Spring is coming and we are craving more fresh and spicy Mexican flavors, are you?  Alex Snodgrass has developed a perfect chicken tomatillo soup that will knock your socks off.  She’s incredible at incorporating big Texas flavors into her recipes while somehow keeping them super healthy and nutritious. Read her post below to make it and to find more delicious recipes from Alex, check her out at The Defined Dish.  Also, Alex was a guest on our podcast, listen here.


Chicken Tomatillo Soup (Whole30)



One of my favorite Dallas Mexican Restaurants, Mesero, has a fantastic “Pollo y Tomatillo” soup. It’s ingredient’s seemed rather simple, but with the addition of roasted tomatillos, the flavor is just fantastic.  I love that they add fresh, crispy cabbage on top for a little freshness and crunch.

Here is my homemade remake of the recipe.  It’s simple, easy to make and absolutely delicious!  If you’ve never cooked with Tomatillos before, don’t be intimidated.  They are very simple to cook with and can add so much flavor to your sauces and soups.  Give this one a try, you’ll just love it.


Chicken Tomatillo Soup
Rate this recipe
5 ratings

Yield: 2

Chicken Tomatillo Soup


  1. 6 medium sized tomatillos
  2. 1 poblano pepper
  3. 2 tbsp olive oil
  4. 1/2 yellow onion, diced fine
  5. 2 cloves garlic, minced
  6. 4 cups chicken broth
  7. 2 cups shredded rotisserie chicken
  8. 1/4 tsp ground cumin
  9. 1 tsp dried oregano
  10. kosher salt, to taste
  11. Finely shredded cabbage (red or green), for serving
  12. Sliced Avocado, for serving
  13. Cilantro, for serving
  14. lime wedges, for serving


  • Preheat oven to 375 degrees.
  • Remove husks and rinse the tomatillos. Place the tomatillos and the poblano pepper on a sheet pan. Roast in the oven for 30 minutes.
  • Remove from oven and let cool.
  • Meanwhile, heat a pot or dutch oven over medium-high heat. Add oil, onion, and garlic and saute until tender. About 5 minutes.
  • Peel as much of the skin off of the poblano as you can and discard along with the the seeds and stem. Dice up the poblano and add to the sauteing onions.
  • Pour in the broth, oregano, and cumin and bring to a boil. Once boiling, immediately reduce the heat to a simmer.
  • Add the shredded chicken to the pot and let simmer.
  • Meanwhile, place the tomatillos in a food processor and blend until smooth. Pour into the pot.
  • Taste and add salt and pepper, to taste.
  • Serve topped with avocado, shredded cabbage, and cilantro and a wedge of lime for squeezing.
  • Enjoy!