Cream of Green Chilli Soup

    1 day 1 hour 5 min

    A deliciously spicy Mexican-inspired soup, which is lightly tamed by the cream. Green chillies, potatoes, chicken stock and cream are simmered together, then served with corn tortilla strips.

    41 people made this

    Serves: 6 

    • 2 corn tortillas
    • 50g margarine
    • 325g onion, chopped
    • 1 clove garlic, finely chopped
    • 1/2 teaspoon dried oregano
    • 2 bay leaves
    • 850ml chicken stock
    • 3 (130g) tins chopped green chillies
    • 2 potatoes, peeled and chopped
    • 1/2 teaspoon salt
    • 1/3 teaspoon ground cumin
    • 1/4 teaspoon ground black pepper
    • 75ml whipping cream
    • 225g Cheddar cheese, grated

    Prep:25min  ›  Cook:40min  ›  Extra time:1day drying  ›  Ready in:1day1hr5min 

    1. Cut the tortillas into 5mm-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron frying pan until dry and hot).
    2. In a 4 litre saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves; cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken stock, green chillies and potatoes. Season with salt, cumin and black pepper and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for about 25 minutes (or until the potatoes are very tender).
    3. Stir in the cream and adjust the seasoning if necessary. (The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Reheat it over low heat, stirring often, until steaming.)
    4. Ladle the soup into wide bowls, sprinkle the cheese over the soup and scatter the tortilla strips over the cheese. Serve immediately.


    Tinned chopped green chillies can be purchased online. Alternatively, you can use fresh green chillies to taste.

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    Reviews in English (40)


    Awesome soup! I used my own chicken stock, and added some shredded chicken to it. I skipped the corn chips, too. Try this: Cut the corn off 2 sweet corn cobs and add it into the soup after step 2. You won't believe how good it is. What a wonderfully flavorful soup. Thank you Holly!  -  25 Apr 2002  (Review from Allrecipes US | Canada)


    I used some roasted green chiles from last year to make room for the ones I got this year. This soup was excellent and I have shared it with some of the more adventurous folks I work with  -  01 Nov 2010  (Review from Allrecipes US | Canada)


    I would give it six stars if I could! I put in a little extra green chilis and extra oregano, and I used two handfuls of frozen chopped "hash-brown" potatoes. I refused to skimp on the butter - it seemed instrumental. I did add two shredded chicken breasts (and 1 more can of low-sodium broth) to make it a meal. Skipped the chips, used mozzarella cheese (lower fat, tastes like jack cheese), half-n-half instead of cream, and served with Mexican hot sauce (Tapatio). We like it spicy here in Nevada too!  -  19 Sep 2005  (Review from Allrecipes US | Canada)