This is the archived version of an old soup that has been updated and replaced on the blog. I am saving this version here for anyone who might have been a fan! See Instant Pot Low-Carb Chicken Tomatillo Soup if you’d like to check out the updated version.
(about 8 servings, recipe created by Kalyn)
8 cups homemade chicken stock (or use canned chicken broth)
1 can diced tomatoes (I prefer Muir Glen fire-roasted tomatoes)
2 tsp. chile powder, or more to taste (I used ancho chile powder from Penzeys.)
1 onion, chopped in 1/2 inch pieces
1 tsp. dried oregano (preferably Mexican oregano)
2 T (or more) diced canned green chiles (I used Anaheim chiles, not jalapenos. Freeze the rest of the can for another time)
2 cups finely chopped tomatillos (about 8 tomatillos, remove husks, coarsely chop, then use food processor to finely chop tomatillos)
4 cups cooked chicken, diced in 1 inch pieces
2 cans pinto beans, not drained
1/2 – 1 cup finely chopped fresh cilantro (optional)
In large soup pot, combine chicken stock, canned tomatoes with juice, chile powder, chopped onion, oregano, green chiles, and finely chopped tomatillos. Simmer about 30 minutes, until onions and tomatillos are cooked and soup flavors are blended.
Add diced chicken and pinto beans with juice and simmer about 45 minutes. Turn off heat and add 1/2 – 1 cup finely chopped cilantro, if using. Serve immediately. Garnish with more chopped cilantro if desired.
(If you’re a South Beach dieter, you may be surprised to see a recipe with beans for phase one, but actually beans are considered a “good carb” on South Beach and they’re allowed for phase one, especially a dish like this where it’s not all beans.)
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