A slightly spicy roasted tomatillo soup recipe made with charred tomatillos, black beans, pinto beans, chicken and the tangy flavors of lime and cilantro. This recipe can be made vegan and comes together in one pot!
Roasted tomatillo soup also known as “Rob’s roasted tomatillo soup” has been a staple for us over the past few weeks because it’s easy to make, flavorful and packed with just enough heat to warm you up on a cold, winter night!
Made from charred tomatillos and packed protein and fiber, it’s a feel-good meal that tastes even better the next day for lunch!
If you love Mexican food, this roasted tomatillo soup is for you! It is naturally gluten free, and dairy free and can be made vegan with just plant-based ingredients.
If you follow me on Instagram, then you know I’m all about seasonal recipes that make you feel good and don’t skimp on flavors. Soup is definitely in season in the winter and makes for such a well-rounded and cozy meal. I know once you try this soup recipe it will be on your list to make again and again!
ingredients for roasted tomatillo soup
Here’s everything you’ll need to make this delicious soup!
- chicken breast – make this soup vegetarian/plant-based by omitting the chicken
- poblano peppers
- jalapeno peppers
- vegetable stock
- white onion
- fresh garlic
- black beans
- pinto beans
- canned corn (optional)
- fresh cilantro
- salt and pepper
- avocado, radish, tortilla chips and more cilantro for garnish
equipment / utensils
- cast iron pan (for charring the tomatillos)
- food processor
- soup pot
making this soup vegan & vegetarian
Omit the chicken when cooking to make this roasted tomatillo soup vegan, vegetarian, and plant based. What’s awesome is that even without the chicken this soup is packed with plant-based protein (and fiber) thanks to the black beans and pinto beans.
And if you want to up the plant power even more you could add in a cup of quinoa (plus about 1 1/2 cups more of vegetable broth) to the soup while it’s cooking.
Roasted Tomatillo Soup
- 12 to matillos
- 2 poblano peppers
- 2 jalapeno peppers add one less if you prefer less spice, and one more if you want the soup to be spicer
- 1 bunch cilantro
- 2 tbsp. olive oil
- 1/2 medium white onion chopped
- 4 cloves of garlic minced
- 4 cups low-sodium vegetable stock
- 1 can black beans rinsed & drained
- 1 can pinto beans
- 1 can corn optional
- juice of 2 limes
- 2 chicken breasts
- 1/2 tsp. salt
- 1/4 tsp. pepper
- sliced avocado + fresh radish slices shredded cheese & extra cilantro for garnish
- Remove the outer skin of the tomatillos and wash under water. Using a cast iron pan, blacken tomatillos + poblanos. Scrape the char off of the poblano peppers and loosely chop.
- Add the tomatillos, poblanos, and jalapenos to a food processor along with all of the cilantro. Pulse until it resembles a salsa like consistency.
- Add olive oil to a large pot. Add the onion first sautéing until fragrant and translucent. Add the garlic and continue to sauté until fragrant and slightly golden brown, careful not to burn.
- Pour the tomatillo mixture into the pot along with the vegetable broth.
- Stir together and add beans and corn. Stir together and add in the chicken breast.
- Turn the heat to high, cover and bring to a high boil. Once boiling, turn down to low heat and let it simmer. Chicken should have an internal temperature of 165 degrees F and be fully cooked throughout.
- Use tongs to remove the chicken from the soup and shred using two forks.
- Add the chicken it back to the soup and squeeze the juice of both limes directly into the soup. Stir together and add the salt and pepper.
- Portion and garnish the top with fresh cilantro, sliced avocado, shredded cheese, fresh radish slices and more lime. Enjoy!
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