Roasted Tomatillo Chicken Soup

Serves 4



4 medium tomatillos, peeled

½ cup fresh cilantro, chopped

1 tbsp. extra virgin olive oil or avocado oil

2 leeks, white parts only

2 tbsp. fresh sage or thyme leaves, finely chopped or 1 tsp. dried

1 clove fresh garlic, minced

¼ tsp. salt

¼ tsp. black pepper

4 cups low-sodium chicken or vegetable broth

2 skinless, boneless chicken breast




  1. Preheat the oven to 375 degrees F on roast setting if available
  2. Roast the tomatillos for 15 minutes then flip the tomatillos over
  3. Continue roasting for 15 more minutes
  4. Remove from oven and let cool for a few minutes
  5. Place tomatillos in a food processor or large, high-speed blender, add the cilantro and blend until pureed
  6. In a medium size saucepan over medium heat, add the olive oil and leeks then cook until leeks are tender
  7. Add the garlic and sea salt then stir to combine
  8. Cut the chicken breasts into strips about 2 inches long and ¼ inch thick then add the chicken stock, chicken, salt and pepper and bring it to a boil
  9. Let cook until chicken is cooked through- about 10-15 minutes
  10. Remove the chicken from the soup and place on a plate, then pour the leek and liquid mixture into the food processor or blender and blend until smooth
  11. Return the soup to the pot and bring back to a simmer then add the chicken back in
  12. Serve hot with a dollop of sour cream or shredded cheese


Note: if too much broth evaporates while cooking feel free to add additional broth or water