Green Chili Chicken Tortilla Soup Recipes

HATCH GREEN CHILE CHICKEN VEGETABLE SOUP

Steps:

• In a large pot over medium-high heat, add oil. Add garlic and onion; stir until onion begins to soften. Add cumin. Stir for another minute.
• Add butternut squash and chicken to the pan. Stir occasionally until chicken begins to brown.
• Add chicken stock, corn, green chile, and black beans to the pot. Cover and turn heat to a low simmer. Simmer approximately 30 minutes (until butternut squash is tender)
• While soup simmers, prepare the toppings.
• Cut tortillas in half. Slice in strips 1/4"-1/2" wide. Fry in hot oil in a small fry pan, until brown. Drain on paper towels.
• Grate cheese if necessary.
• Stem cilantro if necessary.
• Chop scallions.
• Cut lime in wedges.
• Ladle soup into soup bowls. Top with tortilla strips and a sprinkling of grated cheddar.
• Place bowls under the broiler to melt cheese (optional.)
• Top with cilantro and scallions, and serve with a wedge of lime.

505 SOUTHWESTERN® GREEN CHILE TORTILLA SOUP

Steps:

• Combine all ingredients into a slow cooker.
• Cook on low for 8 hours or on high for 4 hours. Check the chicken for doneness after 2-3 hours.
• Remove chicken and shred.
• Return to soup and serve.
• Top with all the fixings!

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

VEGETARIAN TORTILLA SOUP

Steps:

• Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
• Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
• Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
• Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.