Chicken Lime Soup with Tomatillo and Epazote

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, herbaceous soup featuring tender chicken and a tangy tomatillo base, enhanced with traditional epazote. This mexican-inspired soups ready in about 70 minutes pairs Chicken thighs, Tomatillos, White onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Chop 1 medium white onion and mince 3 garlic cloves. Place 1.5 lbs chicken thighs, chopped onion, minced garlic, 4 cups chicken broth, and 1 tsp salt in a large pot. Bring to a gentle simmer over medium heat, cover, and cook for 40 minutes.
  2. Step 2: Remove chicken and let cool. Strain the broth into a bowl, discarding solids, and reserve.
  3. Step 3: Add 8 husked and rinsed tomatillos, 1/4 cup sour orange juice, 1/4 cup chopped epazote, and 1/2 tsp black pepper to the pot. Simmer uncovered for 15 minutes until tomatillos soften.
  4. Step 4: Shred the cooled chicken and return to the pot. Stir in the reserved broth and 1/4 cup chopped cilantro. Simmer 10 minutes to meld flavors, adjusting salt and pepper to taste.

Frequently asked questions

How long does Chicken Lime Soup with Tomatillo and Epazote take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Lime Soup with Tomatillo and Epazote?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Chicken Lime Soup with Tomatillo and Epazote?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Lime Soup with Tomatillo and Epazote for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Lime Soup with Tomatillo and Epazote?

Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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