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Chicken Tomatillo and Chile Soup
  • Tomatillos
  • Vegetables
Serves:   6
(serving size: 1 cup)

  • Prep Time:   10 minutes
  • Cook Time:   25 minutes
  • Total Time:   35 minutes


6 cups chicken stock

3 cups cooked and shredded chicken
1 cup corn, fresh or frozen
1/4 cup roasted chiles
4 tomatillos, husked and chopped
1 onion, chopped
3 cloves garlic, minced
1 tsp. minced jalapeno
juice of 1 lime
1 tsp. chile powder
1 tsp. ground cumin
1 Tbsp. canola oil
Avocado and cilantro for garnish


In a large soup pot heat the canola oil over medium heat. Add the onion and garlic, reduce heat to medium low and cover pot. Sweat the onion and garlic for about 5 minutes or until the onion is translucent. Add the chile powder and the cumin. Stir. Add the chicken stock, tomatillos, chiles and jalepeno. Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes or until the tomatillos are soft. Add the corn and stir - cook for about 2 - 3 more minutes.

Place some of the shredded chicken in each soup bowl. Ladle soup over chicken and garnish with avocado and cilantro. Serve



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