Slow-Simmered Chicken Soup with Tomatillo and Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, tangy soup featuring tender chicken, fresh tomatillo, and sweet corn simmered to perfection for a comforting bowl. This mexican-inspired soups (gluten-free) ready in about 60 minutes pairs bone-in chicken thighs, husked and chopped tomatillos, fresh or frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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: 45 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 lb bone-in chicken thighs in a large pot with 4 cups chicken broth, 1 diced onion, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat and cook for 25 minutes until chicken is tender.
  2. Step 2: Remove chicken, let cool, then shred and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
  3. Step 3: Return the strained broth to the pot and add 6 chopped tomatillos, 1 cup corn kernels, 1/2 tsp cumin, and 1 tsp oregano. Simmer uncovered for 15 minutes until tomatillos are soft.
  4. Step 4: Stir in the shredded chicken and cook for 5 minutes to heat through. Squeeze 1/2 lime over the soup before serving.
  5. Step 5: Serve hot with additional lime wedges for garnish.

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Frequently asked questions

How long does Slow-Simmered Chicken Soup with Tomatillo and Corn take to make?

Total time is about 60 minutes (15 min prep + 45 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 Slow-Simmered Chicken Soup with Tomatillo and Corn?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Chicken Soup with Tomatillo and Corn?

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 Slow-Simmered Chicken Soup with Tomatillo and Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Slow-Simmered Chicken Soup with Tomatillo and Corn gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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