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Roasted Tomatillo Soup

Maggie Michalczyk, RDN
A slightly spicy roasted tomatillo tortilla 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!
Prep Time 10 mins
Servings 6 -8 servings


  • 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! 


You will have leftovers of this soup! Store in the fridge for up to 4 days and longer in the freezer. It gets even tastier over time! 
Keyword roasted tomatillo soup