Chicken Tomatillo Soup

Lynn Socko


So good to warm your tummy.

★★★★★ 2 votes
1 Hr
30 Min
Stove Top


4 c
homemade chicken stock
2 c
chicken, shredded or chopped
6 slice
bacon, cooked and crumbled
ears of corn (off the cob)
2 c
fresh tomatillo salsa
1 tsp
lime juice
1/4 c
fresh cilantro
1 can(s)
12 oz fat free can evaporated milk (undiluted)
1/2 c
masa harina (corn flour)
4 oz
asadero or monterey jack cheese, grated
salt to taste
sour cream on top

How to Make Chicken Tomatillo Soup


  • 1Using a large soup pot add chicken stock and chopped or shredded chicken and bring to a simmer. (To prepare chicken stock from scratch: Homemade Chicken or Turkey Stock
  • 2Peel and wash tomatillos and cut in half. Cut jalapeno in half and remove seeds. Place both on a baking sheet with 1/2 of an onion cut in quarters. Roast under broiler for about 10 min. till slightly charred. Be careful not to burn.
  • 4If using room temp or cold stock, add milk straight to pot. If using hot stock, heat canned milk in small saucepan til good and warm, do not scorch, then add to pot.
  • 5Remove corn from cob and add to pot. Add crumbled bacon. Simmer till slightly thickened.
  • 6At this time taste to see if you need salt or pepper.
    Using 2 c. of hot soup, mix in 1/2 c. of corn flour and mix till lumps disolve. Pour mix into soup. Let simmer about 15 min. more. Add grated cheese and stir well.
    Allow to cool a few minutes before eating. Add sour cream when served.

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About Chicken Tomatillo Soup