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+ servings
Roasted Tomatillo Tortilla Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

A vibrant green tortilla soup recipe made with smoky roasted tomatillos, hot peppers, and a rich chicken stock.

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
  • 6 cloves garlic
  • 1 quart tomatillos, husks removed, rinsed well
  • 1 yellow onion. trimmed, peeled, and quartered
  • 2 Cubanelle or Anaheim peppers
  • 2 poblano peppers
  • 1 jalapeño pepper
  • 1 serrano pepper
  • 4 cups chicken stock and 1 pound roasted chicken legs (recipe for both below)
  • sea salt
  • 6 corn tortillas, cut into thin strips
  • neutral heat-tolerant oil for frying tortillas
  • 1 avocado, sliced
  • 1/4 cup crema (Mexican sour cream)
  • 2 tablespoons minced fresh cilantro
  • 1/4 cup crumbled cotija cheese (optional)
  1. Set broiler to high.
  2. Trim woody base from garlic cloves, then lightly smash with the side of a knife. Leave papery skin intact. Arrange garlic, tomatillos, onion, and peppers on a rimmed baking sheet. Set under the broiler. Check every few minutes. Use tongs to set any tomatillos that have burst in a bowl, turn the peppers, and grab any garlic that's starting to blacken. Continue until all the vegetables have roasted nicely, 10 - 15 minutes total.
  3. Set pan aside to cool. Under cold running water, remove the skin, stems, and seeds from the peppers.
  4. Place all of the roasted vegetables in the pitcher of a blender (you may need to do this in two batches), add 2 cups chicken stock, and pulse until mixture is well blended, but still has a bit of texture. (Use caution if mixture is hot.)
  5. Pour into a sturdy pot and set over medium-low heat. Add 2 cups remaining chicken stock, stir, and then add sea salt to taste. Pull chicken meat from reserved roasted drumsticks, set in a small dish, and warm in the oven.
  6. Meanwhile, set out a deep-frying pan and pour in neutral oil to 1-inch depth. Set over medium/medium-high heat. Fry tortilla strips until golden and crisp, about 3 minutes. Set cooked strips on a stack of paper towels and sprinkle with sea salt. (You can also skip the frying and use high-quality tortilla chips instead—but be mindful that store-bought chips can be very salty.)
  7. Ladle soup into bowls, garnish with tortilla strips (or chips), chicken, avocado slices, a drizzle of crema, cilantro, and cotija. Serve soup with a lime wedge.