25+ Easy and Flavorful Tomatillo Soup Recipes You Must Try

Tomatillos, with their vibrant green color and distinct tartness, make for the perfect base for a wide variety of soups.

Whether you’re craving a light, refreshing soup for a warm day or a hearty, comforting dish to warm you up on a chilly evening, tomatillos offer versatility and depth of flavor that can elevate any soup recipe.

Their natural tanginess blends beautifully with savory ingredients, spices, and fresh herbs, creating soups that are both unique and satisfying.

In this post, we’ve rounded up 25+ tomatillo soup recipes that range from light and zesty to rich and hearty.

Whether you prefer vegetarian, chicken, or even bacon-infused soups, there’s something for everyone in this collection.

Each recipe brings out the best in tomatillos, allowing you to enjoy their full potential in creative and delicious ways.

25+ Easy and Flavorful Tomatillo Soup Recipes You Must Try

Tomatillo soup is a fantastic dish to have in your recipe rotation, offering endless opportunities for creativity and flavor combinations.

The tangy freshness of tomatillos adds a unique twist to traditional soups, and with these 25+ recipes, you’ll never run out of ways to enjoy this vibrant ingredient.

From the simplicity of a roasted tomatillo soup to the richness of tomatillo and bacon combinations, these recipes can suit any taste preference and occasion.

So, whether you’re preparing a light lunch, a filling dinner, or a cozy soup for the family, these tomatillo soup recipes are guaranteed to impress.

Try them all, and explore the many ways tomatillos can transform your soups into flavorful masterpieces.

Tomatillo and Chicken Soup

This comforting and zesty soup brings together the bright, tangy flavor of tomatillos with tender chicken. A perfect meal for chilly evenings, it’s packed with nutrition and flavor. The broth, made from fresh tomatillos, garlic, and a blend of herbs, complements the chicken for a satisfying dish.

Ingredients:

• 1 lb chicken breasts (boneless, skinless)
• 4 tomatillos, husked and chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 green chili pepper (jalapeño or poblano), chopped
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
2. Add the chopped tomatillos and green chili pepper, cooking for an additional 5 minutes until the tomatillos begin to soften.
3. Pour in the chicken broth and add the cumin, oregano, salt, and pepper. Bring the mixture to a simmer.
4. Add the chicken breasts and cook for about 20 minutes, or until the chicken is fully cooked through.
5. Remove the chicken from the pot and shred it with two forks. Return the chicken to the soup.
6. Stir in the lime juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

This soup’s combination of savory chicken, tangy tomatillos, and a hint of lime creates a flavor profile that’s both refreshing and hearty. The chicken adds protein, making it a satisfying meal, while the tomatillos contribute a tart and slightly smoky taste that gives the soup a unique twist. This recipe is ideal for those who enjoy a balance of fresh and comforting flavors. The addition of sour cream adds a creamy texture that contrasts nicely with the broth, rounding out the soup’s flavor and making each spoonful even more indulgent.

Vegetarian Tomatillo Soup

A vibrant and healthy vegetarian option, this tomatillo soup is rich in flavor and full of fresh ingredients. The natural acidity of the tomatillos is balanced by the sweetness of corn and the earthiness of black beans. It’s a light yet satisfying soup perfect for any time of year.

Ingredients:

• 6 tomatillos, husked and quartered
• 1 cup corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Avocado slices (optional, for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Add the quartered tomatillos and cook for 5-7 minutes until they begin to soften and release their juices.
3. Stir in the corn, black beans, cumin, and smoked paprika. Cook for another 3-4 minutes.
4. Pour in the vegetable broth, bring the soup to a simmer, and cook for 10-15 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste.
6. Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a blender, puree, and return to the pot.
7. Serve hot, garnished with fresh cilantro and avocado slices, if desired.

This vegetarian tomatillo soup is both light and filling, offering a burst of flavor in every spoonful. The tomatillos’ tanginess is balanced by the sweetness of corn, while the black beans provide a hearty texture that makes the soup more filling. The smoky paprika adds a subtle depth of flavor, making each bite comforting yet vibrant. Topping the soup with creamy avocado enhances its richness, making it a perfectly balanced, meatless meal.

