Description
This vibrant Green Chile Chicken Tortilla Soup features a unique tomatillo base that elevates the classic recipe with a delightful tang and smoky flavor. Perfect for any day of the week, it’s a comforting and satisfying meal you’ll want to make again and again!
Ingredients
- Tomatillos
- Green Chiles (fresh poblano or Anaheim chiles)
- Shredded cooked chicken
- Yellow onion
- Garlic cloves
- Low-sodium chicken broth
- Ground cumin
- Dried oregano
- Ground coriander
- Corn tortillas
- Fresh lime juice
- Diced avocado (for topping)
- Fresh cilantro (for topping)
- Crumbled cotija cheese or Monterey Jack (for topping)
- Sour cream or Greek yogurt (for topping)
- Crispy tortilla strips (for topping)
Instructions
- Preheat your broiler or grill. Remove the husks from the tomatillos and rinse them thoroughly. Place the tomatillos and fresh poblano/Anaheim chiles on a baking sheet. Broil for 10-15 minutes, flipping occasionally, until the tomatillos are softened and slightly charred, and the chiles are blistered and darkened. If using canned chiles, skip roasting them.
- Once roasted, transfer the fresh chiles to a bowl and cover tightly with plastic wrap or place them in a paper bag for 10-15 minutes. This steams them, making the skin easier to remove. Peel, core, and deseed the chiles (wear gloves if sensitive to heat).
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Carefully transfer the roasted tomatillos, peeled chiles (or canned chiles), sautéed onion and garlic, and about 1 cup of chicken broth to a blender. Add the ground cumin, dried oregano, and coriander. Blend until smooth. For a slightly chunkier texture, you can pulse rather than blend completely smooth.
- Pour the blended tomatillo mixture back into the pot. Add the remaining chicken broth and the shredded cooked chicken. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld. The longer it simmers, the richer it will taste.
- If you like a thicker soup with more body, you can add 2-3 corn tortillas (torn into pieces) to the blender with the tomatillo base, or simply stir them into the simmering soup until they soften and break down. Alternatively, stir in 1-2 tablespoons of masa harina if desired for thickening.
- Stir in the fresh lime juice. Taste the soup and season generously with salt and black pepper. Adjust spices as needed.
- While the soup simmers, cut corn tortillas into thin strips. You can fry them in a shallow pan with oil until crispy and golden, or bake them at 375°F (190°C) for 10-15 minutes until crunchy. Season lightly with salt.
- Ladle the hot soup into bowls. Garnish generously with crispy tortilla strips, diced avocado, fresh cilantro, crumbled cheese, and a dollop of sour cream or Greek yogurt. Enjoy immediately!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don't skip roasting the tomatillos and chiles for a deeper flavor. Use fresh lime juice for the best taste, and feel free to customize toppings based on your preferences.