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Closeup of Tomatillo Soup Recipe in a black bowl with tortilla chips, crema, and avocado on top
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4 from 2 votes

Gluten-Free Tomatillo Tortilla Soup Recipe

Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 658kcal
Author: Gluten Free & More

Ingredients

  • 1½ pounds tomatillos , husks and stems removed
  • 2 poblano peppers , stems cut off and seeds scraped out
  • 1 white or yellow onion , peeled and cut into quarters
  • 4 cloves garlic , smashed and peeled
  • 2 tablespoons olive oil
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 4 cups gluten free chicken broth
  • 1 tablespoon agave or honey
  • 1 small rotisserie chicken , skin and bones removed, shredded (about 3 cups)
  • ½ cup sour cream
  • 1 lime , zest grated and juiced
  • 2 cups Xochitl corn tortilla chips
  • 1 avocado , sliced
  • ¼ cup fresh cilantro
  • 2 ounces cotija cheese , crumbled
  • Lime wedges , for serving
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat. If the tomatillos are big, cut in halves or quarters. Place the tomatillos, peppers, onion, and garlic on the baking sheet. Drizzle with oil and season lightly with salt and pepper. Toss to coat. Roast for 20-30 minutes or until the tomatillos are fork tender, stirring once.
  • Peel off any skin that is blistered from the poblano peppers. Place the peppers, tomatillos, onion, and garlic in a food processor or blender along with any juices that have accumulated and pulse a few times to just break them up a bit. Add 2 cups chicken broth and pulse a few more times until the mixture is blended but still has texture. Pour into a large pot.
  • Add the agave, chicken, and remaining 2 cups chicken broth to the soup and heat over medium heat for 5-7 minutes or until heated through. Keep warm.
  • Stir the lime zest and juice into the sour cream.
  • Ladle the soup into bowls, divide the corn chips among the bowls, drizzle with the sour cream, the top the soup with avocado slices and cheese crumbles. Serve with lime wedges.

Nutrition

Calories: 658kcal | Carbohydrates: 45g | Protein: 54g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1408mg | Potassium: 1302mg | Fiber: 8g | Sugar: 11g | Vitamin A: 568IU | Vitamin C: 65mg | Calcium: 194mg | Iron: 3mg