Spicy Tomatillo and Lime Soup

For those who enjoy a little heat, this spicy tomatillo soup is a flavorful choice that doesn’t skimp on intensity. The heat from the chilies complements the tangy tomatillos, while the lime adds a refreshing contrast to the bold flavors. A touch of cilantro rounds out this satisfying dish.

Ingredients:

• 5 tomatillos, husked and chopped
• 1 red bell pepper, chopped
• 2 jalapeño peppers, seeded and chopped (or more for extra heat)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, red bell pepper, and jalapeños. Sauté for 5-7 minutes until softened.
2. Add the chopped tomatillos, cooking for another 5 minutes, until they start to break down.
3. Stir in the coriander, cumin, salt, and pepper. Then pour in the broth, bringing the soup to a simmer.
4. Allow the soup to simmer for 15-20 minutes, so the flavors meld together.
5. Blend the soup using an immersion blender or in batches with a regular blender until smooth.
6. Stir in the lime juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy tomatillo and lime soup is a true celebration of bold, vibrant flavors. The combination of heat from the jalapeños and the tanginess from the tomatillos creates a soup that’s both exciting and comforting. The fresh lime juice adds a zingy freshness that balances the depth of spices, making each bite a flavorful experience. Whether you love a spicy kick or just enjoy a tangy, bold soup, this recipe will not disappoint.

Tomatillo and Potato Soup

This hearty soup combines the fresh tartness of tomatillos with creamy potatoes for a comforting and filling dish. The potatoes absorb the tangy flavor of the tomatillos, while the broth brings everything together into a savory, satisfying meal.

Ingredients:

• 6 tomatillos, husked and chopped
• 3 medium potatoes, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the tomatillos and cook for another 5 minutes, allowing them to break down and release their juices.
3. Stir in the diced potatoes, cumin, chili powder, salt, and pepper, cooking for an additional 3 minutes to toast the spices.
4. Pour in the vegetable broth and bring to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
5. Use an immersion blender to blend the soup to your desired consistency. For a creamier texture, blend it until smooth, or leave some chunks for added texture.
6. Stir in the lime juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

This tomatillo and potato soup is a wonderful balance of tangy and creamy flavors. The potatoes soak up the vibrant taste of the tomatillos, creating a satisfying and velvety texture. The addition of chili powder adds a mild heat that complements the acidity of the tomatillos. The lime juice brings a refreshing burst of citrus, making the soup feel lighter while still being hearty enough to satisfy. Whether you enjoy it as a light meal or a side dish, this soup will quickly become a family favorite.

Tomatillo and Avocado Soup

A refreshing and creamy soup, this recipe combines the tang of tomatillos with the richness of avocado. It’s a cool, smooth, and slightly spicy dish that’s perfect for warm days or as a light appetizer.

Ingredients:

• 5 tomatillos, husked and chopped
• 2 ripe avocados, peeled and pitted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1-2 jalapeño peppers, seeded and chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the tomatillos and jalapeño, cooking for another 5-7 minutes until the tomatillos break down and become soft.
3. Stir in the cumin, salt, and pepper. Pour in the vegetable broth and bring to a simmer, cooking for about 10-15 minutes to allow the flavors to meld.
4. Remove the soup from heat and let it cool slightly.
5. Add the avocado and lime juice to the soup, blending it all together until smooth using an immersion blender or regular blender.
6. Adjust seasoning to taste, adding more salt, pepper, or lime juice if desired.
7. Serve hot or chilled, garnished with fresh cilantro.

This tomatillo and avocado soup is both creamy and vibrant, with a wonderfully smooth texture. The rich avocado perfectly balances the tangy tomatillos, creating a soup that is full of flavor without being overly heavy. The addition of lime and cilantro brightens the overall taste, while the jalapeño adds a subtle heat that gives the soup an extra layer of complexity. This refreshing soup is perfect as a light lunch or appetizer and can be served warm or chilled depending on the weather.

