This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

As Rach says, this is such a simple dinner, you're going to love it! It’s a vegetarian—but very hearty—green tortilla soup. And if you're not a vegetarian and want to add the traditional chicken, just shred some rotisserie chicken and stir it in. The homemade tortilla strips add great crunch and texture. 

For more hearty soups, check out Rach's Lentil Soup and Onion Soup Gratinee.


  • 6 corn tortillas, halved and cut into ½-inch strips
  • Cooking spray
  • Fine sea salt
  • ¼ cup olive oil
  • 2 medium zucchini, diced
  • 2 poblanos, chopped
  • 1 onion, chopped
  • Salt and pepper
  • 4 cloves garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 6 cups vegetable stock
  • 1 cup drained mild-medium Hatch green chiles from jar or three 4-ounce cans green chiles
  • 1 can whole tomatillos or 14 ounces crushed tomatillos
To Serve (your choice):
  • Matchsticks or thin sliced radishes, crumbled queso fresco or Asadero, scallions sliced on bias, diced avocado with lime, toasted pumpkin seeds, cilantro, crema or sour cream, pickled jalapenos


Serves: 4


Heat oven to 400°F.

Line a baking sheet with parchment, add tortillas and dress with oil. Bake to golden and season with fine salt.

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray

Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt.  Partially cover and soften 7 to 8 minutes. Remove half of the vegetables from the pan and grate in the garlic and add the spices and black pepper. Add the stock, chiles and tomatillos and let come to a simmer. Puree in a high-powered blender or with an immersion blender, then add back the reserved vegetables and simmer together 5 minutes. 

Serve soup in bowls over tortillas and top with your pick of garnishes.