This hearty soup with Mexican flavors is easy to make with leftover roast chicken and a few things from the pantry and store. It holds well in the refrigerator for a few days, so make it ahead. It works equally well with leftover turkey broth and roast turkey after Thanksgiving. This recipe doubles easily.

Servings 2



• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped mild fresh green chili such as an Anaheim
• 1 cup chopped tomatillos about 6 ounces
• 3-4 garlic cloves finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ancho chili powder
• 3 cups chicken or turkey broth preferably homemade
• 8 ounces of shredded roast chicken about 1 1/4 cups, or turkey
• 1 can pinto beans 15 ounces, rinsed and drained
• Salt and pepper to taste
• 2-3 teaspoons chopped cilantro or parsley
• 3-4 ounces grated Jack cheese optional
• 1/2 avocado quartered and diced


1. Heat olive oil in a 3 1/2 – 4 quart pot over medium low heat. Add onion, celery and chili pepper. Cook until soft, stirring occasionally, about 5 minutes. Add tomatillos and cook another few minute until soft. Add garlic and cook 1 minute. Add cumin, coriander and ancho chili pepper and cook, stirring, about 5 minutes to allow flavors to bloom.
2. Add chicken broth, chicken and beans. Bring soup to a simmer and heat through. When hot serve with cilantro, cheese and avocado if desired.
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