Green chile chicken soup is a comforting bowl of roasted green chiles, sweet corn and shredded chicken. Topped with crunchy tortilla strips and fresh garnishes, it tastes like chicken enchiladas transformed into a soup.
To build a rich, roasted flavor, the green chiles are broiled with onion and garlic, then blended and added to the chicken and broth at the end.
Recipe | Roasting the Chiles | Do You Need to Peel the Peppers?
Roasting the chiles, onion and garlic brings out their sweetness and softens them enough to puree smoothly in a blender for a silky soup base.
Ingredients
Anaheim chiles are used here because they offer mild, green chile flavor without too much heat. If you prefer no heat, you can substitute bell peppers.
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Anaheim Chile Pepper
Anaheim chiles are long, mild green peppers commonly grown in California and used in many Southwestern and Mexican recipes. Hatch chiles are the same variety but often spicier due to regional growing conditions. Use whichever green chile heat level you prefer.
If you can find Hatch green chiles, they make a flavorful substitute. Adjust the amount of Serrano or other hot chiles to control the spice level.
Add a Serrano Chile for a Little Extra Heat
A single Serrano adds noticeable heat; use two for more spice but taste carefully. Serranos are quite potent compared with Anaheims.
Roasting the Chiles
Place the peppers, onion and garlic under a hot broiler until the pepper skins are blackened and the onion has charred edges. The garlic may become very dark — that’s okay. The blackened skins peel away easily after the vegetables “sweat.”
Sweating the Roasted Chiles
Transfer the charred peppers to a bowl and cover with plastic wrap for 10–15 minutes to steam. When cool enough to handle, rub or peel off the blackened skin, remove seeds and stems, and discard. Place the peeled chiles with the roasted onion and garlic in a blender.
Do you need to peel the peppers?
Raw peppers can be served unpeeled for texture, but roasted peppers should be peeled. Roasting softens and sweetens the flesh while the charred skin can be bitter and chewy, so remove it for the best texture and flavor in soups and sauces.
Electric Blender
A high-powered blender easily purees the roasted vegetables into a smooth base for the soup. Pulse the chiles with a cup or two of chicken broth to thin before adding to the pot.
Garnishing Your Soup
Finish the soup with favorite toppings similar to tortilla soup. Good options include:
- Crumbled queso fresco
- Shredded red cabbage
- Thin radish slices
- Fried tortilla strips
- Avocado slices
- Jalapeño slices
- Fresh cilantro
- Mexican crema or sour cream
Mix and match garnishes to suit your taste.
More Mexican Recipes to Try
If you enjoy this soup, try other Southwestern and Mexican-inspired dishes to vary your weekly menu.
Recipe
Green Chile Chicken Soup
Equipment
- Sheet pan
- Electric blender
- Large pot
Ingredients
- 4 Anaheim peppers, fresh
- 1 onion
- 6 garlic cloves, peeled
- 1 Serrano pepper, fresh (optional)
- 4 cups chicken broth
- 1 pound chicken breast, cooked, shredded and chopped
- 14.75 ounces fire-roasted corn, drained
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cumin (optional)
- 4 tablespoons butter
- 1/2 cup half-and-half
- 1 cup Monterey Jack cheese, shredded
- Cooking spray
Instructions
- Preheat the oven to broil (high). Spray a baking sheet with cooking spray.
- Wash Anaheims and Serrano. Remove Anaheim stems, slice each pepper in half and place skin-side up on the sheet. Cut the onion into large slices and add to the sheet. Add peeled garlic cloves and the whole Serrano. Broil on the top rack about 10–15 minutes until the peppers are charred and the onion has browned edges.
- Place the charred peppers in a bowl and cover with plastic wrap to steam for 10–15 minutes. When cool enough to handle, peel off the blackened skin, remove seeds and stems, and discard. Remove skin and seeds from the Serrano as well. Place the peeled peppers, onion and garlic in a blender.
- Add 1–2 cups of chicken broth to the blender and process until smooth.
- Pour the blended pepper mixture and remaining chicken broth into a large pot. Add shredded chicken, corn and seasonings. Heat over medium until it begins to boil, then reduce to a simmer.
- Stir in the butter, then the half-and-half, and finally the shredded cheese. Stir until the butter melts and the cheese is fully incorporated.
- Serve immediately with tortilla strips and your choice of garnishes.
Notes
Makes about 10 servings. Refrigerate leftovers promptly.
Serve with tortilla chips or fried tortilla strips, radish slices, crumbled queso fresco, cilantro, avocado and lime wedges.
If you don’t have cooked chicken, simmer raw chicken in water until fully cooked, then shred or chop before adding to the soup.
Percent Daily Values are estimates. If you have specific dietary needs, verify nutrition information using your ingredient labels and calculators.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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