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Chicken Tomatillo Soup

Chicken Tomatillo Soup

The ultimate comfort food, Chicken Tomatillo Soup is a creamy, easy weeknight dinner that will warm your heart. Packed with fresh tomatillos and tender chicken, it's a bowl of happiness that you won't want to miss!
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Servings: 4 servings
Course: Dinner, Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Ro-Tel Diced Tomatoes and Green Chiles 10 oz. can
  • 6 medium-sized Tomatillos chopped to make about 2 cups
  • 1 medium Onion finely chopped
  • 8 cups Chicken Stock
  • 1 can Diced Green Chiles 4 oz. can
  • 1 tsp Mexican Oregano
  • 1/2 tsp Ground Cumin
  • 1 tsp Salt (or a little less, to taste)
  • 1 to taste Fresh-ground Pepper
  • 4 cups Diced Cooked Chicken Breast
  • 1 pkg Frozen Cauliflower Rice (10 - 12 oz.)
  • 1 cup Chopped Fresh Cilantro (more or less to taste)
  • 1 T Fresh-squeezed Lime Juice (or more, add one tablespoon and taste to see if you want more)
  • 2 diced Avocados (optional but highly recommended)
  • to taste Fresh Lime Pieces (for squeezing into the soup at the table, optional)

Equipment

  • Saucepan
  • Chef's Knife
  • Cutting Board
  • Large Pot
  • Instant Pot

Method
 

  1. Dump Ro-Tel Tomatoes into a colander placed in the sink and let them drain while you chop tomatillos and onion.
  2. Remove husks from tomatillos, wash if needed, cut off end where the stem was, then chop up tomatillos into small pieces.
  3. Chop onion into small pieces.
  4. Put drained tomatoes, chopped tomatillos, and onion, chicken stock, diced green chiles, Mexican Oregano, ground cumin, salt, and fresh-ground pepper into the Instant Pot.
  5. Lock Lid, set Instant Pot to MANUAL, LOW PRESSURE, 20 MINUTES.
  6. While Instant Pot comes to pressure and cooks 20 minutes, chop up enough cooked chicken breast to make 4 cups cooked chicken.
  7. Break apart the cauliflower rice in a package of frozen cauliflower rice and let it start to thaw.
  8. When pressure cooking time is up, use QUICK RELEASE METHOD to release the pressure.
  9. Add cooked chicken and cauliflower rice to the Instant Pot. Set to SAUTE, MEDIUM HEAT, and simmer uncovered, or until soup has cooked down some and flavors are combined.
  10. Add chopped cilantro and lime juice and simmer 2-3 minutes more.
  11. Serve Chicken Tomatillo Soup hot, with more lime and chopped avocado to add at the table if desired.

Notes

  • Tip 1: Leftover Chicken Tomatillo Soup can be stored in airtight containers in the fridge for up to three days.
  • Tip 2: You can freeze the soup for up to three months; just leave out the avocado if freezing.
  • Tip 3: This soup pairs wonderfully with warm tortillas or crusty bread for dunking.
  • Tip 4: Adjust the spice level by using mild or spicy Ro-Tel Tomatoes.
  • Tip 5: Always add fresh toppings like cilantro and lime right before serving.