Soups & BrothsEasyFree

Green Chile Corn Soup with Chicken (Chileatole)

Name: Green Chile Corn Soup with Chicken (Chileatole)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 1 Onion; 2 Corn on the cob; 1 bunch Epazote; 800 g Chicken; 3 Poblano peppers; 2 cloves Garlic; 2 Serrano chiles; 4 Tomatillos; 100 g Corn masa

65 min (20 prep + 45 cook) Easy 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Thick corn and green chile broth with chicken and epazote. Pre-Hispanic dish from central Mexico.

About this recipe

Thick corn and green chile broth with chicken pieces, epazote and corn on the cob. Traditional dish from central Mexico with pre-Hispanic roots.

History & Origin

Chileatole is one of the oldest dishes from central Mexican cuisine, with pre-Hispanic roots tracing back to the Nahua culture of the Mexican plateau. Its name comes from Nahuatl: "chile" (chile) and "atolli" (atole), meaning essentially a spicy atole. This speaks to its dual nature: it is both a thick drink and a substantial stew. Before the Spanish arrived, chileatole was prepared with corn masa dissolved in water, ground chiles and aromatic herbs like epazote. Over time it was enriched with chicken, corn kernels and other ingredients that made the preparation a complete and nutritious dish. In the states of Puebla, Hidalgo, Veracruz and Estado de México, chileatole remains a festive and family celebration dish. It is prepared especially for Christmas posadas, outdoor gatherings and weekend reunions. Each region has its own version: in Puebla the green version with poblano chile and epazote predominates; in Veracruz hierba santa is added; in Hidalgo chipotle chile is incorporated for smokier versions. The technique of dissolving the corn masa into the broth is fundamental to achieving the characteristic consistency of chileatole.

Estimated cost

$6.50

Total cost

$1.08

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

310

Calories

26g

Protein

35g

Carbohydrates

Fat

Fiber

540mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 800 g chicken (thighs and drumsticks) in 2 litres of water with 1/2 onion, 1 garlic clove and salt for 30 minutes. Remove chicken, shred it and reserve the hot stock.
💡 Strain the stock so it is clear.
2
Roast 3 poblano peppers, 2 serrano chiles and 4 tomatillos on a griddle. Peel the poblanos and remove seeds. Blend everything with 1/2 onion, 1 garlic clove and 1/2 cup stock.
3
Dissolve 100 g corn masa in 1 cup cold stock until lump-free. Set aside.
💡 The masa thickens the broth and gives it its characteristic consistency.
4
In a large pot, heat 1 tablespoon oil. Fry the green sauce for 5 minutes. Add remaining stock and bring to the boil.
5
Pour the dissolved masa slowly into the boiling broth, stirring constantly. Add 2 corn cobs cut into rounds and the shredded chicken. Cook 15 more minutes.
💡 Stir frequently to prevent sticking.
6
Add a bunch of fresh epazote, adjust salt and simmer 5 minutes. Serve very hot with tortillas.
💡 Epazote is added at the end to preserve its freshness.