Coupon Clipping Cook®

Roasted Green Chili and Chicken Tortilla Soup

A wonderful soup all year round.

Green Chili and Chicken Tortilla Soup in bowl

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 any night of the week.

Here are 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“.

Let’s check out the ingredients.

Green Chili and Chicken Tortilla Soup ingredients

For the Roasted Green Chiles – Long green chiles, olive oil, salt and pepper

For the Soup – Boneless skinless chicken breasts (or leftover chicken, cubed or shredded), celery, onion, garlic, Serrano chili pepper, corn tortillas, Mexican dried oregano (or regular dried oregano), ground cumin, cilantro, salt, pepper, olive oil and chicken broth

For Serving – avocado, lime, cilantro and sour cream (optional)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Green Chiles:

Preheat the oven to 350 degrees F.

Sliced green chiles on cutting board

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

Drizzle olive oil on sliced green chiles in pan

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.

Sprinkle salt on sliced green chiles in pan

Add salt…

Sprinkle pepper on sliced green chiles in pan

…and pepper on the chiles.

Roasted green chiles in sheet pan

Bake in a preheated oven until the chiles start to char (about 10 minutes).

Remove from the oven and set aside.

For the Soup:

Chopped onion on cutting board with knife

Chop the onions…

Chopped celery on cutting board with knife

…celery…

Chopped Serrano pepper on cutting board with knife

…Serrano peppers…

Chopped garlic on cutting board with knife

…and garlic.

Set aside for a moment.

Add olive oil to pot

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

Add onion, celery and jalapeno in pot

Next…

Add garlic to pot

…add each of these chopped vegetables and garlic to the pot.

Stir chopped vegetables in pot

Stirring as they cook for 5 minutes.

Cut raw chicken on plate

Cut the chicken in small pieces…

Add cut chicken in pot with vegetables

…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 to pot with chicken and vegetables

Add pepper, cumin…

Add dried oregano to pot with broth

…broth and oregano to the pot and stir.

Roasted green chiles in blender pitcher

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

Blend roasted chiles and tortillas in blender

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.

Pour blended green chiles and tortillas in soup

Add the green chili mixture to the soup and stir.

Chopped cilantro in measuring cup

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

Cover soup pot with lid

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.

Green Chili and Chicken Tortilla Soup in bowl

Serve the soup while warm with pieces of avocado and lime wedges (to be juiced in the soup just before eating).

Garnish with a sprig of cilantro and enjoy.

Green Chili and Chicken Tortilla Soup in bowl

Thank you so much for stopping by CCC!

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

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Green Chili and Chicken Tortilla Soup

Roasted Green Chili and Chicken Tortilla Soup

A wonderful soup all year round!
Print Pin
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American, Mexican
Keyword: Mexican Food, Soup, Tortilla Soup
Servings: 2

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 peeled and 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 (to add to the soup when cooking)
  • ¼ teaspoon salt or salt to taste

For Serving:

  • 1 cup fresh cilantro leaves (to add to the soup just before serving)
  • 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

Instructions

For the Roasted Green Chiles:

  • 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 salt and pepper on the chiles. 
  • Bake in a preheated oven 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 while warn 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 speed
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