For this Roasted Chile and Potato Soup with Shredded Chicken I use the pasilla chile, or chile negro, which is the dried form of the chilaca chile pepper. These are of medium heat and so flavorful. Most of these can be found at your local market in the Mexican food aisle, Whole Foods, Sprout’s, and other bulk and organic food stores. Of course there is always Penzey’s and Amazon can deliver right to your door, too! To add a tangy, peppery flavor note I also beautiful roasted tomatillos.
This will definitely warm you up for a comfort dinner in chilly evenings. 🙂
Peppers are wonderful, and there are so many to choose from when cooking. Each is distinct in heat and flavor and I love to experiment with them. I’ve written up a post on Choosing the Right Pepper if you like to read up on the heat levels and flavors of some of the ones I use most often.
I wanted to use roasted garlic in this soup since I recently made a batch. I keep this stuff around for numerous recipes, trust me it’s good to keep in your refrigerator for whenever you might need a flavor boost! I’ve written about slow roasting garlic previously in my Roasted Garlic Turkey Meatballs. They are another item I keep on hand in the refrigerator covered in oil. They are great schmeared on toast or a bagel, too! But, back to the soup…
I love big and bold flavors and this soup delivers, especially when contrasted with the beautiful mango Sriracha sauce. I’ve made it before for my Grilled Mango Sriracha Shrimp, and felt this would be perfect drizzled on top with some soothing, cool Mexican Crema.
Mexican Crema is basically the Mexican version of French crème fraîche. While both are a slightly sour and thickened cream, it’s milder and thinner in consistency than American sour cream. So if you don’t have any on hand, or at your local market (check the dairy section) try this quick and easy kitchen hack of combining 1 cup sour cream, 1 cup heavy cream and a teaspoon of kosher salt. Cover with plastic wrap, and leave on your kitchen counter at room temperature for 3 hours. After that keep refrigerated when not using.
All of these flavors work well with the potato based soup. Add some shredded rotisserie chicken and you have yourself a complete, tasty meal.
Peel the outer skins off the tomatillos, onion and garlic. Over an open flame on your stovetop or grill on your BBQ the tomatillos and peppers until charred all over.
Remove from the flame or grill and place the tomatillos aside and the peppers in a brown bag. Seal and let steam for at least 10 minutes to remove the charred skins more easily. With rubber gloves remove the skins and seeds from the peppers and discard.
Place all the peppers, tomatillos, garlic, onion and salt in a food processor or blender and pulse until smooth. NOTE: Just replace the garlic with the roasted garlic if you have some made. It definitely adds another level of flavor!
Heat the oil in a large stock pot and pour in the puréed chile mixture. Add the chopped potatoes, stir and cover. Simmer until potatoes are fork tender, about 15 minutes. Slightly mash in the pot to thicken the soup and add the chicken stock. Stir to mix and add the shredded chicken. Cook another 10 minutes.
For the optional mango sauce, peel and seed the mangoes, toss them in a blender and add the Sriracha sauce. Purée until smooth. Set aside.
Season the soup with salt to taste if needed. Ladle into bowls and drizzle with Mexican Crema and Mango Sriracha Sauce (optional). Top with chopped cilantro and serve.

Roasted Pasilla Chile and Potato Soup with Shredded Chicken
Ingredients
- 8 tomatillos
- 4 Pasilla chiles
- 1 Serrano chile
- 4 garlic cloves roasted optional
- 1 large onion
- pinch of salt
- 1 tbsp olive oil
- 6 medium white potato
- 6 cups chicken stock
- 1 rotisserie chicken
- Mexican Crema optional
- chopped cilantro
- Mango Sriracha Sauce optional
- 2 mangos pitted and sliced
- 3 tbsp Sriracha sauce
Instructions
- Peel the outer skins off the tomatillos, onion and garlic. Over an open flame on your stovetop or grill on your BBQ the tomatillos and peppers until charred all over.
