Green chile tortilla soup with crispy strips
Tortilla Soup Verde
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
6 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A bright, tangy green tortilla soup made with tomatillos and roasted poblanos, topped with crispy tortilla strips, avocado, and crema. A lighter twist on the classic red version.
Cuisine: Mexican
Category: Main
Difficulty: Easy
Cost: $
Dietary: Gluten-Free
Quick Summary
40 min total time|4 servings|Easy difficulty
A bright, tangy green tortilla soup made with tomatillos and roasted poblanos, topped with crispy tortilla strips, avocado, and crema. A lighter twist on the classic red version.
MexicanGluten-Free
Sarah Chen
(Updated )
This green version of tortilla soup swaps tomatoes for tomatillos and adds roasted poblanos for a brighter, more herbaceous bowl. The crispy tortilla strips on top are non-negotiable.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 1 lb tomatillos, husked and halved
- 2 poblano peppers, roasted and peeled
- 4 cups chicken broth
- 6 corn tortillas (4 for strips, 2 for thickening)
- 1 avocado, diced
- Crema and queso fresco for topping
Instructions
- 1
Roast tomatillos and poblanos under the broiler until charred. Blend with 2 torn tortillas and 1 cup broth until smooth.
- 2
Heat oil in a pot, pour in the green puree, and fry for 5 minutes, stirring constantly.
- 3
Add remaining broth and simmer for 15 minutes.
- 4
Cut remaining tortillas into thin strips and fry in oil until crispy and golden.
- 5
Serve soup topped with crispy tortilla strips, diced avocado, crema, and queso fresco.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Chicken brothVegetable broth
Makes it vegetarian-friendly
TomatillosGreen tomatoes
Similar tartness in a pinch
Tips & Storage
Pro Tips
Blend 2 tortillas into the soup base to add body and thickening.
Add shredded rotisserie chicken for a heartier meal.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Warm on the stove and add fresh toppings just before serving.
Nutrition Facts
Per serving (15mg) · 4 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates12g
Fat26g
Fiber580mg
Sugar5g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake the tortilla strips?
- Yes, brush with oil and bake at 400°F for 8-10 minutes until crispy.
- How do I make it vegan?
- Use vegetable broth and skip the crema, or use a plant-based alternative.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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