This Chicken Tomatillo Soup is the sort of recipe I turn to when I want something bright, satisfying, and forgiving. The tang of fresh tomatillos and the gentle heat from canned green chiles cut through the richness of simmered chicken, so every spoonful feels balanced. It’s weeknight-friendly but good enough to serve when friends drop in.

It comes together mostly in the Instant Pot, which means hands-on time is short and the flavors marry while the pot does the work. There’s a neat trick in the recipe: draining the Ro-Tel before it goes into the pot keeps the broth from getting watered down while still giving the tomatoes-and-chile flavor punch.

Follow the steps below exactly for reliable results. I’ll also share swaps, storage tips, and troubleshooting notes from the test kitchen so you can adapt the soup to what’s in your fridge and still get consistently great results.

Ingredient List

one 10 oz. can Ro-Tel Diced Tomatoes and Green Chiles (or similar canned tomatoes) — provides a seasoned tomato-chile base; drain as instructed to control liquid and salt.
6 medium-sized tomatillos, chopped to make about 2 cups finely chopped tomatillos — bright, tart backbone of the soup; remove husks and rinse if needed to reduce stickiness.
1 medium onion, finely chopped — builds savory depth; finely chopping lets it melt into the broth during pressure cooking.
8 cups chicken stock — the cooking liquid and flavor carrier; use low-sodium to better control final seasoning.
one 4 oz. can diced green chiles (Anaheim chiles, not Jalapenos!) — milder chile note and texture; note the explicit Anaheim warning to avoid unintended heat.
1 tsp. Mexican oregano — adds a warm, slightly citrusy herbal note; measure for consistent flavor.
1/2 tsp. ground cumin — lends a subtle earthiness that complements the tomatillos.
1 tsp. salt (or a little less, to taste) — starting salt level; always taste near the end and adjust.
fresh-ground pepper to taste — final seasoning; grind fresh for brighter pepper flavor.
4 cups diced cooked chicken breast — the main protein; pre-cooked chicken keeps timing simple and prevents overcooking.
1 pkg. (10 – 12 oz.) frozen cauliflower rice — low-carb, tender body to the soup; break apart to thaw as directed.
1 cup chopped fresh cilantro (more or less to taste) — added at the end for brightness and herbaceous finish.
1 T fresh-squeezed lime juice (or more, add one tablespoon and taste to see if you want more) — a finishing lift that brightens the whole pot.
2 diced avocados, for serving (optional but highly recommended) — creamy garnish; toss with a bit of lime to slow browning.
Fresh lime pieces to squeeze into the soup at the table (optional) — for individualized brightness at serving.

Cook Chicken Tomatillo Soup Like This

Remove husks from the 6 tomatillos, rinse if needed, trim off the stem ends, and finely chop to make about 2 cups; finely chop the 1 medium onion and set both aside.
Place the 10 oz can Ro-Tel Diced Tomatoes and Green Chiles in a colander in the sink to drain while you chop the tomatillos and onion.
Pour the drained Ro-Tel, the chopped tomatillos, chopped onion, 8 cups chicken stock, the 4 oz can diced green chiles (Anaheim), 1 tsp Mexican oregano, 1/2 tsp ground cumin, 1 tsp salt (or a little less to taste), and fresh-ground pepper to taste into the Instant Pot.
Close and lock the Instant Pot lid and set the valve to SEALING. Cook on MANUAL / PRESSURE COOK, LOW PRESSURE for 20 minutes (or use the Soup setting according to your Instant Pot manual).
While the Instant Pot comes to pressure and cooks, dice or shred cooked chicken breast until you have 4 cups and set aside.
While the soup is cooking, break apart the frozen cauliflower rice package (one package, 10–12 oz) and place the cauliflower rice in a bowl to begin thawing.
When the 20-minute pressure-cook time ends, perform a QUICK RELEASE of the pressure according to your Instant Pot instructions and open the lid carefully.
Stir in the 4 cups diced cooked chicken and the thawed/broken-apart cauliflower rice into the soup.
Set the Instant Pot to SAUTÉ on MEDIUM and simmer the soup uncovered for 15–20 minutes, stirring occasionally, until the soup has reduced slightly and flavors are combined. If it seems to be boiling too vigorously, lower the Saute temperature.
While the soup is simmering, chop 1 cup fresh cilantro, cut the avocados into dice (2 avocados, optional), and cut limes for serving. (Toss avocado with a little lime juice if desired to slow browning.)
After the 15–20 minute simmer, add the 1 tablespoon fresh-squeezed lime juice and the chopped cilantro to the soup and simmer uncovered 2–3 minutes more.
Taste and adjust seasoning if needed. Serve the Chicken Tomatillo Soup hot, with diced avocado and additional lime pieces for squeezing at the table if desired.

