Green Chili Chicken Tortilla Soup

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Green Chili Chicken Tortilla Soup

“Green Chili Chicken Tortilla Soup is a tasty combination of chilies, chicken, and broth, garnished as you wish – simple to make and delicious to eat!”

 

Green Chili Chicken Tortilla Soup

Ingredients

  • 2 tablespoons extra virgin olive oil or grapeseed oil
  • 4 chicken breasts, bone in with skin
  • 3 poblano chilies, seeded and roughly cut
  • 3 ancho chilies, seeded and roughly cut
  • 3 jalepeno chilies, seeded and roughly cut
  • 1 white onion, roughly cut
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon dried oregano, or to taste
  • 8 cups low-sodium or homemade chicken stock
  • 1 (14.5 - ounce) can white hominy, (optional)
  • salt and pepper, to taste
  • Serve With:

  • Baked tortilla strips (cut the tortilla into 3rds then into thin strips and bake in the oven at 350º F for about 10 minutes)
  • 2 ripe tomatoes, diced
  • I avocado diced
  • 3 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 2 limes, cut into quarters

Method

Step 1

Heat the oil until hot, but not smoking, in a large soup pot or Dutch oven. Generously season the chicken breast with salt and pepper then place in the hot oil, skin side down. Leave to brown, about 5 minutes. Then turn and brown the other side, about 3 minutes. Take the chicken out of the pan and set aside. When cool, remove the skin.

Step 2

Meanwhile, put the chilies and onion (in batches) into the work bowl of a food processor. Roughly chop, do not pulverize, with on/off pulses (about 7 or 8). After you take the chicken out of the pot, lower the heat and add the chopped chilies and onion, stir, then cover and allow to sweat over low heat, about 10 minutes.

Step 3

Add the cumin and oregano, some salt and pepper, then add the chicken stock. Put the chicken breasts back into the pot, bring to a simmer, cover, and simmer 30 minutes.

Step 4

Remove the chicken breast and allow to cool. Add the hominy to the pot and simmer another 10 minutes.

Step 5

When the chicken is cool enough to handle, shred as much meat as you want in the soup (I used only 3 - save what you don't use for another use) and add back to the pot. Simmer until hot.

Step 6

Ladle the soup into bowls and top with your toppings of choice, and squeezing lime juice into it as desired.

 


The making of Green Chili Chicken Tortilla Soup

A printer-friendly recipe card can be found at the bottom of this post

 

Green Chili Chicken Tortilla Soup

 

My son likes to play with his food.

I like to play with my food.

Green Chili Chicken Tortilla Soup is fun to play with.

Yes, it’s as much fun as regular Chicken Tortilla Soup.

I started my Chicken Tortilla Soup adventure with a basic recipe that combined chicken broth, chicken, and lime.  Pretty basic stuff.  I embellished with this recipe with my original Chicken Tortilla Soup which is a wonderful full-bodied soup…but I wanted one that allowed me to use the fresh peppers that I had growing in the garden.  A bit spicier…more of the chilies than the chicken or the tomato.  Tomato is easy, balanced chilies, a bit more difficult.

You can certainly adjust the flavors of this soup to suit your particular “heat” factor.  But overall, the soup is not hot hot hot, only nicely heated.  And if you want to roast the peppers, well, you certainly can do so, the soup will be milder even still, with a different flavor…but I’ve done it and it’s still delicious.  I prefer the ease of not having to roast and peel the chilies…raw, then sautéed is fine with me.

What the heck is hominy

Hominy, while an optional ingredient, is, to me, required.  Hominy, like harmony, brings this dish together.

Hominy is simply a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. So it’s corn, stupefied!

What’s in your soup?

So as I said, my son likes to play with his food.  I like to play with mine.  And my hubby plays with his too.  Put out whatever ingredients you think your family will love and let them add them … (reminds me of a favorite movie… The Princess Bride)… “As you wish”.

 

Green Chili Chicken Tortilla Soup

Green Chili Chicken Tortilla Soup

Green Chili Chicken Tortilla Soup is a tasty combination of chilies, chicken, and broth, garnished as you wish - simple to make and delicious to eat!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil or grapeseed oil
  • 4 chicken breasts, bone-in with skin
  • 3 poblano chilies, seeded and roughly cut
  • 3 ancho chilies, seeded and roughly cut
  • 3 jalapeno chilies, seeded and roughly cut
  • 1 white onion, roughly cut
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon dried oregano, or to taste
  • 8 cups low-sodium or homemade chicken stock
  • 1 (14.5 - ounce) can white hominy, (optional)
  • salt and pepper, to taste
  • Serve With:
  • Baked tortilla strips (cut the tortilla into 3rds then into thin strips and bake in the oven at 350º F for about 10 minutes)
  • 2 ripe tomatoes, diced
  • I avocado diced
  • 3 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 2 limes, cut into quarters

Instructions

Step 1

Heat the oil until hot, but not smoking, in a large soup pot or Dutch oven. Generously season the chicken breast with salt and pepper then place in the hot oil, skin side down. Leave to brown, about 5 minutes. Then turn and brown the other side, about 3 minutes. Take the chicken out of the pan and set aside. When cool, remove the skin.

Step 2

Meanwhile, put the chilies and onion (in batches) into the work bowl of a food processor. Roughly chop, do not pulverize, with on/off pulses (about 7 or 8). After you take the chicken out of the pot, lower the heat and add the chopped chilies and onion, stir, then cover and allow to sweat over low heat, about 10 minutes.

Step 3

Add the cumin and oregano, some salt and pepper, then add the chicken stock. Put the chicken breasts back into the pot, bring to a simmer, cover, and simmer 30 minutes.

Step 4

Remove the chicken breast and allow to cool. Add the hominy to the pot and simmer another 10 minutes.

Step 5

When the chicken is cool enough to handle, shred as much meat as you want in the soup (I used only 3 - save what you don't use for another use) and add back to the pot. Simmer until hot.

Step 6

Ladle the soup into bowls and top with your toppings of choice, and squeezing lime juice into it as desired

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 227Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 233mgCarbohydrates: 25gFiber: 5gProtein: 22g

Nutritional values may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    287
  • Protein
    22g
  • Carbohydrate
    25g
  • Dietary Fiber
    5g
  • Cholesterol
    46mg
  • Sodium
    223mg
  • Fat
    12g (2g Sat, 9g Mono, 2g Poly)

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