Green chicken tortilla soup is a vibrant, comforting Mexican-inspired dish made with a tangy tomatillo-based broth, tender shredded chicken, and crispy tortilla strips. Unlike the more common red version, this soup gets its bright color and refreshing flavor from roasted tomatillos, cilantro, and green chiles, making it a lighter yet deeply satisfying meal. It comes together in about an hour, making it a perfect weeknight dinner that tastes even better the next day.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 lb (450 g) tomatillos, husked and rinsed
- 1 medium white onion, quartered
- 3 garlic cloves, peeled
- 1–2 jalapeños, stems removed (seeds for less heat)
- 1 bunch fresh cilantro, stems and leaves separated
- 6 cups (1.4 L) low-sodium chicken broth
- 1 tbsp (15 ml) olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- For serving: 6 corn tortillas, cut into strips and baked or fried until crisp
- Optional toppings: diced avocado, crumbled queso fresco, lime wedges, sour cream, extra cilantro
Instructions
- Preheat your oven’s broiler. Place the tomatillos, onion quarters, garlic cloves, and jalapeños on a baking sheet. Broil for 5–7 minutes, turning once, until charred in spots and softened. Alternatively, you can roast them in a dry skillet over medium-high heat.
- Transfer the charred vegetables to a blender. Add the cilantro stems (reserve the leaves for later) and about 1 cup (240 ml) of the chicken broth. Blend until completely smooth. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add to the pot. Sear for 3–4 minutes per side until golden brown (the chicken will not be cooked through yet). Remove and set aside.
- Pour the blended green sauce into the same pot. Add the cumin and oregano. Cook, stirring frequently, for 5 minutes until the sauce darkens slightly and thickens.
- Pour in the remaining 5 cups (1.2 L) of chicken broth. Bring to a boil, then reduce to a simmer. Return the chicken to the pot. Cook uncovered for 20–25 minutes, or until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as verified with a food thermometer.
- Remove the chicken to a cutting board. Let rest for 5 minutes, then shred with two forks. Return the shredded chicken to the pot.
- Stir in the chopped cilantro leaves. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and top generously with crispy tortilla strips and your choice of toppings. Serve hot.
Tips
- Char the vegetables well: The broiling step is key for depth of flavor. Don’t skip it; it adds a smoky, slightly sweet note that balances the tangy tomatillos.
- Control the heat: For a milder soup, remove the seeds and membranes from the jalapeños before roasting. For extra heat, add a serrano pepper or a pinch of cayenne.
- Make it ahead: The soup (without tortilla strips) can be made up to 2 days ahead. The flavors meld beautifully overnight.
- Don’t overcook the chicken: Chicken breasts can dry out if simmered too long. Cook just until they reach 165°F (74°C), then remove and shred.
Serving Suggestions
Serve this soup as a main course with a side of warm cornbread or a simple green salad. For a heartier meal, add a scoop of cooked rice or quinoa to each bowl before ladling the soup over it. Top with a swirl of crema or sour cream, diced avocado, and a squeeze of fresh lime juice to brighten the flavors. It also pairs well with a cold Mexican lager or a citrusy sparkling water.
Variations
- Shrimp version: Swap the chicken for 1 lb (450 g) of peeled, deveined shrimp. Add them in the last 5 minutes of simmering, just until pink and cooked through (145°F / 63°C).
- Vegetarian/vegan: Replace the chicken with 2 cans of drained chickpeas or white beans and use vegetable broth. Simmer for 15 minutes to meld flavors.
- Creamy green soup: Stir in 1/2 cup (120 ml) of heavy cream or coconut milk at the end for a richer, silkier texture.
- Use leftover rotisserie chicken: Skip the simmering step and add shredded cooked chicken at the end, just to heat through.
Storage and Reheating
Store leftover soup (without tortilla strips) in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium heat, stirring occasionally, until steaming (165°F / 74°C). Add a splash of broth or water if it has thickened. Keep tortilla strips separate and add them just before serving to maintain their crunch.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Thighs are more forgiving and stay moist even if slightly overcooked. Use the same amount and adjust cooking time if needed—they may take a few extra minutes to reach 165°F (74°C).
What can I use instead of tomatillos? If you can’t find fresh tomatillos, use 1 can (28 oz / 800 g) of tomatillos, drained, or substitute with 1.5 cups of canned green salsa (salsa verde). The flavor will be slightly different but still delicious.
How do I make crispy tortilla strips? Cut corn tortillas into thin strips, toss with a little oil, and bake at 400°F (200°C) for 10–12 minutes until golden and crisp. Alternatively, fry in 1/2 inch of hot oil for 1–2 minutes. Drain on paper towels and salt immediately.
Is this soup spicy? It has a mild, pleasant warmth from the jalapeños. If you’re sensitive to heat, remove the seeds and ribs, or use only half a jalapeño. You can always add hot sauce or sliced fresh chiles at the table.
Can I make this in a slow cooker? Yes. Skip the broiling and blending steps; instead, place the tomatillos, onion, garlic, jalapeños, and broth in a blender and puree. Pour into the slow cooker, add the chicken and seasonings, and cook on low for 4–6 hours or high for 2–3 hours, until chicken is cooked through. Shred and serve.
Why is my soup bitter? Over-charring the tomatillos or garlic can cause bitterness. Broil just until lightly charred, not blackened. Also, blending the cilantro stems can add a slightly bitter note if you use too many; stick to the leaves for the final stir.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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