Turkey tomatillo soup

This recipe came to me because a friend gave me a huge bag of tomatillos and I was sick of just making salsa verde. I started experimenting with some flavors and came up with a different take on Tortilla soup. My daughters wanted Turkey Noodle soup, so once I made this dish I added pasta and told them it was a new version of the classic turkey noodle. They ate two bowls each and it soon become their new favorite!


  • 7 fresh tomatillos (boiled & roasted)
  • 1 jalapeno seeded 
  • 1 pasilla pepper seeded
  • 3 tablespoons vegetable oil 
  • 1-2 pounds cooked turkey meat 
  • ½ white onion, chopped
  • 4 cloves garlic, minced 
  • 1 can fire roasted tomatoes 
  • 2 cans green chilies 
  • 2 cups cooked egg noodles 
  • 2 teaspoons cumin
  • 1 teaspoon paprika 
  • 1 teaspoon ground coriander 
  • 4 cups turkey or chicken broth 
  • ½ cups cilantro, roughly chopped
  • 1 teaspoon salt 
  • 2 teaspoons cracked pepper 


  1. De-husk and boil tomatillos and peppers for 5 -8 minutes until soft, next place under broiler or on heated grill to roast. 
  2. Combine Tomatillos and peppers into food processor or blender until smooth texture. (add 2 tablespoons of olive oil if needed) 
  3. In large stock pot or Dutch Oven, add onion and sauté with 1 teaspoon olive oil until translucent, around three minutes. 
  4. Add garlic and ¼ cup cilantro cooking additional 1-2 minutes.
  5. Then add turkey, green chilies, coriander, tomatoes and broth. Bring to a boil then reduce heat to low and simmer 45 minutes. 
  6. Remove from heat and stir in salt and remaining cilantro and cooked pasta.
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