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!