The Surprise Hit of the Season

The harsher-than-usual winter weather this year has had me jamming on the thick and hearty soups that I’ve come to depend on to revive and energize me. Like long-cooking beef soups and bean soups. So, I wasn’t quite expecting to fall head over heels for something on the brothier side of the soup equation.

But, that’s exactly what happened. After stuffing an early run-through of this soup full of green chiles and tender chicken and aromatic veggies, that first spoonful was fireworks wonderful. Warming and flavorful and zesty. It was exactly what I needed on that day, when the first snowflakes of the season fell.

And now, because it’s a fairly quick-cooking soup, it’s one I return to often, even on weeknights. It’s warming and inviting, and the leftovers are amazing for lunch the rest of the week. I made this soup with winter in mind, but honestly, I can’t wait to make a big batch this summer, when all of the chile peppers and veggies have been freshly harvested from my very own vegetable garden. It’s gonna rock the party!

Chile Verde Tortilla Soup is —

• Full of vibrant flavor: Green chiles, salsa verde, and zesty seasonings pack every bite with deliciousness.
• Versatile: Use leftover or rotisserie chicken, or take it vegetarian with white beans or cubed tofu.
• Customizable: Easily adjust the spice level to your liking by adding more or fewer chiles, and use your favorite toppings.
• Great for leftovers: Flavors deepen over time, making it even better the next day.

Main Ingredients and Substitutions

Green Chile Peppers — Expect green chiles to be the stars of the soup. This recipe leans to the milder side with green bell peppers, poblanos, canned mild green chiles, and a mild salsa verde. You can add or substitute hotter chiles to your heart’s content. For a little extra zest, consider adding a jalapeño or serrano pepper. If you have a favorite medium or hot salsa verde, go for it!

A note of caution: no matter how mild you try to go, chile peppers always have a bit of a kick. So, if you have family members who can’t handle any spice level, this soup may not be for you. Opt for traditional Chicken Tortilla Soup instead.

Aromatics and Seasonings — Begin with onions, celery, garlic, and green bell peppers to create a savory soup base. This classic Holy Trinity flavor mix works perfectly here. Rotel tomatoes add vibrant acidity, while a generous helping of taco seasoning finishes the Mexican-inspired flavor profile.

Chicken — I prefer using rotisserie chicken or leftover frozen chicken. You can also cook fresh chicken breasts separately, then shred and add per the recipe. Alternatively, for a vegetarian version, skip the chicken and consider adding a can of drained white beans or cubed tofu instead.

Tortilla Chips — Contributing a lovely masa flour flavor key to Mexican dishes, tortilla chips serve two purposes in this soup. First, crushed tortillas thicken the soup, while whole chips are served alongside for dipping.

Cook’s Notes

• Chiles can vary in heat from plant to plant. Test your poblano to gauge its heat before using it in your soup.
• A pinch of sugar balances the acidity of the soup without making it sweet.
• I recommend the Siete brand of taco seasoning for a balanced flavor profile without excessive cumin.

How to Make Chile Verde Tortilla Soup

Ready to make the recipe? Skip to the recipe card now for the full ingredient list, or continue for a visual guide.

Prep notes

Here are some guidelines for prepping the ingredients:

• Peel and dice the red onion.
• Clean and dice the celery ribs.
• Wash and chop the green bell pepper and poblano, discarding the seeds.
• Mince the garlic cloves.
• Peel and dice the potato.
• Wash, dry, and chop the cilantro leaves.
• Squeeze lime juice into a small bowl.
• Crush tortilla chips into fine pieces.

Step 1: Sauté the chile peppers and aromatics

Heat the oil in a large soup pot and sauté the aromatics and potatoes until softened.

Step 2: Add the remaining vegetables and seasonings

Mix in the tomatoes, canned green chiles, salsa verde, garlic, crushed tortilla chips, and taco seasoning.

Step 3: Finish the soup

Add the broth, bring to a simmer for 10 minutes, then reduce heat and stir in the chicken and cilantro.

Storing

This soup stores well and tastes better the next day. It also freezes beautifully.

Check out more kitchen tools and ingredients available on Amazon or find unique products on AliExpress.