A luscious tomatillo pepper soup, thickened with leftover tortillas and loaded with shredded chicken, corn and pinto beans. So flavorful, delicious and perfect for late summer and fall.

If you liked my classic chicken tortilla soup you are going to LOVE this one!

INGREDIENTS – serves 4

2T olive oil
1/2 onion, chopped
1 poblano, chopped
1/2 bell pepper, chopped (I used yellow but any color will work)
1-2 jalapeño, minced, seeds and ribs to taste
3 garlic cloves, minced
1t cumin
1/2t chili powder
1/2t salt
1/4t pepper
8 tomatillos, quartered
4c broth or water
3/4c tortilla chips, crushed (bottom of the bag chips or 3 small corn tortillas torn up)
1-2c cooked chicken, shredded or chopped
1 1/2c or 1 can pinto beans, rinsed
1/2c corn (fresh or frozen)
1/2 lime, juiced

Toppings: cheddar/jack/cotija cheese, green onion, cilantro, tortilla chips, lime wedges

INSTRUCTIONS

Bring a dutch oven or large pot to med-high heat. Saute onion, poblano and bell pepper in olive oil with a small pinch of salt for 2-3 minutes, stirring occasionally. Add jalapeño, garlic, cumin, chili powder, salt and pepper, stir and cook for 1-2 minutes, until fragrant. Scoop about half of the peppers and onions out and set aside. Dump the tomatillos in and cook for 3-4 minutes until they start to get some color on them. Pour in broth and bring to a boil. Remove from heat, add tortilla chips then puree the soup until smooth, using an immersion blender or standard blender. Return to the heat, pour the cooked peppers and onions back in, along with the chicken, pinto beans and corn and bring back to a simmer. Squeeze in the lime juice right before serving then top with all of your favorites.

ENJOY!