Print

Roasted Green Chile Chicken Tortilla Soup

Easy Creamy Chicken Tortilla Soup, perfect for a weeknight fiesta.

Course Soup
Cuisine Mexican
Keyword #chicken, tortilla soup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 1283 kcal
Author www.highlandsranchfoodie.com

Ingredients

  • 3 Tablespoons Olive oil
  • 1 large sweet onion chopped
  • 4 cloves garlic diced
  • 2 chicken breasts bone in, skin on. Or 1 rotisserie chicken. See notes.
  • 32 ounces chicken stock
  • 1 teaspoon ground cumin
  • 15 ounce can chopped tomatoes undrained
  • 1/2 can Rotel tomatoes undrained. If I use the whole can, it simply makes the soup too spicy for us.
  • 15 ounce can creamed corn undrained
  • 1 teaspoon Mexican Oregano
  • 1/2 teaspoon Chimayo 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

Instructions

  1. 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.

  2. 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. (skip this step if using shredded rotisserie chicken)

  3. Remove chicken breasts from broth and let cool. When able to handle, remove skin and shred chicken from the bone.
  4. To the soup, add canned tomatoes, creamed corn, chile powder, chili powder and Mexican Oregano and Hatch chile. Use a potato masher or the back of a fork to crush most of the tomatoes. This will help them break down during the cooking process. Add shredded chicken breast, or shredded rotisserie chicken and simmer for 10 minutes.

  5. Ladle soup into soup bowls, top with hand crushed corn chips or multi-colored tortilla strips. Stir in a dollop of sour cream, top with diced avocado and sprinkle with cilantro.

Recipe Notes

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.

I also like to purchase a rotisserie chicken to make this soup. It cuts down on the cooking time. Before you start the cooking process, remove and shred the meat from a rotisserie chicken. You'll need about 4 cups. Since the chicken is already cooked, add it as you would the shredded chicken breast. 

Nutrition Facts
Roasted Green Chile Chicken Tortilla Soup
Amount Per Serving
Calories 1283 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 53mg18%
Sodium 5324mg231%
Potassium 4134mg118%
Carbohydrates 274g91%
Fiber 27g113%
Sugar 70g78%
Protein 50g100%
Vitamin A 2305IU46%
Vitamin C 162mg196%
Calcium 397mg40%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.