Roasted Green Chili and Chicken Tortilla Soup

Green-chili-and-cilantro-tortilla-soup

There are so many delicious versions of tortilla soup out there to try and so little time.

When I go to a Mexican restaurant, if I can break myself away from ordering my usual enchiladas, I like to try out the tortilla soup.

One of my fave things about tortilla soup is when avocado is cut up in the soup.  So of course this recipe has plenty of avocados in it.

Oftentimes tortilla soup has pieces of corn tortillas in it. This version has a puree of corn tortillas and roasted green chiles.

This way you get the wonderful corn tortilla taste and it thickens the soup a bit at the same time.

If you have leftover chicken it would work perfect for this recipe too.  It can be cubed or shredded.

This soup has just a little bit of spiciness to it and tastes so good on a cold winter’s eve.

Thank you so much for stopping by and have a great rest of the week.

Let’s check out the ingredients.

chicken-tortilla-soup

Boneless skinless chicken breasts (or leftover chicken, cubed or shredded), long green chiles, celery, onion, garlic, Serrano chili pepper, corn tortillas, Mexican dried oregano (or regular dried oregano), ground cumin, salt, pepper, olive oil, chicken broth, avocado, lime and sour cream (optional).

Here’s how to make it.

Preheat the oven to 350 degrees F.

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Cut the green chiles in half lengthwise and remove the stem and seeds.

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Lay the green chiles on a small cookie sheet and drizzle olive oil on top.  Mix the green chiles around so that all sides are coated with olive oil.

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Add the salt…

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…and pepper.

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Bake in a preheated oven until the chiles start to char (about 10 minutes).  Remove from the oven and set aside.

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Heat a medium size pot on medium heat and add the olive oil.

Next,

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chop the onions…

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…celery,

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Serrano pepper,

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and garlic.

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Then,

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add the veggies to the pot and stir as they cook (for about 5 minutes).

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Cut the chicken in small pieces…

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….and add them to the pot.  Stir as the chicken thoroughly cooks.

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Add pepper, cumin…

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…broth and oregano to the pot and stir.

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In a blender, add the roasted green chiles…

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…tortillas and about 3 ladles of broth from the pot.  Blend to incorporate all of the ingredients.

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Add the green chili mixture to the soup and stir.

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Chop the cilantro stems and add them to the soup (reserving the cilantro leaves to add to the soup before serving).

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Add the salt, give it a quick taste test…add more salt if needed

Cover the pot with a lid and turn the heat down to simmer.  Let simmer for another 15 to 20 minutes.  About 5 minutes before serving, add the cilantro leaves and stir.

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Serve the soup while hot with pieces of avocado and lime wedges (to be juiced in the soup just before eating). Garnish with a sprig of cilantro.

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More tortilla soup recipes:

Chicken Tortilla Soup by The Pioneer Woman
Tortilla Soup by Simply Recipes
Slow-Cooker Chicken Tortilla Soup by Gimme some Oven
Easy One Pot Tortilla Soup by How Sweet It Is
Easy Chicken Tortilla Soup by She Wears Many Hats
Shrimp Tortilla Soup by Laylita’s Recipes
Chicken Tortilla Soup with Hatch Chiles by the Wicked noodle

Roasted Green Chili and Chicken Tortilla Soup

Yield: Serves 2

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Ingredients:

FOR THE ROASTED GREEN CHILES:
3 long green chiles, seeded and cut in half lengthwise
1 tablespoon olive oil
3 dashes salt
3 dashes ground black pepper

FOR THE SOUP:
2 teaspoons olive oil
½ cup chopped celery
½ cup chopped onion
1 Serrano chili pepper, seeded and chopped
2 cloves garlic, chopped
2 boneless, skinless chicken breasts, cut in small pieces
32 ounces of chicken broth
¼ teaspoon Mexican dried oregano leaves
3 dashes ground cumin
4 dashes ground black pepper
3 corn tortillas
Roasted green chiles
2 tablespoons of chopped cilantro stems
¼ teaspoon salt (or salt to taste)
1 cup fresh cilantro leaves
1 avocado, seeded and sliced (for the serving bowls)
1 lime, quartered (for the serving bowls)
2 dollops sour cream (optional, for garnish)
2 sprigs of cilantro (for garnish)

Directions:

Preheat the oven to 350 degrees F. Lay the green chiles on a small cookie sheet and drizzle olive oil on top. Mix the green chiles around so that all sides are coated with olive oil. Add the salt and pepper. Bake in a preheated oven until the chiles start to char (about 10 minutes). Remove from the oven and set aside.

Heat a medium size pot on medium heat and add the olive oil. Add the onions, celery, Serrano pepper, and garlic. Stir as the veggies cook (for about 5 minutes). Add the pieces of chicken and stir as it thoroughly cooks. Add the oregano, cumin and pepper, and stir. Add the chicken broth.

In a blender, add the roasted green chiles, tortillas, and about 3 ladles of broth from the pot. Blend to incorporate all of the ingredients. Add the green chili mixture to the pot and stir. Add the cilantro stems (reserving the cilantro leaves to add just before serving) and stir.

Add the salt, give it a taste test and add more salt if needed. Cover the pot with a lid and turn the heat down to simmer. Let simmer for another 15 to 20 minutes. About 5 minutes before serving, add the cilantro leaves and stir. Serve the soup while hot with pieces of avocado and lime wedges (to be juiced in the soup just before eating). Garnish with sour cream (optional) and a sprig of cilantro.

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