- Remove from the flame or grill and place the tomatillos aside and the peppers in a brown bag. Seal and let steam for at least 10 minutes to remove the charred skins more easily. With rubber gloves remove the skins and seeds from the peppers and discard.
- Place all the peppers, tomatillos, garlic, onion and salt in a food processor, blender and pulse until smooth.
- Heat the oil in a large stock pot and pour in the puréed chile mixture. Add the chopped potatoes, stir and cover. Simmer until potatoes are fork tender, about 15 minutes. Slightly mash in the pot to thicken the soup and add the chicken stock. Stir to mix and add the shredded chicken. Cook another 10 minutes.
- For the optional mango sauce, peel and seed the mangoes, toss them in a blender and add the Sriracha sauce. Purée until smooth. Set aside.
- Season to taste with salt. Ladle into bowls and drizzle with Mexican Crema and Mango Sriracha Sauce (optional). Top with chopped cilantro and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Made this Sunday night with slow-smoked rotisserie chicken and it was delicious but the leftover soup we had last night was even better. The smokiness of the chicken really came through.
So glad you enjoyed this one Steve. I love the roasted chiles. Great flavor!
I’m with you in the smitten with peppers arena. They’re just so versatile! And even though it’s 90+ degrees outside, I’d gladly dig into a bowl of this right now!
Thanks Marissa, I’m pretty much over this heat wave, but am diggin’ the thunder, lightning and rain!
Hey Kevin! This soup sounds wonderful! I am a huge fan of Mexican food! I’m making chicken enchiladas with green chile sauce tomorrow! I also make flour tortillas and tamales on occasion. This would be good with shredded pork too! I am so envious of your close connection to Mexico and the availability of your abundant fresh produce! 🙂
Hi and thanks Dorothy! Shredded pork sounds fantastic as well. Plus, I love fresh flour tortillas, how awesome you make them. You are one accomplished, cook, baker and farmer. I hope your husband knows how lucky he is… 🙂
I’m not quite sure how you did this, but you have just given me the urge to jump into this bowl of pure deliciousness! This soup looks over-the-top wonderful!
Thanks Dan! High praise from you, I’ll take it. BTW, it’s finally raining and the thunder and lightning out here in San Diego is amazing, so needed. Hope you and the rest of your family are all doing well.
This honestly looks beyond delicious 😉 That mango and siracha sauce looks unbelievably good! And I will be trying this soon because I NEED IT IN MY LIFE 😀 Thanks for sharing!
Thanks so much Kennedy! It’s so good and the flavors are out of this world good. Heat, spice, texture and and little sweet with the crema cooling things off a bit. Chilis aren’t always about heat, but flavor, and I hope people try this out.
There you go again with an awesome fresh Mexican recipe…just reminding me of the lack of chile options here in New York. Seriously, though, this soup looks delicious, Kevin! I’m all about big bold flavors in my food, so I think this soup and I would be good friends. Hope you guys have an awesome weekend! #WolfpackChileMaster
OK, do I need to send a pepper care package out there? I would too. I couldn’t live without peppers! Thanks too, this is a fantastic, flavor explosion soup. Have a great weekend grilling on that beauty of a new BBQ grill you got, too.
Oh my god. In your face FANTASTIC! I could so do a bowl of this right now, it is FREEZING here in Sydney! And yet again, learnt new things: i) Pasilla chile 2) More importantly, must make a large jar of slow roasted garlic. 🙂
Thanks Nagi! LOVE my roasted garlic, especially to schmear it on toast with cheese! It’s been in the 90°F area for a couple weeks and this morning was CRAZY thunder and lightning like I’ve never heard or seen before in San Diego! I remember last when I was in Sidney it was raining like mad and I had never driven on the opposite side before as I drove up the coast to Cairns. Weather climates sure are changing constantly, hope this warms you up if you choose to make it! On another note, I will try to remember and detail… Read more »