Predictable with Hatch chiles, unique with Chimayo chile powder, creamy with creamed corn, and topped with a avocado and and a dollop of sour cream. This is how we prepare Roasted Green Chile Chicken Tortilla Soup on the Ranch.
Since writing this soup, I have also posted instructions for an Instant Pot version. Please reference: Instant Pot Chicken Tortilla Soup.
There are about as many recipe versions of Chicken Tortilla Soup as there are for pizza. But common denominators are chicken, and spice. But a couple of unexpected ingredients make all the difference in my version of this very popular classic.
My secret to a great chicken tortilla soup is to give it a creamy spin. And I use a can of cream corn to add that hint of creaminess and a hint of sweet flavor. You’ll also find Chimayo Chile Powder, which can be difficult to find, so please don’t let that stop you from making this recipe. You can simply substitute Ancho Chile Powder, which is a milder version of red chile powder and if you’re after the heat of Chimayo, add in a pinch of cayenne.
We’re lucky out here in the West, we have easy access to Hatch Chile Peppers. If you can’t find them, or other varieties of roasted chile peppers in the freezer section of your grocery store, check the Mexican Food aisle for canned roasted chile.
Recipe for Roasted Chile Chicken Tortilla Soup
I hope you give this version of Chicken Tortilla Soup a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.
And if you have a unique version of Chicken Tortilla Soup, let me know, I’d love to give it a try.
More Tortilla Soup Recipes
Predictable with Hatch chiles, unique with Chimayo chile powder, chewy with chicken, creamy with avocado and cooled with a dollop of sour cream to temper the heat of the spice, this is how I prepare Roasted Green Chile Chicken Tortilla soup on the Ranch.
- 3 Tablespoons Olive oil
- 1 large sweet onion chopped
- 4 cloves garlic diced
- 2 chicken breasts bone in, skin on
- 32 ounces chicken stock
- 1 teaspoon ground cumin
- 15 ounce can chopped tomatoes undrained
- 1/2 can Rotel tomatoes undrained
- 15 ounce can cream corned
- 1 teaspoon Mexican Oregano
- 1/2 teaspoon Chamayo Chile powder
- 1 teaspoon chile powder
- 4 Hatch chile roasted, peeled and chopped
- Corn chips sour cream, chopped cilantro, diced avocado for topping
- salt/pepper to taste
- In a Dutch oven heat olive oil to medium high heat. Add chopped onions and cook until tender, about 5 minutes. Add chopped garlic and cook until fragrant. Pour in the chicken broth and add the cumin. Place the chicken breasts in the pan. Cover and cook for 15 minutes. Turn breasts over and cook 15 minutes more.
- Remove chicken breasts from broth and let cool. When able to handle, remove skin and shred chicken from the bone.
- To the soup, add canned tomatoes, creamed corn,spices and Hatch chile. Add shredded chicken and simmer for 10 minutes.
- Ladle soup into soup bowls, top with hand crushed corn chips, a dollop of sour cream, diced avocado and sprinkle with cilantro.
Chimayo Chile Powder can be difficult to find, so please don't let that stop you from making this recipe. You can simply substitute Ancho Chile Powder, which is a milder version of red chile powder and if you're after the heat of Chimayo, add in a pinch of cayenne.
We're lucky out here in the West, we have easy access to Hatch Chile Peppers. If you can't find them, or other varieties of roasted chile peppers in the freezer section of your grocery store, check the Mexican Food aisle for canned roasted chile.
Roasted Green Chile Chicken Tortilla Soup …It’s What’s For Dinner.