Green Chili Soup
Warm up with a bold and flavorful bowl of Green Chili Soup, a hearty dish that celebrates the smoky heat of roasted green chilies like Hatch, poblano, or Anaheim. This comforting soup is perfectly balanced with tender potatoes, aromatic garlic, and a medley of spices including cumin, paprika, and oregano, all simmered in a savory broth. For a touch of indulgence, add heavy cream for a rich and velvety texture. Finished with a pop of zesty lime juice and fresh cilantro, this easy-to-make recipe comes together in just 45 minutes and delivers the perfect balance of spice and comfort. Whether you’re looking for a soul-warming meal or a way to use up a surplus of green chilies, this vibrant soup will quickly become a family favorite. Perfectly customizable and endlessly satisfying, it’s a must-try for chili lovers!
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Recipe Information
Ingredients
- 6 whole roasted green chilies (hatch, poblano, or anaheim)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 teaspoons cumin powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup heavy cream (optional for creamier soup)
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Roast the green chilies over an open flame or under the broiler until the skins are charred and blistered. Place them in a sealed container or plastic bag for 10 minutes, then peel off the skins and remove seeds. Chop the chilies and set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes, until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and stir to coat them with the oil and aromatics.
Pour in the chicken or vegetable broth, then stir in the cumin powder, paprika, oregano, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender.
Add the roasted and chopped green chilies to the pot. Use an immersion blender to partially blend the soup, leaving some texture, or transfer half the soup to a blender and pulse briefly before returning it to the pot.
Stir in the heavy cream if you prefer a creamier soup (optional). Simmer for another 5 minutes.
Remove the soup from heat and stir in the lime juice and chopped cilantro.
Taste and adjust seasoning as needed. Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 9.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
