poultry: Brown ground chicken or turkey in a little olive oil before adding aromatics if you don’t have shredded meat.
- Swap the beans: Black beans, red kidney beans, or cannellini beans all work and change the texture slightly.
- Make it vegetarian: Use vegetable broth, add extra beans and diced zucchini or squash to make it more filling.
- Adjust the heat: Keep jalapeño seeds or add a serrano for more heat; omit jalapeño or use all mild chiles for a milder soup.
- Add corn: A cup of frozen or canned corn adds sweetness, color, and texture.
How to Make Tomatillo Soup (Stovetop)
- Slice the chilies in half, remove ribs and seeds if desired, and chop finely.
- In a large soup pot or Dutch oven over medium-low heat, sauté the onion, celery, and chilies in olive oil until soft, about 3–5 minutes.
- Stir in garlic and cook 1 minute. Add cumin, coriander, and ancho chili powder and cook another 2–3 minutes until the spices are fragrant.
- Stir in the tomatillo sauce (salsa verde).
- Add the rinsed pinto beans and shredded chicken or turkey and stir to combine.
- Add the broth, bring to a gentle simmer, and heat until hot, about 15–20 minutes. Taste and adjust seasoning with salt, pepper, or a squeeze of lime.
Slow Cooker Instructions (Instant Pot Slow Cook or Traditional)
Note: If using Instant Pot Slow Cook mode, a glass lid can help prevent excess moisture build-up; the pressure lid can trap moisture and slow cooking.
- Sauté the aromatics: Use the Sauté function on an Instant Pot or a skillet on the stove to soften onion, celery, chiles, garlic, and spices in olive oil.
- Switch to slow cook: If you sautéed in the Instant Pot, switch to Slow Cook mode. If you used a skillet, transfer the aromatics to the slow cooker.
- Add remaining ingredients: Stir in the tomatillo sauce, broth, pinto beans, and seasoning.
- Slow cook: Cook on low for 4–6 hours or on high for 2–3 hours until flavors are melded and vegetables are tender.
- Add the meat near the end: Stir in shredded chicken or turkey during the last 20–30 minutes to warm through without drying out.
- Finish and adjust: Taste and add salt, pepper, or lime juice to brighten the flavors before serving. Garnish as desired.
How to Serve Tomatillo Soup
This soup benefits from fresh toppings. Try one or a combination:
- Chopped cilantro — brightens the bowl.
- Flat-leaf parsley — a good alternative to cilantro.
- Diced avocado — creamy contrast to the tangy broth.
- Grated Jack or Mexican blend cheese — a touch of richness.
- Tortilla chips or strips — add crunch and a taco-soup vibe.
- Lime wedges — a squeeze at the table wakes up the flavors.
Serve with a simple green salad for a complete meal. The soup reheats well, so it’s great for make-ahead lunches and dinners.
Leftovers
Store refrigerated for up to 3 days or freeze for longer storage. Cool completely, portion into airtight containers, and reheat gently on the stove, adding a splash of broth if needed. Add fresh lime juice after reheating for brightness.
Recipe FAQs
How spicy is tomatillo soup?
Mild to medium, depending on your salsa verde and chiles. Anaheim, poblano, or long green chiles are mild; jalapeño adds some heat. Remove seeds and ribs from jalapeño for milder flavor. For more heat, add another jalapeño or a serrano.
Does tomatillo soup freeze well?
Yes. Cool completely, portion into airtight containers, and freeze for 2–3 months. Reheat on the stove and add fresh lime juice to brighten flavor.
Can I thicken the soup?
Yes. For a stew-like texture, add another can of beans or more shredded meat. To thicken the broth, whisk equal parts cornstarch and water (start with about 2 tablespoons each) and stir into simmering soup until slightly thickened. Mashing a small portion of beans into the pot also creates a creamier body without extra ingredients.
How do I make the soup less acidic?
If the soup tastes too sharp, simmer it a bit longer to mellow the acidity. A small touch of sweetness (honey or sugar) or added richness—extra beans, shredded meat, diced avocado, or grated cheese—will help balance brightness.
More Great Soup Recipes
For other comforting soups with bold flavors, try recipes such as Italian ribollita, navy bean soup with ham, beef and vegetable barley soup, or Mexican chicken tortilla soup. These options are excellent when you want variety and robust, satisfying bowls of soup.
Please Leave a Comment!
If you make this tomatillo soup, please leave a comment and a star rating. Feedback helps other cooks and is always appreciated. Thanks for trying the recipe!
Recipe
Tomatillo Soup with Chicken (or Turkey)
Author: Sally Cameron
Summary: Hearty tomatillo soup with Mexican flavors, easy to make with leftover roast chicken or turkey and pantry staples. Makes about 2 ½ quarts; serves 4 generously.
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins
Yield: 4 servings (about 2 ½ qts) Calories: 344 kcal (per serving)
Equipment
- Large soup pot or 5–6 quart Dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 Anaheim chili, chopped fine (or a poblano)
- ½ jalapeño, seeded and finely chopped (adjust to taste)
- 3–4 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon ancho chili powder
- 3–4 cups tomatillo salsa verde
- 2–3 cups low-sodium chicken or turkey broth
- 12–16 ounces shredded roast chicken or turkey (about 2–3 cups)
- 2 (15-ounce) cans pinto beans, rinsed and drained
- ½ cup corn kernels (optional)
- ¾ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper
Optional Garnishes
- 1–2 tablespoons chopped cilantro or flat-leaf parsley
- 4 ounces grated Jack or Mexican blend cheese
- ½ avocado, quartered and diced
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the onion, celery, Anaheim chili, and jalapeño. Cook, stirring, until softened, about 3–5 minutes.
- Add the garlic and cook 1 minute. Stir in the cumin, coriander, and ancho chili powder and cook another 2–3 minutes so the spices bloom and become fragrant.
- Turn the heat to medium and add the tomatillo salsa verde, broth, shredded chicken or turkey, and beans. Stir to combine.
- Heat the soup until hot and gently simmer for about 15–20 minutes to let flavors meld. If using corn, add it during the last few minutes of cooking. Taste and adjust seasoning with salt, pepper, or lime juice.
- Serve with desired garnishes such as cilantro, avocado, cheese, tortilla chips, and lime wedges.
Notes
- Ground chicken or turkey can be browned first for another meat option.
- Black beans or cannellini are good bean substitutes.
- To make vegetarian, use vegetable broth and add extra beans and vegetables (zucchini, squash).
- For thicker broth, mash a portion of the beans or use a cornstarch slurry (equal parts cornstarch and water).
- Be sure the salsa verde you choose lists tomatillos as the first ingredient for the best flavor.
Nutrition (per serving)
Calories: 344 kcal; Carbohydrates: 20 g; Protein: 26 g; Fat: 17 g; Saturated Fat: 3 g; Sodium: varies with broth and salsa; Fiber: 2 g. (Values are approximate and do not include optional garnishes.)