Roasted Tomatillo Chicken Soup

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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4 tomatillos, peeled and clean
1 jalapeno (optional)
1/2 cup cilantro, plus extra for garnish
1 tablespoon olive oil
1 leek, white parts only, halved lengthwise and sliced
1 clove garlic, minced
1/4 teaspoon kosher salt, to taste
4 cups chicken stock
1 teaspoon cumin
1 skinless boneless chicken breast
creme fraiche for serving


Preheat the oven to 375°F. Roast the tomatillos (and jalapeno if desired) for about 30 minutes, flipping half way. The peppers will be done when browned and soft to the touch. Let it cool for a few minutes, then place in a food processor with the cilantro and puree. If using the jalapeno, remove and discard seeds before pureeing. Set aside.

Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened. Add the garlic and season lightly with salt. Add the chicken stock, cumin and chicken, and bring to a boil. Let it cook until the chicken is cooked through. Remove the chicken and shred. Set aside.

Working in batches, put half of the tomatillo puree and half of the soup into the food processor and process till smooth. Repeat for the second batch. Return to the soup pot, bring to a boil and simmer. Adjust seasoning as necessary and put the chicken back into the pot and heat through.

Serve hot with a dollop of creme fraiche, additional cilantro garnish, and some crusty warm bread.

Serves 4.