Green Chili Chicken Tortilla Soup

Ingredients

• 5whole raw tomatillos
• 22.5 ml (1 1/2 tablespoons)olive oil
• 22.5 ml (1 1/2 tablespoons)garlic
• 105 g (2/3 cup), dicedonion
• 1 large, dicedgreen pepper
• 10 ml (2 teaspoons)cumin
• 30 ml (2 tablespoons)green chile lime seasoning
• 946 ml (4 cups)unsalted chicken broth
• 680 g (1 1/2 lb)chicken breasts
• 198 g (7 oz)tinned green chiles
• 3 large, dicedcourgettes
• to tastesalt and pepper
• to tastecrushed tortilla chips
• to tastechopped coriander
• to tasteavocado
• to taste2% Greek yoghurt

Instructions

1. 1

   Roast tomatillos

   Heat the oven to 200°C (400°F). Remove the tomatillo husks and place the fruit on a parchment-lined baking tray. Roast for about 10 minutes, until blistered and softened.

2. 2

   Soften vegetables

   Set an Instant Pot or slow cooker to Sauté, or heat a skillet if you do not have that function. Add the oil, onion, garlic and green pepper, then cook for 3–5 minutes, until the onion is slightly translucent and caramelised.

3. 3

   Cook the seasoning

   Add the roasted tomatillos and mash them with a spatula as you stir. Mix in the cumin and green chile lime seasoning and cook for 1–2 minutes, until the mixture forms a thick, fragrant paste. Turn off Sauté.

4. 4

   Cook the chicken

   Add the broth and chicken breasts to the Instant Pot, with a pinch of salt and pepper. Set the seal to SEAL and pressure-cook on High for 25 minutes. Alternatively, slow-cook on Low for 6–8 hours or High for 4–6 hours.

5. 5

   Shred the chicken

   When the cooking cycle ends, remove the chicken breasts and put them in a bowl. Gently pull the meat apart using two forks.

6. 6

   Finish the soup

   Add the green chiles to the Instant Pot. If you prefer a smooth broth, blend the soup with a hand blender; this step is optional. Return the chicken to the pot and cook on Low for 10 minutes so the flavours meld.

7. 7

   Add toppings

   Garnish with crushed tortilla chips, coriander, avocado and Greek yoghurt, then serve.

What is green chile chicken tortilla soup?

This is a Mexican-inspired chicken soup built around green chiles, tomatillos and a savoury spiced broth. The combination gives it a tangy, gently warming flavour, while shredded chicken makes it substantial.

Here, roasted tomatillos and green chile lime seasoning form the flavour base. The tortilla chips, avocado, coriander and yoghurt are added at the end for crunch and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 41g protein, 18g carbs, 11g fat.

The chicken supplies most of the protein, while the broth, vegetables and tortilla chips contribute carbohydrates. Olive oil and avocado are the main sources of fat, with Greek yoghurt adding some protein and fat depending on the amount used. For a balanced plate, serve with extra vegetables or a simple salad.

Build the flavour base

Roasted tomatillos: blistering softens their texture and brings out their tart, savoury character before they are mashed into the sautéed vegetables.

Seasoning paste: cooking the cumin and green chile lime seasoning briefly with the vegetables helps distribute their flavour through the broth.

Choose your cooking method

Pressure cooker: cook on High for 25 minutes after setting the seal to SEAL, as directed. Take care when opening the cooker and follow its instructions.

Slow cooker: use Low for 6–8 hours or High for 4–6 hours. The recipe also uses the Sauté function to cook the vegetables before the broth and chicken go in.

Check the chicken and broth

Shredded chicken: after cooking, the method calls for removing the breasts and pulling them apart gently with forks. Return the meat to the pot for the final 10 minutes on Low.

Smooth or chunky: blending the broth with a hand blender is optional. Leave it unblended if you prefer more texture.

Mind the courgettes

The ingredient list includes three diced courgettes, but the method does not say when to add them. To follow the written method exactly, note that they are not used in its steps; add them only if you choose to adapt the recipe.

Finish with contrasting toppings

Tortilla chips: add them just before serving so they retain some crunch. Coriander and avocado bring fresh, creamy contrast to the broth.

Greek yoghurt: a spoonful adds a cool, tangy finish. Keep the toppings separate at the table so everyone can choose their own combination.

Recipe notes & tips

• Remove the tomatillo husks before roasting, as the method specifies.
• Dice the onion and green pepper evenly so they soften at a similar rate.
• Use a spatula to mash the roasted tomatillos into the vegetable mixture.
• Keep the hand-blender step optional if you prefer a broth with more texture.
• Add tortilla chips at the table to help them stay crisp.

Variations

• Extra heat: add a little more green chile seasoning to taste.
• Chunky broth: skip the immersion blender for a less smooth soup.
• Creamier topping: add an extra spoonful of Greek yoghurt when serving.
• More crunch: scatter additional crushed tortilla chips over each bowl.
• Fresh finish: add more chopped coriander and avocado at the table.

Common mistakes to avoid

• Skipping the roast: roast the tomatillos for about 10 minutes until blistered and softened.
• Overcooking the seasoning paste: limit this stage to 1–2 minutes so it stays fragrant.
• Shredding in the pot: remove the chicken first and pull it apart in a bowl with forks.
• Blending by default: the immersion-blender step is optional, so leave the broth chunky if preferred.
• Forgetting the listed courgettes: the method gives no point for adding them, so decide how to handle them before cooking.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat the soup until piping hot; store the toppings separately and add them just before serving.

Frequently asked questions