green chili soup recipe

Written ByJenny Smyth Posted on
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The Best green chili soup recipe

I’ve been making this green chili soup recipe for years, and it’s always a hit with my family. It’s a staple in our household, especially during the cold winter months.

I love how the flavors of the green chilies, garlic, and onions come together to create a hearty and comforting soup. My kids can’t get enough of it, and I’m happy to oblige them whenever they ask for seconds.

The best part about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and some basic kitchen equipment. I like to serve it with a side of crusty bread or cornbread, which helps to soak up all the flavorful broth.

One of the reasons I adore this recipe so much is that it’s packed with nutrients from the green chilies and other vegetables used in it. This makes it a great option for meal prep or when you need a quick and healthy lunch or dinner solution.

Whether you’re serving it at home or taking it to work for lunch, this soup is sure to please even the pickiest eaters.

Green Chili Soup

4.9 from 1285 votes

A hearty and warming soup made with roasted green chilies, tomatillos, and tender chunks of pork. This soup is perfect for chilly days and delivers a mild heat with rich, savory flavors.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

1 pound tomatillos, husked and rinsed
4 poblano peppers
2 jalapeno peppers
1 medium onion, chopped
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste
Black pepper to taste

For the Protein

1 pound boneless pork shoulder, cut into 1/2-inch cubes
2 tablespoons vegetable oil

For Garnish

1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

👨‍🍳Directions

1Preheat the broiler to high.
2Place the tomatillos, poblano peppers, and jalapeno peppers on a baking sheet.
3Broil for 8 to 10 minutes, turning occasionally with tongs, until the skins are charred and blistered.
4Remove from the oven and let cool slightly.
5Peel off the skins, remove the stems and seeds from the peppers, and set aside.
6Heat the vegetable oil in a large pot over medium-high heat until shimmering.
7Add the pork cubes in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned on all sides.
8Remove the pork with a slotted spoon and set aside.
9The pot should have a thin layer of rendered fat remaining.
10Add the chopped onion to the pot and cook over medium heat for 4 to 5 minutes, stirring frequently, until softened and translucent.
11Add the minced garlic and cook for 1 minute more until fragrant.
12Do not let the garlic burn.
13Transfer the roasted tomatillos, poblano peppers, and jalapeno peppers to a blender.
14Add 1 cup of the chicken broth and blend on high speed for 30 to 45 seconds until completely smooth.
15Pour the puree into the pot with the onions and garlic.
16Add the remaining 5 cups of chicken broth, ground cumin, dried oregano, and the browned pork to the pot.
17Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 25 to 30 minutes, stirring occasionally, until the pork is tender and the flavors have melded.
18Season with salt and black pepper to taste.
19Ladle the soup into bowls and top each with a dollop of sour cream and a sprinkle of fresh cilantro.
20Serve with lime wedges on the side for squeezing over the soup.
21The soup should be steaming hot and the pork should be fork-tender.

🔧Equipment

Large pot
Blender or immersion blender
Baking sheet
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 22g

📝Notes

For a vegetarian version, omit the pork and use vegetable broth. Add 2 cans of drained and rinsed black beans along with the broth for extra protein. Adjust the heat by removing the seeds from the jalapenos or adding an extra pepper.

Watch Video Of How Green Chili Soup Works

This green chili soup recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

You can serve it with some crusty bread or cornbread for added texture and flavor. When stored properly in an airtight container in the fridge, this soup will keep for up to three days.

Reheating it on the stovetop or in the microwave is easy – simply add some water if needed to prevent burning.

❓ Frequently Asked Questions About Green Chili Soup

What kind of green chilies should I use in this recipe?

I recommend using Anaheim or Poblano peppers for their mild heat and rich flavor. You can also use other types of green chilies if they’re available in your area.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the onions and garlic in a pan before adding them to the slow cooker with the remaining ingredients.

Do I need to add any additional spices or seasonings?

No, this recipe is quite flavorful on its own. However, if you want to add some extra depth to the dish, you can try adding a pinch of cumin or oregano.

Can I freeze this soup for later?

Yes, you can freeze this soup for later use. Simply let it cool before transferring it to an airtight container or freezer bag.

Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly as long as you don’t add any animal-based products like meat or cheese.

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