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A bowl of creamy soup with tortellini, chicken, corn, sliced avocado, jalapeño, green onions, and a dollop of sour cream, served on a wooden board with limes and peppers nearby.

Green Chile Chicken Tortellini Soup (Easy One-Pot Recipe)

This green chile chicken tortellini soup sears chicken, builds a creamy salsa verde and cream cheese broth with roasted green chiles, and finishes with tortellini for a bold flavorful one-pot dinner ready in under an hour. Primary Keyword 1: green chile chicken tortellini soup
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course, Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 tbsp neutral oil
  • 1 lb boneless skinless chicken breast
  • 1 medium yellow onion diced
  • 2 garlic cloves chopped
  • 2 green chiles diced
  • 3 green chiles for roasting
  • 4 cups chicken bone broth
  • 4 oz cream cheese softened
  • 1/2 cup salsa verde
  • 1 can corn 15 oz, drained
  • Juice of 1 lime
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 package 10 oz tortellini

For Serving

  • Sour cream
  • Avocado
  • Jalapeño slices

Instructions
 

  • Heat a large pot over medium-high heat. Add the oil and sear the chicken breasts for 3 to 4 minutes per side until golden. Remove and set aside.
  • Add a drizzle of oil if needed. Add the diced onion, garlic, and 2 diced green chiles. Cook stirring often until softened and translucent.
  • Turn the oven to broil. Place the 3 remaining green chiles on a sheet pan, spray with oil, and broil until charred and blistered on one side. Flip and repeat. Remove from the oven, let cool, peel off the blistered skin, chop, and add to the pot.
  • Pour in the bone broth and return the seared chicken to the pot. Cover and boil for 10 to 12 minutes until the chicken is fully cooked. Remove the chicken and shred.
  • While the chicken is out of the pot stir the softened cream cheese into the soup until fully melted and incorporated.
  • Add the salsa verde, corn, lime juice, all seasonings, shredded chicken, and tortellini. Bring to a boil and cook until the tortellini are fully cooked through.
  • Serve immediately topped with sour cream, avocado, and jalapeño slices.

Notes

  • The roasted chiles are the step that takes this soup from good to something specifically great. The charred, slightly smoky flavor they add is completely different from raw or canned chiles and worth the extra 10 minutes under the broiler.
  • Make sure the cream cheese is fully softened before stirring it in. Cold cream cheese will not melt smoothly into the hot broth and leaves lumps that are difficult to break up after the fact.
  • Add the tortellini last and serve immediately. Tortellini continues absorbing broth as it sits and can become overly soft and bloated if left in the soup too long. Eat it while it is at its best.
  • The soup base can be made ahead through step 5 and refrigerated. Add fresh tortellini when reheating so it cooks directly in the hot soup right before serving.
Keyword chicken, one pot
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