Ingredients
Scale
- 2 cups Roasted green chiles, chopped (can use canned if fresh unavailable)
- 1 lb Tender chicken, cooked and shredded (rotisserie works well)
- 4 cups Chicken broth, low sodium recommended
- 1 Onion, chopped (yellow or white)
- 3 cloves Garlic, minced
- 1 tsp Cumin, ground
- 1 tsp Oregano, dried or fresh
- Salt and pepper, to taste (adjust based on preference)
- Crispy tortilla strips, for topping (store-bought or homemade)
- Avocado, diced (for topping)
- Cheese, shredded (for topping)
- Lime wedges, for serving (add freshness)
Instructions
- Sauté the onions and garlic in a large pot until translucent.
- Add the roasted green chiles, chicken broth, cumin, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and add the shredded chicken. Simmer for 10-15 minutes.
- Serve warm, topped with crispy tortilla strips, diced avocado, cheese, and lime wedges.
Notes
Use homemade chicken broth for a richer flavor. Adjust the amount of green chiles based on your heat preference. Let the soup simmer longer for deeper flavors. Top with fresh herbs like cilantro for added freshness. Experiment with different toppings such as sour cream or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg
Keywords: soup, green chile, tortilla, chicken soup, Mexican cuisine