Tomatillo Chicken Soup with Corn and Avocado
A vibrant, herbaceous soup featuring tender chicken, fresh tomatillos, and sweet corn, finished with creamy avocado and lime. This mexican-inspired soups ready in about 50 minutes pairs olive oil, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 2 tbsp olive oil
- 1 large onion
- 3 cloves garlic
- 1 jalapeño
- 4 cups chicken broth
- 2 cups tomatillo puree
- 1 cup corn kernels
- 1.5 lbs chicken breasts
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 avocado
- 2 tbsp cilantro
- 1 lime
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion (diced) and cook for 5 minutes until softened and translucent, stirring occasionally.
- Step 2: Add 3 cloves garlic (minced) and 1 jalapeño (seeded and finely diced) and cook for 1 minute until fragrant.
- Step 3: Stir in 4 cups chicken broth, 2 cups tomatillo puree, 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 10 minutes.
- Step 4: Add 1.5 lbs chicken breasts (cut into 1-inch cubes) and 1 cup corn kernels. Simmer for 12-15 minutes until chicken is cooked through (internal temperature 165°F).
- Step 5: Remove from heat. Stir in 1 avocado (diced) and 2 tbsp chopped cilantro. Let sit for 5 minutes to allow flavors to meld.
- Step 6: Serve hot, garnished with extra cilantro and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomatillo Chicken Soup with Corn and Avocado take to make?
Total time is about 50 minutes (25 min prep + 25 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 Tomatillo Chicken Soup with Corn and Avocado?
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 olive oil from drying out.
Can I substitute ingredients in Tomatillo Chicken Soup with Corn and Avocado?
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 Tomatillo Chicken Soup with Corn and Avocado 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 Tomatillo Chicken Soup with Corn and Avocado?
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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
