One of my favorite Dallas Mexican restaurants, Mesero, makes a memorable “Pollo y Tomatillo” — Chicken Tomatillo Soup. The ingredient list is deceptively simple, but roasting the tomatillos and poblano pepper brings a deep, bright flavor that transforms the broth. I also love the contrast provided by a handful of fresh, finely shredded cabbage on top: it adds a refreshing crunch that balances the warm, tangy soup.
This is my homemade take on that Chicken Tomatillo Soup. It’s straightforward to prepare, uses accessible ingredients, and yields a flavorful, satisfying bowl. If you’ve never cooked with tomatillos before, don’t worry — they have a mild, slightly tart tomato-like flavor and are easy to roast, puree, and add to soups, stews, and sauces. Below you’ll find the full recipe plus helpful tips for roasting, blending, and serving so you get the best possible result.
Find more soups and stews here. For another simple, hearty chicken soup, try the Classic Chicken Stew.
- 1 pound tomatillos (about 7 medium tomatillos), husks removed and rinsed
- 1 large poblano pepper
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded rotisserie or cooked chicken
- 1/4 teaspoon ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup finely shredded cabbage (red or green), for serving
- 1 avocado, cubed, for serving
- 1/4 cup cilantro leaves, for serving
- 1 lime, cut into wedges, for serving
- Preheat your oven to 375°F (190°C).
- Remove the husks from the tomatillos and rinse them to remove any sticky residue. Place the tomatillos and poblano pepper on a baking sheet and roast for about 30 minutes, turning once so they brown evenly. Roasting deepens the flavor and softens the tomatillos for blending.
- Take the tray out of the oven and allow the vegetables to cool until you can handle them safely.
- While they cool, heat a medium pot or Dutch oven over medium-high heat. Add the olive oil, then sauté the diced onion and minced garlic until soft and translucent, about 4–6 minutes. Stir occasionally to avoid browning too much.
- Peel off as much of the poblano skin as you can and remove the seeds and stem. Dice the poblano and add it to the pot with the onions; cook for another minute to combine flavors.
- Add the chicken broth, dried oregano, and ground cumin. Bring the mixture to a gentle boil, then reduce the heat so it simmers.
- Stir in the shredded chicken and let the soup simmer gently while you finish the tomatillos.
- Place the roasted tomatillos in a blender or food processor and puree until smooth. If you prefer a chunkier texture, pulse to your desired consistency. Carefully add the tomatillo puree to the pot and stir to combine.
- Taste the soup and season with salt and pepper as needed. Let it simmer a few more minutes so the flavors meld. If the soup seems too tart, a small pinch of sugar can balance the acidity, but start conservatively.
- Ladle the soup into bowls and garnish generously with cubed avocado, shredded cabbage, and cilantro leaves. Serve with lime wedges so each person can add brightness to their bowl.
- Enjoy your Chicken and Tomatillo Soup warm. Leftovers keep well refrigerated for 3–4 days and can be reheated gently on the stovetop.