Tomatillo and Shrimp Soup

A delightful seafood soup with a zingy twist, this recipe combines succulent shrimp with the tang of tomatillos, creating a flavor-packed dish that’s both refreshing and satisfying. It’s a quick and easy recipe that’s perfect for a weeknight meal or a special occasion.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 5 tomatillos, husked and chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 small zucchini, diced
• 4 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Add the chopped tomatillos and zucchini to the pot, cooking for an additional 5 minutes until the tomatillos begin to soften and release their juices.
3. Stir in the cumin, smoked paprika, salt, and pepper, cooking for another 2 minutes to toast the spices.
4. Pour in the chicken or vegetable broth and bring the soup to a simmer. Cook for 10-12 minutes, allowing the flavors to develop.
5. Add the shrimp to the pot and cook for an additional 3-4 minutes, or until the shrimp turn pink and are fully cooked.
6. Stir in the lime juice and adjust the seasoning to taste.
7. Serve hot, garnished with fresh cilantro.

This tomatillo and shrimp soup is a vibrant and refreshing dish that offers the perfect combination of fresh ingredients and bold flavors. The shrimp add a delicate sweetness that complements the tartness of the tomatillos, while the zucchini gives the soup a nice texture. The cumin and smoked paprika enhance the depth of flavor, creating a rich and satisfying broth. The lime juice brings a burst of freshness, rounding out the flavors and adding a zesty contrast to the savory shrimp. Whether served as a starter or a light main dish, this soup is sure to impress.

Roasted Tomatillo and Garlic Soup

This roasted tomatillo and garlic soup is rich, smoky, and flavorful, making it the perfect cozy dish for cooler months. Roasting the tomatillos and garlic deepens their flavor, giving the soup a robust, caramelized taste that’s balanced by a light, tangy broth.

Ingredients:

• 6 tomatillos, husked and halved
• 1 head garlic, peeled and separated into cloves
• 1 small onion, chopped
• 4 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the halved tomatillos and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in the oven for about 20-25 minutes, or until the tomatillos are softened and slightly charred and the garlic is golden and tender.
3. In a large pot, sauté the chopped onion in a bit of olive oil over medium heat until softened, about 5 minutes.
4. Add the roasted tomatillos and garlic to the pot, scraping up any caramelized bits from the baking sheet. Stir in the cumin and smoked paprika, cooking for another 2 minutes.
5. Pour in the broth and bring the soup to a simmer. Cook for 10 minutes to allow the flavors to meld together.
6. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
7. Stir in the lime juice and adjust seasoning to taste.
8. Serve hot, garnished with fresh cilantro.

This roasted tomatillo and garlic soup has a smoky, savory depth of flavor that’s unlike any standard tomatillo soup. The roasting process brings out the natural sweetness of the tomatillos while softening their tang, creating a harmonious balance when combined with the garlic. The addition of smoked paprika enhances the complexity of the flavor, making this a comforting, well-rounded soup. The lime juice adds the perfect touch of acidity, balancing the richness and giving the soup a lively, fresh finish.

Tomatillo and Sweet Potato Soup

This vibrant soup combines the earthiness of sweet potatoes with the tangy brightness of tomatillos for a perfect combination of textures and flavors. It’s both filling and light, making it a wonderful option for any meal of the day.

Ingredients:

• 4 tomatillos, husked and chopped
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the diced sweet potatoes and cook for another 5 minutes to allow them to lightly caramelize.
3. Stir in the chopped tomatillos, cumin, coriander, salt, and pepper, cooking for another 2-3 minutes.
4. Pour in the vegetable broth and bring to a simmer. Cook for about 15-20 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, you can blend only half.
6. Stir in the lime juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro.

The combination of sweet potatoes and tomatillos creates a unique soup with layers of flavor. The natural sweetness of the potatoes contrasts nicely with the tartness of the tomatillos, while the spices like cumin and coriander bring warmth and depth. This soup has a creamy, comforting texture, with the sweet potatoes providing richness without any dairy. A squeeze of lime adds a refreshing zing that brightens the soup, making each spoonful feel light yet satisfying.

Tomatillo and Lentil Soup

This hearty and nourishing tomatillo and lentil soup is packed with plant-based protein and fiber, making it a filling and satisfying meal. The earthiness of lentils pairs beautifully with the bright and tangy tomatillos, while the spices enhance the overall depth of flavor.

Ingredients:

• 6 tomatillos, husked and chopped
• 1 cup green or brown lentils, rinsed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 carrot, peeled and diced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the chopped carrots and tomatillos to the pot, cooking for another 5 minutes until they begin to soften.
3. Stir in the cumin, turmeric, salt, and pepper, cooking for 2 minutes to toast the spices.
4. Pour in the vegetable broth and add the lentils. Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lentils are tender.
5. Stir in the lime juice and adjust seasoning to taste.
6. Serve hot, garnished with fresh parsley or cilantro.

