Nov 012007

My husband and I met while students in New Mexico and, as our love grew, so did our love for green chile. I picked up this salsa the other day at the store on sale and thought I’d try it out in one of my favorite soups, Chicken Tortilla, and I’m happy to say, it was fantastic! It is super simple to make and I generally have all the ingredients in my freezer and pantry and can whip up a batch in no time!

Serve soup with either home-made tortilla strips (baked in the oven with tortillas you have in your fridge, flour or corn, whatever you prefer – slice, spray lightly with cooking spray and taco seasoning and bake until toasty at 400 degrees Farenheit) or tortilla chips. I prefer this soup over chicken noodle any day to cure any nasty cold or flu this season!
Green Chile Chicken Tortilla Soup

One large onion, diced
Five garlic cloves, minced
Two turns around the pan of olive oil
One rotisserie chicken worth of chicken (approximately 5 cups), taken off the bone and skin and pulled apart or diced into bite size pieces
2 16oz jars of green chile sauce/salsa (NOT Enchilada sauce – I used El Pinto)
One can black beans, drained and rinsed
1 Cup frozen corn kernels
3 cups chicken stock
1 tsp. cumin
1 tsp. ground black pepper
2-3 Tbsp fajita or taco seasoning (depending on your taste)

In a large saucepan over medium heat saute onions & garlic in olive oil until soft. Add chicken, salsa, beans, corn, stock and spices. Add water to cover, if needed. Simmer for at least 30 minutes. Season to taste. Serve either on top of or with tortilla chips with a dollop of sour cream and shredded cheddar and/or monterey jack cheese.

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  3 Responses to “Green Chile Chicken Tortilla Soup”

  1. Im actually trying this recipe tonight and im wondering how many servings it makes.. im cooking for 6 adults who love to have seconds.. lol..

  2. […] and my favorite way to use the leftovers (once you’re sandwiched out)? Green Chile Turkey Tortilla Soup. […]

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