Tomatillo-Chicken Soup with Jalapeño Kick
Bright, tangy soup infused with roasted tomatillos and shredded chicken, lifted by fresh jalapeño heat. This mexican-inspired soups ready in about 45 minutes pairs Chicken thighs, Tomatillos, Jalapeño for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 12 oz Chicken thighs
- 4 Tomatillos
- 1 Jalapeño
- 1/2 Onion
- 2 cloves Garlic
- 4 cups Chicken broth
- 1/4 cup Cilantro
- 1 tbsp Lime juice
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: In a pot, combine 12 oz chicken thighs, 1/2 diced onion, 2 minced garlic cloves, and 2 cups chicken broth; bring to a simmer and cook for 20 minutes until chicken is tender.
- Step 2: Remove chicken, shred with two forks, and set aside. Strain broth into a bowl, discarding solids.
- Step 3: Add 4 husked, chopped tomatillos and 1 seeded, minced jalapeño to the pot with remaining 2 cups broth; simmer for 10 minutes until tomatillos soften.
- Step 4: Blend the tomatillo mixture until smooth using an immersion blender.
- Step 5: Return blended soup to the pot, add shredded chicken, and heat for 5 minutes.
- Step 6: Stir in 1/4 cup cilantro, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper; simmer 2 minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomatillo-Chicken Soup with Jalapeño Kick take to make?
Total time is about 45 minutes (15 min prep + 30 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 Jalapeño Kick?
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 Tomatillo-Chicken Soup with Jalapeño Kick?
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 Jalapeño Kick 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 Jalapeño Kick?
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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
