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Cecelia's Good Stuff

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Dinner Lunch Recipes Soup Southwestern

Green Chile Soup

Green Chile Soup
In New Mexico we have dozens of ways to enjoy green chile, from soups and stews, to eating in on our hamburgers and over our eggs. Our New Mexico green chile is grown in Hatch a small town in southern New Mexico. They grow a variety of green chilies there that range in heat from mild to extra hot. Most native New Mexicans love HOT green chile and use it in many recipes and I am no exception. Over the years I have created numerous soup recipes using green chile. Several of my recipes have been published in our local Junior League cookbooks. Once again inspired by some very spicy green chile, I ventured to create a new recipe. This “Green Chile Soup” is slightly different because I used tomatillo salsa in it. I love the extra rich flavor it gives the soup and it also helps to thicken the broth. This is a simple and easy to make soup that can be made in 30 minutes or less. I used pre-roasted chicken and prepared tomatillo salsa to help expedite the process. It was fabulous, so fabulous I just had to share it with you! Also, I am happy to say this recipe was published on Bakertte.com! Disfrutar y comer con amor, (Enjoy and eat with Love)
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 cups roasted chicken breast, chopped
  2. 16 ounces green chile, canned or frozen
  3. 1 cup fire roasted corn
  4. 16 ounce of tomatillo salsa
  5. 12 ounces fire roasted tomatoes
  6. 4 cups chicken broth
  7. 2 tablespoon olive oil
  8. 1 medium onion; chopped finely
  9. 2 cloves garlic; finely minced
  10. Salt to taste
For Garnish
  1. Avocado
  2. Cilantro leaves
  3. Sliced Jalapeno Peppers
  4. Lime
  5. Tortilla Chips
Instructions
  1. In a large soup pot over medium heat add olive oil, onion and garlic. Allow to cook until onion is translucent about 5 minutes, being careful not to brown the garlic. Add chicken broth, chicken, fire roasted tomatoes and tomatillo salsa, fire roasted corn, mix well and allow soup to come to a boil. Season with salt. Allow to cook about 15 – 20 minutes. Serve and garnish with cilantro, tortilla chips, jalapeno slice and top with sliced avocado. Enjoy!
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