Roasted Chicken Soup with Poblano Peppers & Tomatillos

There’s something deeply satisfying about making a soup that hits all of the right notes, comforting, flavorful, and made from what you already have on hand. That’s exactly how this Roasted Chicken Soup with Poblano Peppers and Tomatillos came to life.

I wasn’t aiming to make a traditional Mexican soup, but I was craving those bold, vibrant flavors of smoky heat, tangy brightness, and just the right amount of spice. I started rummaging through my fridge and pantry, and before long, a beautiful (and a bit naughty) idea came together from what I had on hand. Chicken, a few poblano peppers, and a handful of tomatillos. The result? A soup that feels both comforting and unexpected, familiar but with a twist. We all know those moments when you’re not sure what to make, but you know exactly what you want to taste. For me, it was something warm with depth, slightly spicy, and layered with flavor. I wasn’t going for pozole or tortilla soup, I just wanted something with the essence of those dishes without sticking to the rules.

Roasted Chicken Soup with Poblanos and Tomatillos

I like to finish mine with chopped cilantro, sliced radishes and a squeeze of lime, and if I have some on hand, a few avocado slices on top. It’s the kind of bowl that invites toppings, or none at all. I usually pair my Latin inspired soups with homemade corn tortilla strips however, I did not have any ingredients on hand for this addition, so I did something a bit scandalous. I made crispy bits out of the chicken skin and sprinkled them on top, and it was dang good...not low calorie, but dang good.

Ingredients:

For the Roast:

• 9 chicken thighs, skin-on, bone-in (Why 9? That's how many were in a family pack of thighs. It doesn't have to be exact, 8-10 will work too)

• 3 large poblano peppers

• 6 fresh tomatillos, husked and rinsed

• 2–3 tablespoons of a Mexican spice blend (cumin, garlic, chili pepper, white pepper, thyme, paprika, onion, and oregano, I have an easy store blend, but you can use homemade if you have it!)

• Olive or Avocado Oil to oil the bottom of the pan

For the Soup Base:

• 1 tablespoon olive oil

• 1 medium white onion, chopped

• 2 large Mexican green onions (or 3 scallions), chopped

• 6–8 cloves garlic, minced

• 4 cups chicken broth (for deglazing)

• 4 additional cups chicken broth

• 2 (4 oz) cans diced green chiles

• 1 (15 oz) can crushed tomatoes

• 4 Mexican calabacita squash, chopped (Mexican Zucchini)

  You can use Zucchini as a sub if you don't have access to this squash

• 1 heaping teaspoon ground cumin

• 1-2 teaspoons dried oregano to taste, your preference

• Salt and pepper, to taste

• Pinch of thyme

Optional Garnishes:

• Crispy roasted chicken skin (see below)

• Sliced radishes

• Chopped fresh cilantro

• Avocado or tortilla strips (if you have them)

 

Roasted Chicken Soup with Poblano Peppers and Tomatillos

Instructions:

Step 1: Roast the Chicken & Vegetables

Preheat your oven to 375. Oil a large cast iron skillet (I absolutely love my giant cast iron pan and use it for everything) or a roasting pan and arrange the 9 chicken thighs skin side up. Nestle in the poblano peppers and tomatillos. Sprinkle olive oil on the skins, peppers and tomatillos also. Generously sprinkle everything with your Mexican spice blend, cumin, garlic, chili, white pepper, thyme, paprika, onion, and oregano.

Roast everything in the oven for about 1 hour, or until the chicken is fully cooked and the vegetables are nicely blistered. The tomatillos may disintegrate into the juices from the chicken and that is fine. The sauce is incorporated into the soup broth.

Poblanos and Tomatillos

Chicken and Poblanos and Tomatillos Ready for Roasting in My Large Cast Iron Skillet

Step 2: Start the Soup Base

While the chicken is roasting, heat olive oil in a large soup pot over medium heat. Add the chopped white onion and Mexican green onions, and saute for several minutes until everything softens and becomes fragrant. Add in the minced garlic and saute a few more minutes. Don't let the garlic brown, it becomes bitter.

Large Green Onions

Step 3: Combine Roast with Aromatics

Once the roasting is done, remove the chicken and vegetables from the oven. Remove and reserve the skin for later. Add the roasted chicken, poblanos and tomatillos straight into the soup pot with the onions and garlic.

Skim off some of the rendered fat from the skillet, not all of it but some of it. Pour in 4 cups of chicken broth to deglaze the pan (it will be hot enough without cooking it over a burner), scraping up all the flavorful bits stuck to the bottom (I like using a whisk). Once incorporated, pour this broth into your soup pot.

Step 4: Build the Soup

Add the remaining 4 cups of chicken broth to the pot, along with the diced green chiles, crushed tomatoes, and chopped calabacita squash. Season with the heaping teaspoon of cumin, dried oregano, salt, pepper, and a pinch of thyme. Adjust spices to taste. I like to heavily spice my meals, but you can adjust to taste for your own preference.

Simmer the soup until the squash is tender, about 15–20 minutes.

Step 5: Shred Chicken & Crisp the Skins

After the squash is softened, remove the chicken from the pot and set it aside to debone and shred the meat. Once deboned and shredded, return the meat to the soup pot.

Meanwhile, cut the reserved chicken skin into thin strips, spread them on a baking sheet, and return them to the oven. Roast at 400°F until crispy, checking often to avoid burning. This will be your crunchy topping.

Cilantro and Radishes for Garnish

Step 6: Serve & Garnish

Ladle the soup into bowls and top with sliced radishes, chopped cilantro, and those glorious crispy chicken skin bits. If you have avocado or corn tortillas on hand, feel free to sub those in as toppings or add them for more toppings. Totally customizable to your preferences. What I love most about this soup is how forgiving it is. You don’t need exact ingredients to make it delicious. I even made a side of Spanish rice, and we threw that into our soup leftovers the next day and it was brilliant!

Roasted Chicken Soup with Poblanos and Tomatillos

This Roasted Chicken Soup with Poblanos and Tomatillos isn’t trying to be anything other than what it is, a delicious, inspired creation born from flavor cravings and a little pantry magic. Let me know if you give it a try or if you put your own spin on it! That’s the beauty of soups like this. They evolve with what you have, and they always welcome a little improvisation.

As Always, Happy Roasting and Creating!

Jennifer