This tomatillo and lentil soup is a wonderfully filling and nutritious dish. The lentils provide a hearty texture and make the soup more substantial, while the tomatillos bring a vibrant tanginess that elevates the flavor. The spices, particularly cumin and turmeric, give the soup a warm, aromatic quality, and the lime juice adds a refreshing brightness that cuts through the richness. It’s a perfect option for a meatless meal that’s both wholesome and satisfying.

Tomatillo and Bacon Soup

This rich and smoky tomatillo and bacon soup combines the tartness of tomatillos with the savory depth of crispy bacon. It’s a deliciously comforting soup with a hint of smokiness, perfect for a hearty lunch or dinner.

Ingredients:

• 6 tomatillos, husked and chopped
• 6 slices bacon, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat a large pot over medium heat and cook the chopped bacon until crispy. Once cooked, remove the bacon and set it aside, leaving a small amount of bacon fat in the pot.
2. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the chopped tomatillos and cook for another 5-7 minutes, allowing them to release their juices and soften.
4. Stir in the cumin, smoked paprika, salt, and pepper, cooking for another 2 minutes.
5. Pour in the chicken broth and bring the soup to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together.
6. Use an immersion blender to blend the soup to your desired consistency, leaving some chunks for texture if preferred.
7. Stir in the lime juice and adjust seasoning to taste.
8. Serve hot, garnished with the crispy bacon and fresh cilantro.

The combination of crispy bacon and tangy tomatillos makes for a smoky and satisfying soup that’s packed with flavor. The bacon adds a savory depth, while the tomatillos provide a bright, refreshing contrast. The smoked paprika enhances the overall smokiness of the dish, making each bite deliciously layered. A squeeze of lime juice rounds out the flavor profile and brightens the richness, making this soup a perfect balance of savory and tangy.

Tomatillo and Coconut Soup

A vibrant and tropical twist on traditional tomatillo soup, this recipe adds creamy coconut milk to create a rich and silky broth. The natural tartness of tomatillos is beautifully balanced by the sweet, creamy coconut, making this soup both comforting and exotic.

Ingredients:

• 6 tomatillos, husked and chopped
• 1 can (14 oz) coconut milk
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground ginger
• 1 tsp curry powder
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat a large pot over medium heat and add a little oil. Sauté the chopped onion and garlic until softened, about 4 minutes.
2. Add the chopped tomatillos and cook for 5 minutes, letting them release their juices and soften.
3. Stir in the ground ginger and curry powder, cooking for another 2 minutes to toast the spices.
4. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld together.
5. Stir in the coconut milk and continue to simmer for an additional 5 minutes.
6. Use an immersion blender to blend the soup until smooth, or leave some texture if preferred.
7. Stir in the lime juice and adjust seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The creamy coconut milk transforms the soup into a rich, velvety dish that complements the tomatillos’ tartness. The ginger and curry powder add a warm, aromatic quality to the soup, creating a flavor profile that’s both soothing and exciting. The lime juice adds a refreshing brightness that balances the richness of the coconut milk. This tomatillo and coconut soup is a perfect choice for anyone looking for a unique, tropical twist on a classic recipe.

Tomatillo and Spinach Soup

This light yet hearty soup is packed with nutrients and flavor, combining the tang of tomatillos with the freshness of spinach. It’s a wholesome and satisfying dish that’s easy to make and perfect for a quick, healthy meal.

Ingredients:

• 5 tomatillos, husked and chopped
• 4 cups fresh spinach, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the chopped tomatillos to the pot and cook for another 5-7 minutes until they begin to release their juices and soften.
3. Stir in the cumin, salt, and pepper, cooking for 2 minutes to toast the spices.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes.
5. Add the fresh spinach to the soup, cooking for an additional 3-5 minutes until the spinach wilts.
6. Use an immersion blender to blend the soup until smooth, or leave some texture if preferred.
7. Stir in the lime juice and adjust seasoning to taste.
8. Serve hot, garnished with fresh cilantro.

