• Gabriel Lewis

Green Chile Chicken Soup

One of my new comfort favorites. This Green Chile Chicken soup uses my salsa Verde and leftover chicken to make a comforting bite with a bit of heat. I topped this with crispy, fresh fried tortilla strips with lime and cilantro. I hope you have an occasion to whip this one out and if you do, feel free to share and let me know how it went!

Green Chile Chicken Soup

Yield: 2 ½ Quarts


· 1 Quart Chicken Stock

· 1lb Shredded Chicken

· 1 Cup Heavy Cream

· 1 Cup Salsa Verde

· 14oz Yellow Onion-Diced

· 2oz Tequila

· 3 Tbsp Unsalted Butter

· 1 Tbsp Chile Powder

· 2 Tsp Mexican Oregano

· Kosher Salt- To Taste

· Black Pepper- To Taste


· Tortilla Strips

· Lime

· Sour Cream

· Fresh Cilantro

· Salsa Verde


1. In a heavy bottom pot over medium heat, add the butter. Once melted, add the onion and sweat for 3 -4 minutes.

2. Season with salt, pepper, Chile powder and oregano. Add the salsa Verde and cook for another 2-3 minutes. Add the chicken and combine thoroughly.

3. Add the tequila and cook until its evaporated then add the chicken stock.

4. Reduce the heat and cook for another 8-10 minutes.

5. Add the heavy cream and adjust the seasoning with salt, pepper and Chile powder.

6. Simmer for another 3-5 minutes, pour a bowl and top with sour cream, tortilla strips, squeeze of lime, cilantro and a bit of salsa Verde.

7. Enjoy!

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