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Green Chili Chicken Tortilla Soup

Green Chili Chicken Tortilla Soup

LindySez
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!
5 from 2 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Lunch, Main Course, Soups, Stews & Chili
Cuisine Tex-Mex
Servings 4
Calories 227 kcal

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
  • ¼ cup cilantro chopped
  • 2 limes cut into quarters

Instructions
 

  • 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.
  • 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.
  • 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.
  • Remove the chicken breast and allow to cool. Add the hominy to the pot and simmer another 10 minutes.
  • 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.
  • Ladle the soup into bowls and top with your toppings of choice, and squeezing lime juice into it as desired

Nutrition

Serving: 1gSodium: 233mgFiber: 5gCholesterol: 46mgCalories: 227kcalPolyunsaturated Fat: 11gSaturated Fat: 2gFat: 12gProtein: 22gCarbohydrates: 25g
Keyword chicken soup with green chili, green chili chicken, soup with chicken chili
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