Why It Works Every Time

There are a few dependable mechanics at play in this soup. Pressure cooking extracts and concentrates flavor quickly; the 20-minute low-pressure burst softens tomatillos and melds aromatics into the stock without turning the chicken mealy. Draining the Ro-Tel prevents the broth from becoming too dilute while keeping its tomato-chile flavor in the pot.

Finishing with lime and cilantro brightens the dish and restores fresh notes that can fade during cooking. Adding cauliflower rice rather than traditional rice keeps the texture light and lets the vegetables hold their shape while soaking up flavor, so the bowl feels substantial but not heavy.

Swap Guide

Protein options

Rotisserie chicken — swap for the 4 cups diced cooked chicken to save prep time and add a juicy, seasoned finish.
Leftover roasted turkey or pork — use the same amount; shredded dark meat will add richness.

Vegetable & carb swaps

Fresh corn kernels (summer) — add at the end of simmering for a sweet pop.
Cooked white rice or quinoa — if you prefer grains to cauliflower rice, add 2–3 cups cooked at step 8 instead of cauliflower.

Heat & flavor adjustments

If you want less heat than the canned chiles, drain them well and start with half a can, tasting before adding more.
For more depth, a small splash (1–2 tsp) of a savory vinegar or extra lime at the end brightens the pot.

Equipment & Tools

Instant Pot or electric pressure cooker — primary cooker referenced in the method.
Colander — for draining the canned Ro-Tel.
Sharp knife and cutting board — for tomatillos, onion, cilantro, avocados, and limes.
Measuring spoons — for oregano, cumin, salt, and lime juice.
Large spoon or ladle — for stirring and serving.
Mixing bowl — to thaw and separate the frozen cauliflower rice.

Steer Clear of These

Don’t substitute jalapeños for the 4 oz. Anaheim diced green chiles without reducing quantity — jalapeños are significantly hotter and will change the soup’s balance.
Don’t skip draining the Ro-Tel — excess juice can overly thin the broth and up the salt level.
Avoid adding raw chicken into the pot at the pressure-cook stage in this recipe — the instructions assume cooked chicken to keep texture and timing consistent.
Don’t overdo the sauté simmering heat; if it boils vigorously the cauliflower rice will break down and you’ll lose texture.

Spring to Winter: Ideas

Spring and summer call for bright, fresh garnishes: extra cilantro, diced cucumber or fresh corn, and lime wedges. In cooler months, I like to add a spoonful of roasted pumpkin seeds and a drizzle of warm chili oil for comfort. The base is flexible — keep the aromatics and herbs seasonally tuned.

Serve lighter in warm months with a simple green salad. In winter, pair the soup with warm corn tortillas or crusty bread for something heartier.

Notes from the Test Kitchen

We tested this recipe a few times to lock in timing. Low-pressure 20 minutes gave the best texture: tomatillos break down but keep enough body for a substantial broth. Quick release prevents overcooking the tomatillo fragments and keeps the soup bright. If you use the Soup setting, follow your Instant Pot manual but aim for the same finished texture — lightly reduced, not watery.

Frozen cauliflower rice thaws unevenly if left in a block. Breaking it apart into a bowl while the pressure cooker builds pressure helps it thaw faster and incorporate evenly. Taste before serving and adjust salt; canned tomatoes and broths vary in sodium.

Prep Ahead & Store

Prep the tomatillos and onion up to 24 hours ahead and keep them covered in the fridge. Cooked chicken can be prepped and stored for up to 3 days. The soup stores well in the refrigerator for 3–4 days; the cauliflower rice will soften as it sits but remains tasty. Reheat gently on the stovetop to preserve texture.

For longer storage, cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat slowly. If you’re planning to freeze, consider holding back the avocado garnish until serving, and add fresh cilantro and lime after reheating.

Helpful Q&A

Can I make this on the stove instead of the Instant Pot? Yes. Simmer the drained Ro-Tel, tomatillos, onion, stock, chiles, and spices in a large pot for 20–25 minutes until the tomatillos are soft. Add the cooked chicken and thawed cauliflower rice and simmer uncovered 15–20 minutes until flavors marry.
What if I don’t like cilantro? Substitute chopped parsley or scallions for a different fresh finish, but cilantro is traditional and bright in this dish.
Can I use fresh green chiles instead of the canned 4 oz. can? You can, but flavor and heat will differ. Start with a mild chile and adjust; canned provides a consistent result.
Is there a low-sodium option? Use low-sodium chicken stock and reduce or omit the added teaspoon of salt initially; adjust at the end after tasting.

Ready, Set, Cook

This Chicken Tomatillo Soup is one of those recipes that rewards exact steps: drain the Ro-Tel, pressure-cook the tomatillos with the stock, and finish bright with lime and cilantro. It’s practical, fast in an Instant Pot, and friendly to swaps when needed. If you try it, tell me how you served it and whether you added anything extra — I always love hearing small adjustments that made the soup perfect at your table.

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