green chile soup recipe

Written ByJenny Smyth Posted on
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The Best green chile soup recipe

I’ve always been a fan of hearty and comforting soups, and green chile soup is one of my absolute favorites. Hailing from the American Southwest, this recipe has been a staple in many households for generations.

The combination of tender roasted green chilies, aromatic spices, and rich chicken broth is simply unbeatable. What I love most about this recipe is how it’s easy to customize to your taste – you can adjust the level of heat to your liking by adding more or less hot peppers, and you can also add in some diced chicken or beans for added protein.

The best part? This soup freezes beautifully, making it a perfect meal prep option for busy families like mine.

My kids adore helping me roast the green chilies in the oven, and they’re always excited to dig in when it’s finally ready. Whether we’re talking about a weeknight dinner or a special occasion like Halloween or Thanksgiving, this green chile soup recipe is always a crowd-pleaser.

And let’s not forget about the health benefits – with its high fiber content and antioxidant-rich green chilies, this soup is not only delicious but also nutritious. So go ahead, give this recipe a try and experience the magic of green chile soup for yourself.

Green Chile Soup

4.6 from 1216 votes

A hearty and flavorful soup made with roasted green chiles, potatoes, and aromatics. This comforting dish is perfect for chilly days and can be customized with your favorite toppings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 cup roasted green chiles, chopped (about 4-5 fresh Hatch or Anaheim chiles, roasted, peeled, and seeded)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup heavy cream or full-fat coconut milk (optional for creaminess)

For Garnish (optional)

1/4 cup sour cream or Greek yogurt
2 tablespoons fresh cilantro, chopped
1/4 cup shredded Monterey Jack cheese
Lime wedges

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute more until fragrant.
4Pour in the vegetable broth and add the diced potatoes, chopped green chiles, ground cumin, dried oregano, and a pinch of salt and pepper.
5Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, partially covered, until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
6If you prefer a smooth soup, use an immersion blender directly in the pot to puree the soup until velvety.
7Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
8For a chunkier texture, skip blending and proceed to the next step.
9Stir in the heavy cream or coconut milk if using, and heat the soup over medium-low heat until warmed through, about 3 to 5 minutes.
10Do not let it boil.
11Taste and adjust seasoning with additional salt and pepper as needed.
12Ladle the soup into bowls and top with a dollop of sour cream, a sprinkle of fresh cilantro, and shredded cheese if desired.
13Serve immediately with lime wedges on the side for squeezing.

🔧Equipment

Large pot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons
Immersion blender or countertop blender (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 8g

📝Notes

For a vegan version, use coconut milk and omit the cheese and sour cream. Roasting your own chiles adds depth; place them under a broiler until skins blister, then steam in a bowl covered with plastic wrap for 10 minutes before peeling.

Watch Video Of How Green Chile Soup Works

This green chile soup recipe is truly a staple in our household – it’s easy to make, packed with nutrients, and always a crowd-pleaser.

One of my favorite things about this recipe is how versatile it is – whether you’re looking for a quick weeknight dinner or a special occasion meal that serves a crowd, this soup delivers every time.

And let’s not forget about storage and reheating ideas – simply refrigerate or freeze leftovers as needed and reheat with ease when you’re ready to serve again.

❓ Frequently Asked Questions About Green Chile Soup

Q: What are the benefits of using roasted green chilies in this recipe?

The use of roasted green chilies in this recipe adds depth and complexity to the flavor profile. Roasting brings out the natural sweetness in the chilies, which balances out the heat from the hot peppers.

Q: Can I substitute other types of hot peppers for the jalapenos?

Yes, you can substitute other types of hot peppers for the jalapenos if you prefer a milder or spicier flavor. Some options include Anaheim peppers, serrano peppers, or even ghost peppers for an extra kick.

Q: How do I store leftover green chile soup?

Leftover green chile soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, make sure to bring it to a simmer until heated through.

Q: Can I make this recipe vegan by substituting chicken broth with vegetable broth?

Yes, you can substitute chicken broth with vegetable broth to make this recipe vegan-friendly. Additionally, you can also add some diced tofu or tempeh for added protein.

Q: What are some popular toppings for green chile soup?

Some popular toppings for green chile soup include diced onions, shredded cheese, sour cream, and crushed tortilla chips. Feel free to get creative and add your own favorite toppings!

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