Hearty tomato and green chili soup delivers mild heat, silky potatoes, and sweet ripe tomatoes in under an hour. Cumin and a scatter of fresh cilantro push it firmly toward the Southwest. It's cozy without being heavy, which makes it a year-round regular at my table.
Craving a soup that’s both comforting and bursting with flavor? Look no further! This Hearty Tomato and Green Chili Soup is a one-pot wonder that will warm you from the inside out. We’re talking tender chunks of potato, a rich and vibrant tomato broth infused with smoky paprika and a gentle kick from green chilis. The best part? Each bowl is finished with glorious, melty Monterey Jack cheese that turns every spoonful into a deliciously gooey delight. It’s the perfect easy weeknight meal that feels like a big, cozy hug in a bowl.
Ingredients
• (Serves 4)
• 1½ Tbs. / 21 g (0.74 oz) butter
• 1½ Tbs. / 22 ml olive oil
• 1½ medium yellow onions, about 12 oz. / 340 g
• 4 to 5 cloves garlic, minced or thinly sliced
• 2 tsp. / 4 g (0.14 oz) paprika
• 3½ cups / 830 ml (28.1 fl oz) water or vegetable broth
• 1½ lbs. / 680 g (24 oz) fresh, ripe tomatoes
• 4 oz. / 113 g green chilis, seeded and skinned
• 2 small white-skinned potatoes, about 12 oz. / 340 g
• ¼ tsp. / 0.5 g (0.02 oz) ground cumin
• 1 Tbs. / 4 g (0.14 oz) chopped fresh cilantro (coriander leaves)
• 1 tsp. / 6 g salt, plus more to taste
• 4 oz. / 113 g Monterey Jack cheese
Instructions
1. In a large pot or Dutch oven, melt the butter and olive oil together over medium heat. Add the chopped onions and sauté for 5-7 minutes, until they begin to soften and turn translucent. Stir in the garlic and cook for another minute until fragrant.
2. Sprinkle in the paprika, stirring constantly for 1-2 minutes. This step toasts the spice and deepens its flavor, so don’t skip it!
3. Pour in the water or vegetable broth, scraping up any browned bits from the bottom of the pot.
4. Briefly pulse the tomatoes in a blender or food processor until partly puréed and partly chopped. Add the tomatoes, green chili strips, cubed potatoes, ground cumin, and chopped cilantro to the pot. Stir everything to combine.
5. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the potatoes are fork-tender.
6. Taste the soup and season generously with salt until the flavors pop.
7. To serve, cut the Monterey Jack cheese into small cubes and divide it among four bowls. Ladle the piping hot soup directly over the cheese, allowing it to get wonderfully melty. Serve immediately and enjoy!
Nutritional Information
• (Approximate values per serving)
• Calories: 350 kcal
• Protein: 12g
• Fat: 22g
• Carbohydrates: 28g
Pro Tips
• Pro-Tips for the Perfect Soup
• For a smokier flavor, use smoked paprika instead of sweet paprika.
• If you like it extra spicy, leave a few seeds in your green chilis or add a pinch of red pepper flakes with the paprika.
• For a creamier texture, stir in a splash of heavy cream or full-fat coconut milk during the last 5 minutes of simmering.
• Garnish with a dollop of sour cream, a sprinkle of extra cilantro, or a few slices of fresh avocado for extra richness.
• This soup is even better the next day! The flavors have more time to meld together, making it a great make-ahead meal.
FAQ
Q: Can I make this tomato and green chili soup vegan
A: Yes, this soup is easily adaptable for a vegan diet. Simply substitute the butter with a plant-based butter or additional olive oil. For the cheesy finish, use your favorite brand of dairy-free Monterey Jack style shreds or cubes.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein content, consider adding a can of rinsed and drained chickpeas or white beans (like cannellini or Great Northern) along with the potatoes. A sprinkle of toasted pepitas on top also adds a nice protein kick.
Q: How should I store and reheat this soup
A: This soup stores beautifully and the flavors get even better overnight. Let it cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. For best results, store the soup and cheese separately. Reheat the soup gently on the stovetop or in the microwave, then add the fresh cheese cubes to your bowl just before serving to get that perfect melty texture.
Q: What can I use instead of fresh tomatoes
A: Absolutely! If fresh tomatoes aren’t in season, you can substitute them with one 28-ounce (794g / 28 oz) can of high-quality crushed or diced tomatoes. Using fire-roasted canned tomatoes would also be a delicious choice, adding even more smoky depth to the soup.
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Hearty Tomato and Green Chili Soup
Ingredients
Method
- In a large pot or Dutch oven, melt the butter and olive oil together over medium heat.
- Add the chopped onions and sauté for 5-7 minutes, until they begin to soften and turn translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Sprinkle in the paprika, stirring constantly for 1-2 minutes. This step toasts the spice and deepens its flavor, so don't skip it!
- Pour in the water or vegetable broth, scraping up any browned bits from the bottom of the pot.
- Briefly pulse the tomatoes in a blender or food processor until partly puréed and partly chopped.
- Add the tomatoes, green chili strips, cubed potatoes, ground cumin, and chopped cilantro to the pot.
- Stir everything to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the potatoes are fork-tender.
- Taste the soup and season generously with salt until the flavors pop.
- To serve, cut the Monterey Jack cheese into small cubes and divide it among four bowls. Ladle the piping hot soup directly over the cheese, allowing it to get wonderfully melty.
- Serve immediately and enjoy!
- Garnish with a dollop of sour cream, a sprinkle of extra cilantro, or a few slices of fresh avocado for extra richness.
