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Creamy Hatch Green Chile Chicken Tortilla Soup – Easy 30-Minute Recipe

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A quick and easy creamy chicken tortilla soup made with roasted Hatch green chiles, tender chicken, and a velvety broth. Perfect for weeknight dinners, this 30-minute recipe is smoky, slightly spicy, and deeply satisfying.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  • 1 (4-ounce) can diced green chiles (optional)
  • Salt and black pepper, to taste
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 cup roasted Hatch green chiles, chopped (about 4–5 medium chiles)
  • Juice of 1 lime
  • Crushed tortilla chips (for serving)
  • Shredded Monterey Jack or queso fresco (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Sour cream or Mexican crema (for serving)
  • Lime wedges (for serving)

Instructions

  1. If using fresh Hatch chiles, roast them first: place on a baking sheet under the broiler for 5-7 minutes per side until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove stems and seeds, and chop the flesh.
  2. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic, cumin, smoked paprika, and oregano; stir for about 30 seconds until fragrant.
  3. Push onions to the side of the pot and add chicken breasts or thighs. Sear for 3-4 minutes per side until golden brown.
  4. Pour in chicken broth, heavy cream, and drained fire-roasted tomatoes. Stir, scraping up any browned bits from the bottom. Add chopped Hatch chiles and canned diced green chiles (if using).
  5. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through and tender.
  6. Remove chicken from pot using tongs and transfer to a cutting board. Let cool slightly, then shred with two forks. Return shredded chicken to the soup and stir in lime juice.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle soup into bowls and top with crushed tortilla chips, shredded cheese, chopped cilantro, diced avocado, and a dollop of sour cream. Serve with lime wedges.

Notes

For extra smoky flavor, add one minced chipotle pepper in adobo sauce along with the Hatch chiles. The soup thickens as it sits; add a splash of broth or milk when reheating. To make it dairy-free, substitute full-fat coconut cream for the heavy cream. For a vegetarian version, omit chicken and use vegetable broth with two cans of black beans or pinto beans.

Nutrition

Keywords: Hatch green chile, chicken tortilla soup, creamy soup, 30-minute meal, fall soup, comfort food

Find it online: https://elaraeats.com/creamy-hatch-green-chile-chicken-tortilla-soup-easy-30-minute-recipe/