Roasted Green Chili and Chicken Tortilla Soup
A flavorful soup to enjoy all year round.
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.
There are so many delicious versions of tortilla soup out there to try and so little time.
So, in this recipe I included all of the things I like about the various tortilla soups that I’ve tried.
About the Ingredients in this Soup
Corn Tortillas – Oftentimes tortilla soup has pieces of corn tortillas in it.
Instead, in this version of tortilla soup, there’s a puree of corn tortillas and roasted green chiles.
This way you get the wonderful corn tortilla taste, and it thickens the soup a little at the same time.
Vegetables and Garlic – The garlic, celery, onion, serrano pepper and chicken are sautéed together before they’re added to the soup.
The serrano pepper adds a mild spiciness to the soup (feel free to add more serrano peppers if preferred).
About the Ingredients Added Just Before Serving
One of my favorite things about tortilla soup is when avocado is cut up and added to the soup just before serving.
So, of course this recipe has plenty of avocados in it (added just before serving).
Cilantro and lime juice are also added to the soup just before serving which add a wonderful fresh taste.
Let’s check out the ingredients.
Roasted Green Chiles – Long green chiles, olive oil, salt and pepper
Soup – Boneless skinless chicken breasts (or leftover chicken, cubed or shredded), celery, onion, garlic, Serrano chili pepper, corn tortillas, dried oregano leaves, ground cumin, cilantro, salt, pepper, olive oil and chicken broth
Serving – avocado, lime, cilantro and sour cream (optional)
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Green Chiles:
Preheat the oven to 350 degrees F.
Cut the green chiles in half lengthwise and remove the stem and seeds.
Lay the green chiles on a small sheet pan and drizzle olive oil on top.
Mix the green chiles around so that all sides are coated with olive oil.
Add salt…
…and pepper on the chiles.
Bake in a preheated oven (at 350 degrees F.) until the chiles start to char (about 10 minutes).
Remove from the oven and set aside.
For the Soup:
Chop the onions…
…celery…
…Serrano peppers…
…and garlic.
Set aside for a moment.
Heat a medium size pot on medium heat and add olive oil.
Next…
…add each of these chopped vegetables and garlic to the pot.
Stirring as they cook for 5 minutes.
Cut the chicken in small pieces…
…and add it to the pot. Stir.
Continue to sauté the chicken and vegetables while stirring until the chicken is thoroughly cooked (about 8 minutes or it may take longer depending on the thickness of the chicken pieces).
Add pepper, cumin…
…broth and oregano to the pot and stir.
Blending the Roasted Green Chiles – The next step is to blend the roasted green chilis with some of the broth from the pot.
When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.
Here are some tips when using a blender for hot liquids:
– add the soup to the blender jar in batches that are no larger than 1/3 full
– remove the center piece from the blender lid
– place the lid (minus the center piece) on the blender jar
– cover the lid with a clean towel folded to a size slightly larger than the lid
– hold the towel over the lid while blending on the lowest speed
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 soup and stir.
Chop the cilantro stems and add them to the soup (reserving the cilantro leaves to add to the soup before serving).
Add the salt and stir.
Give it a quick 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.
For Serving:
About 5 minutes before serving, add the cilantro leaves to the pot and stir.
Serve the soup warm 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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Roasted Green Chili and Chicken Tortilla Soup
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
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 Serrano chili pepper seeded and chopped
- 2 cloves garlic peeled and chopped
- 2 boneless skinless chicken breasts cut in small pieces
- 1 carton (32 ounces) chicken broth
- 1/4 teaspoon dried oregano leaves
- 3 dashes ground cumin
- 4 dashes ground black pepper
- 3 corn tortillas
- Roasted green chiles
- 2 tablespoons chopped cilantro stems (to add to the soup when cooking)
- 1/4 teaspoon salt or salt to taste
For Serving:
- 1 cup fresh cilantro leaves (to add to the soup just before serving)
- 1 whole avocado seeded and sliced (for the serving bowls)
- 1 whole lime quartered (for the serving bowls)
- 2 dollops sour cream optional, for garnish
- 2 sprigs cilantro for garnish
Equipment
- Blender
Instructions
For the Roasted Green Chiles:
- Preheat the oven to 350 degrees F.
- Lay the green chiles on a small sheet pan and drizzle olive oil on top. Mix the green chiles around so that all sides are coated with olive oil. Add salt and pepper on the chiles.
- Bake in a preheated oven (at 350 degrees F.) until the chilis start to char (about 10 minutes). Remove from the oven and set aside.
For the Soup (Make while the green chiles are roasting):
- Heat a medium size pot on medium heat and add olive oil.
- Add the onions, celery, Serrano pepper, and garlic. Stirring as they cook for 5 minutes.
- To the pot, add the pieces of chicken and stir. Continue to sauté the chicken and vegetables while stirring until the chicken is thoroughly cooked (about 8 minutes or it may take longer depending on the thickness of the chicken pieces).
- Then add the chicken broth, oregano, cumin and pepper, and stir.
- Blending the Roasted Green Chiles - The next step is to blend the roasted green chilis with some of the broth from the pot.
- When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.Here are some tips when using a blender for hot liquids:- add the soup to the blender jar in batches that are no larger than 1/3 full- remove the center piece from the blender lid- place the lid (minus the center piece) on the blender jar- cover the lid with a clean towel folded to a size slightly larger than the lid- hold the towel over the lid while blending on the lowest speed
- 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 chile mixture to the pot and stir. Add the cilantro stems (reserving the cilantro leaves to add just before serving) and stir. Add salt and stir. 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.
For Serving:
- About 5 minutes before serving, add the cilantro leaves to the pot and stir.
- Serve the soup warm 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.
Notes
TIPS:
When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender. Here are some tips when using a blender for hot liquids: – add the soup to the blender jar in batches that are no larger than 1/3 full – remove the center piece from the blender lid – place the lid (minus the center piece) on the blender jar – cover the lid with a clean towel folded to a size slightly larger than the lid – hold the towel over the lid while blending on the lowest speedMexican Food Inspired Recipes
More Mexican food inspired recipes you may like “Chipotle Shrimp Guacamole“, “Corned Beef Taquitos with Avocado Sauce” and “Slow Cooker Saucy Ground Meat Taco Filling“.
Other Tortilla Soup Recipes
More Tortilla Soup Recipes You May Like:
Chicken Tortilla Soup by The Pioneer Woman
Tortilla Soup by Simply Recipes
Easy One Pot Tortilla Soup by How Sweet It Is
Easy Chicken Tortilla Soup by She Wears Many Hats
