Coupon Clipping Cook

Roasted Green Chili and Chicken Tortilla Soup

A wonderful soup all year round.

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 any night of the week.

Let’s check out the ingredients.

chicken-tortilla-soup

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.

1-slice-green-chilis

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

2-add-olive-oil-to-chilis

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.

3-add-salt-to-chilis

Add salt…

4-add-pepper-to-chilis

…and pepper on the chiles.

17-roasted-chilis

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

For the Soup:

5-chop-onion

Chop the onions…

7-chop-celery

…celery…

6-chop-serrano-pepper

…Serrano peppers…

8-chop-garlic

…and garlic.  Set aside for a moment.

10-add-olive-oil-to-soup-pot

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

11-onion-celery-jalapeno-in-pot

Next…

13-add-garlic-to-soup-pot

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

12-onion-celery-jalapeno-in-pot

Stirring as they cook for 5 minutes.

9-cut-chicken

Cut the chicken in small pieces…

14-add-chicken-to-soup-pot

…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).

15-add-pepper-and-cumin-to-pot

Add pepper, cumin…

16-add-broth-and-oregano-to-pot

…broth and oregano to the pot and stir.

18-green-chilis-in-blender

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

20-blend-green-chilis-and-tortillas

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.

21-add-green-chili-tortilla

Add the green chili mixture to the soup and stir.

24-chop-cilantro

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

23-cover-soup-and-simmer

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.

3-Green-chili-and-cilantro-tortilla-soup

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.

5-Green-chili-and-cilantro-tortilla-soup

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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Print Recipe

Roasted Green Chili and Chicken Tortilla Soup

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

  1. Preheat the oven to 350 degrees F. 

  2. 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. 

  3. 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):

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

  2. Add the onions, celery, Serrano pepper, and garlic. Stirring as they cook for 5 minutes.

  3. 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).  

  4. Then add the chicken broth, oregano, cumin and pepper, and stir. 

  5. Blending the Roasted Green Chiles - The next step is to blend the roasted green chilis with some of the broth from the pot.  

  6. 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

  7. 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. 

  8. 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.

  9. Cover the pot with a lid and turn the heat down to simmer. Let simmer for another 15 to 20 minutes. 

For Serving:

  1. About 5 minutes before serving, add the cilantro leaves to the pot and stir. 

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

  3. Garnish with sour cream (optional) and a sprig of cilantro.

Recipe Notes

TIP

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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