This tomatillo and spinach soup is both refreshing and filling. The tomatillos bring a lively tartness, while the spinach provides a mild, earthy taste that complements the bright acidity of the tomatillos. The cumin adds a touch of warmth, enhancing the overall depth of flavor. A squeeze of lime juice adds a zesty pop that cuts through the richness of the broth. This soup is not only delicious but also packed with vitamins and nutrients, making it a perfect choice for a healthy, light meal.

Tomatillo and Chicken Soup

This hearty and flavorful soup features tender chicken simmered with tangy tomatillos, creating a comforting and protein-packed dish. The bright and zesty tomatillos enhance the savory depth of the chicken, making it a satisfying meal for any occasion.

Ingredients:

• 6 tomatillos, husked and chopped
• 2 chicken breasts (or thighs), cooked and shredded
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)
• Tortilla strips (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 4 minutes.
2. Add the chopped tomatillos to the pot and cook for another 5 minutes, allowing them to release their juices and soften.
3. Stir in the cumin, chili powder, salt, and pepper, cooking for another 2 minutes to toast the spices.
4. Pour in the chicken broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld together.
5. Add the shredded chicken and cook for an additional 5-7 minutes, allowing the chicken to heat through and soak up the soup’s flavor.
6. Stir in the lime juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro and tortilla strips, if desired.

This tomatillo and chicken soup combines the tangy, slightly smoky flavor of the tomatillos with the rich, savory chicken, creating a comforting and filling dish. The cumin and chili powder provide just the right amount of warmth, while the lime juice adds a refreshing brightness that complements the soup’s bold flavors. The crispy tortilla strips are an optional but delicious addition, adding a satisfying crunch to each bite.

Tomatillo and Butternut Squash Soup

This vibrant soup blends the natural sweetness of butternut squash with the tartness of tomatillos, creating a wonderfully balanced dish that’s both hearty and refreshing. The smooth texture and rich flavors make it a perfect fall or winter meal.

Ingredients:

• 4 tomatillos, husked and chopped
• 1 small butternut squash, peeled, seeded, and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped butternut squash and tomatillos to the pot, cooking for another 5-7 minutes until the tomatillos release their juices and the squash begins to soften.
3. Stir in the cumin, cinnamon, salt, and pepper, cooking for another 2 minutes to toast the spices.
4. Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes, or until the butternut squash is tender.
5. Use an immersion blender to blend the soup until smooth, or leave some texture if you prefer a chunkier soup.
6. Stir in the lime juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

This tomatillo and butternut squash soup is the perfect combination of sweet and tangy. The butternut squash adds a creamy texture and natural sweetness, while the tomatillos bring a bright, zesty contrast. The cinnamon and cumin add a touch of warmth, creating a comforting flavor profile that’s perfect for colder months. A squeeze of lime juice adds a fresh burst of acidity, balancing the richness of the squash and giving the soup a light, bright finish.

Tomatillo and Black Bean Soup

This flavorful tomatillo and black bean soup combines the hearty texture of black beans with the zesty, slightly sour taste of tomatillos. It’s a filling, nutritious soup that’s perfect for a quick weeknight dinner or as a satisfying lunch.

Ingredients:

• 6 tomatillos, husked and chopped
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 small bell pepper, chopped
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
2. Add the chopped tomatillos and cook for another 5-7 minutes, allowing them to soften and release their juices.
3. Stir in the cumin, chili powder, salt, and pepper, cooking for another 2 minutes to toast the spices.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
5. Add the black beans and cook for another 5-7 minutes until they are heated through.
6. Use an immersion blender to blend the soup to your desired consistency, leaving some beans whole for texture if preferred.
7. Stir in the lime juice and adjust seasoning to taste.
8. Serve hot, garnished with fresh cilantro and crumbled queso fresco, if desired.

This tomatillo and black bean soup is rich, flavorful, and packed with protein. The black beans provide a hearty base, while the tomatillos add a bright and tangy flavor that cuts through the richness. The cumin and chili powder bring warmth and depth, creating a savory broth that’s comforting and satisfying. A squeeze of lime juice and a sprinkle of fresh cilantro add a refreshing, zesty finish to the soup. For an extra touch, crumble some queso fresco on top to balance the flavors and add a creamy richness.

Note: More recipes​ are coming soon!