Green Tortilla Soup

Green Tortilla Soup

Winter is not over yet, so warm nourishing soups are still viable. Here is a twist on tortilla soup, with tomatillo sauce added for a little variation and spice. The soup almost demands   Taft Street Russian River Valley Sauvignon Blanc, for its forward fruit and brisk acidity.


  • ¼ cup olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 green bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper
  • 1 24oz jar tomatillo sauce
  • 4 cups low sodium chicken broth
  • 1 pound skinless chicken breast, cubed
  • Vegetable oil
  • 6 corn tortillas, cut into strips
  • Lime, avocado, sour cream and cilantro for garnish


  1. Cook onion and pepper in oil until soft, 5-6 minutes. Add garlic, chili powder, oregano, red pepper flakes, and salt and pepper; and cook until well mixed (2 minutes).
  2. Stir in tomatillo sauce and chicken stock and bring to boil. Add chicken, reduce to simmer, and cook 20 minutes.
  3. While chicken cooks heat ½ inch vegetable oil in skillet until hot. Fry tortilla strips in batches until golden, about 3 minutes. Put on pepper towel and salt.
  4. Ladle into bowls, top with desired garnishes, and serve.

Serves 4 – 6

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