Chilled Tomatillo-Avocado Soup with Tomato Salsa

Cooking tomatillos not only brings out their flavor but also softens their thick skin. Choose darker poblano chiles because they have the richest flavor.

Yield: 5 servings (serving size: 1 cup soup and about 1/3 cup salsa)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 9g
  • Saturated fat: 0.9g
  • Protein: 4.7g
  • Carbohydrate: 14.9g
  • Cholesterol: 0mg
  • Iron: 1mg
  • Sodium: 754mg
  • Calories from fat: 60%
  • Fiber: 4.1g
  • Calcium: 27mg


  • 2 teaspoons olive oil
  • 1 1/4 cups chopped onion (1 medium)
  • 4 garlic cloves, chopped
  • 2 poblano chiles, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 pound tomatillos, quartered
  • 3 cups fat-free, less-sodium chicken broth
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1 ripe peeled avocado, chopped
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh lime juice
  • Tomato Salsa
  • Tomato Salsa


  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.
  2. . Add tomatillos and next 3 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 23 minutes, stirring occasionally. Remove from heat; cover and chill 1 1/2 hours.
  3. . Place avocado and half of soup in a blender; process until smooth. Transfer to a large bowl. Place remaining soup and cilantro in blender; process until smooth, and add to bowl. Stir in lime juice. Ladle soup into bowls; top with Tomato Salsa.
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