Green Chili Soup Recipe

Green chili soup is a comforting and spicy dish that has found its way into the hearts and kitchens of food lovers worldwide. A blend of tangy, smoky, and zesty flavors, it’s a dish that packs a punch without overwhelming your taste buds. Whether you enjoy it as a hearty meal on a cold day or as a flavorful appetizer, green chili soup is versatile, satisfying, and a great way to showcase the magic of green chilis.

The beauty of green chili soup lies in its simplicity, yet it offers endless possibilities for customization. You can play with different spices, proteins, or vegetables to make it your own. With its rich base and subtle heat, green chili soup also serves as an excellent vessel for adding layers of flavor. So, let’s dive into how you can make this mouth-watering soup from scratch, and explore the ingredients, cooking methods, and tips that will elevate your cooking experience.

This green chili soup is everything you want in a bowl-comforting, spicy, and full of flavor. The green chilies bring a mild-to-medium heat, while the broth is rich, savory, and perfectly balanced. This recipe is ideal for those who enjoy a flavorful soup that isn’t overly complicated to make but still feels like a gourmet dish. Let’s break it down step-by-step:

Ingredients Needed

To create the perfect green chili soup, you’ll need a combination of fresh ingredients, hearty vegetables, and seasonings. Here’s the list of what you’ll need:

Fresh Green Chilies (6-8 medium-sized): These are the star of the soup. You can use Anaheim, Hatch, or even poblano peppers for a mild, smoky flavor. Adjust the number based on how much heat you prefer.
Olive Oil (2 tablespoons): To sauté the vegetables and start building the flavor base.
Yellow Onion (1 large): Adds sweetness and depth to balance the spiciness of the chilies.
Garlic (4-5 cloves): Adds richness and aroma to the broth.
Potatoes (2 medium-sized): They make the soup hearty and help absorb the heat from the chilies.
Chicken Broth (4 cups): This is the liquid base of the soup. You can also use vegetable broth for a vegetarian version.
Canned Diced Tomatoes (1 can, 14.5 oz): The acidity from the tomatoes helps cut through the richness of the broth.
Ground Cumin (1 teaspoon): A warm, earthy spice that complements the green chilies perfectly.
Ground Coriander (½ teaspoon): Adds a citrusy, herbal note to balance the soup’s flavors.
Salt (to taste): Essential for seasoning and bringing all the flavors together.
Black Pepper (½ teaspoon): For a bit of sharpness.
Lime Juice (from 1 lime): Adds a fresh zing to brighten the entire dish.
Fresh Cilantro (chopped, for garnish): For a burst of color and flavor.
Sour Cream or Greek Yogurt (optional, for garnish): To cool off the heat and add creaminess.
Shredded Cheese (optional, for garnish): Adds a layer of richness and texture when melted.

Cooking Instructions

Now that you’ve gathered your ingredients, let’s get cooking! Here’s how to prepare a bowl of green chili soup:

Prep the Vegetables: Start by washing and chopping the green chilies. If you prefer a milder soup, remove the seeds and ribs from the peppers before chopping. Dice the onion and garlic, and peel and cube the potatoes.
Roast the Chilies (Optional but recommended): For an extra layer of smokiness, you can char the green chilies. You can do this by placing them under a broiler or on an open flame, rotating until the skins are blackened. Once charred, place the chilies in a bowl and cover with a damp towel for about 10 minutes. Peel off the skin and chop the chilies into small pieces.
Sauté the Base: Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until the onions become soft and translucent-about 5 minutes. The aroma at this point is amazing!
Add the Potatoes and Spices: Stir in the cubed potatoes, cumin, coriander, salt, and pepper. Cook for an additional 2-3 minutes, allowing the spices to toast slightly.
Simmer the Soup: Pour in the chicken broth, diced tomatoes (with juice), and chopped green chilies. Bring the mixture to a boil. Once it boils, reduce the heat to a simmer and cook uncovered for about 20 minutes or until the potatoes are tender.
Blend for Smoothness (Optional): If you prefer a smoother texture, you can use an immersion blender directly in the pot to blend about half of the soup. Alternatively, you can transfer part of the soup to a regular blender, blend it, and then return it to the pot. This step is optional but creates a creamier, thicker soup.
Finish with Lime and Cilantro: Once the potatoes are soft and the soup has thickened slightly, stir in the lime juice. Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and shredded cheese if desired.

Ingredient Insights

Green Chilies: These chilies are less intense than their red counterparts, offering a milder heat but a more complex flavor. When selecting green chilies, the fresher, the better-look for peppers that are firm, shiny, and bright green.
Potatoes: Adding potatoes to green chili soup not only makes it heartier but also helps to balance the spiciness of the chilies. The starch in the potatoes can absorb some of the heat and create a smoother texture.
Chicken Broth: The broth is crucial to the soup’s depth of flavor. Using homemade chicken broth will add richness, but store-bought options can work just as well. If you’re looking to make the soup vegetarian, vegetable broth is a perfect substitute.
Lime Juice: The acidity of lime cuts through the richness of the broth and adds a fresh, tangy flavor that brightens the entire dish. It also helps balance the heat from the chilies.

Expert Tips

Chili Heat Control: If you want to control the spice level, consider using a mix of mild and medium chilies. If you find the soup too spicy, add more potatoes or a spoonful of sour cream to cool it down.
Make Ahead: Green chili soup can be made in advance and actually improves in flavor as it sits. You can store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just be sure to reheat gently to preserve the texture.
Use a Slow Cooker: For an even easier method, you can prepare the soup in a slow cooker. Simply add all ingredients (except for lime juice and garnishes) to the slow cooker and cook on low for 6-8 hours. Add the lime juice before serving.

Recipe Variations

Vegetarian Green Chili Soup: Skip the chicken broth and use vegetable broth. For protein, add beans like black beans or pinto beans, or tofu for a vegan twist.
Chicken Green Chili Soup: Add shredded rotisserie chicken for a protein boost. You can even use leftover chicken from other meals to make this soup more of a “leftovers” dish.
Green Chili Corn Chowder: Add sweet corn to the soup for a touch of sweetness that balances the heat. This variation works great when paired with a sprinkle of cheese.
Spicy Green Chili Soup: For an extra kick, add jalapeños or serrano peppers along with the green chilies, or increase the amount of green chili peppers in the recipe.

Final Words

Green chili soup isn’t just a meal-it’s an experience. The combination of smoky chilies, rich broth, and hearty potatoes creates a satisfying dish that feels like a warm hug in a bowl. Whether you enjoy it with a dollop of sour cream to cool off the heat or a sprinkle of cheese for extra richness, this soup is one you’ll keep coming back to.

Green Chili Soup Recipe