I’m so excited to share with you one of my family’s favorite recipes – chicken and green chili soup! This hearty, comforting dish is a staple in our household, especially during the colder months.
I first discovered this recipe on a trip to New Mexico, where it’s a beloved local specialty. The combination of tender chicken, rich green chilies, and savory spices is absolutely irresistible.
My kids devour it by the bowlful, and I love that it’s a healthy, satisfying option for a weeknight dinner or a special occasion. Whether you’re in the mood for something spicy or just want a warm, cozy bowl of goodness, this recipe delivers.
Plus, it’s incredibly easy to make and requires minimal prep time – perfect for busy families or those new to cooking. Over the years, I’ve tweaked the recipe to suit our tastes, but the core ingredients remain the same: lean chicken breast or thighs, roasted green chilies, onion, garlic, cumin, and a pinch of cayenne pepper.
The result is a deliciously complex flavor profile that’s sure to please even the pickiest eaters.
Chicken and Green Chili Soup
4.8 from 1131 votes
A hearty and warming soup featuring tender chicken, roasted green chiles, and a rich, savory broth. This comforting dish is perfect for chilly evenings and is packed with flavor from garlic, onions, and spices.
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
4 cups chicken broth
1 (4 oz) can diced green chiles
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen corn kernels
1/2 cup sour cream, for serving
1/4 cup chopped fresh cilantro, for garnish
👨🍳Directions
1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook for 4 to 5 minutes until softened and translucent, stirring occasionally.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Then add the cubed chicken breast and cook for 5 to 6 minutes until the chicken is lightly browned on all sides.
5Pour in the chicken broth and add the diced green chiles, ground cumin, dried oregano, salt, and black pepper.
6Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 15 minutes.
7Stir in the frozen corn kernels and continue to simmer for an additional 5 minutes, until the corn is heated through and the chicken is cooked completely.
8The chicken should be opaque and reach an internal temperature of 165°F.
9Taste the soup and adjust seasoning with more salt or pepper if needed.
10Ladle the hot soup into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.
Tips: For extra heat, add a minced jalapeño along with the garlic. You can also use leftover rotisserie chicken and reduce the simmering time to 10 minutes. This soup stores well in the refrigerator for up to 3 days.
Watch Video Of How Chicken and Green Chili Soup Works
When you make this chicken and green chili soup, you will have a dish that is perfect for any occasion. It is great for a casual family dinner, but it also impresses guests at a gathering.
I have brought it to potlucks and game nights, and it always gets compliments. You can store leftovers in the fridge for a few days or freeze them in individual portions for quick lunches.
To reheat, just warm it on the stove or in the microwave, and if it is too thick, add a little broth. Serve it with warm tortillas, a side salad, or a grilled cheese sandwich for a complete meal.
This soup is reliable, delicious, and always a good idea.
❓ Frequently Asked Questions About Chicken and Green Chili Soup
1. What is green chili?
Green chili is a type of pepper that’s commonly used in Southwestern cuisine. It has a unique flavor that’s both sweet and slightly smoky. You can find green chilies in most supermarkets or online.
2. Can I use red chilies instead of green chilies?
While you can substitute red chilies for green chilies in this recipe, keep in mind that they’ll change the flavor profile significantly. Red chilies have a sweeter, more intense flavor than their green counterparts.
3. How do I roast my own green chilies?
Roasting your own green chilies is easy! Simply place them on a baking sheet lined with parchment paper and roast at 400°F (200°C) for about 30 minutes, or until they’re blistered and slightly charred.
4. Can I make this recipe in advance?
Yes! You can prepare the soup up to a day in advance and refrigerate it until serving time. Just be sure to store it in an airtight container and reheat thoroughly before serving.
5. What are some good variations on this recipe?
One idea is to add some diced potatoes or carrots for added texture and nutrition. You can also experiment with different spice blends or add some diced jalapenos for an extra kick.
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