green chili chicken soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best green chili chicken soup recipe

I have always been a fan of hearty and comforting soups, especially during the colder months. One of my family’s favorite recipes is green chili chicken soup, a dish that originated in the Southwestern United States.

The rich flavors and textures of this soup make it a perfect addition to any meal. The key to making this soup is in its technique – slow cooking the ingredients to bring out their full flavor potential.

This recipe is a staple in many households, especially during family gatherings and holidays. The aroma of this soup wafting through the air is sure to bring everyone together.

The combination of tender chicken, crunchy vegetables, and slightly spicy green chili makes for a satisfying meal that’s both easy to prepare and packed with nutrients. My kids love helping me make this soup, as they get to assist with chopping the veggies and stirring the pot.

As we sit down to enjoy this delicious meal together, I’m reminded of the importance of sharing meals with loved ones and creating memories around the dinner table. I’ve experimented with various spices and seasonings over the years, but this recipe remains my go-to for its simplicity and depth of flavor.

Whether you’re serving it as a main course or as a side dish, this green chili chicken soup is sure to become a new favorite in your household.

Green Chili Chicken Soup

4.8 from 1389 votes

A hearty and flavorful soup made with tender chicken, roasted green chilies, and a savory broth. This dish is perfect for a comforting meal on a chilly day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 pound boneless, skinless chicken breasts
2 cups roasted green chilies, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper to taste
1 cup frozen corn kernels
1/2 cup heavy cream
1/4 cup fresh cilantro, chopped
Juice of 1 lime

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Pour in the chicken broth and bring the mixture to a gentle boil.
5Place the chicken breasts into the broth, ensuring they are fully submerged.
6Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
7Remove the chicken from the pot and let it rest on a cutting board for 5 minutes.
8Shred the chicken into bite-sized pieces using two forks.
9Stir in the chopped green chilies, ground cumin, dried oregano, salt, and black pepper.
10Add the frozen corn and shredded chicken back to the pot.
11Simmer over medium heat for 10 minutes to allow flavors to meld.
12Reduce the heat to low and stir in the heavy cream.
13Cook for 2 to 3 minutes until the soup is heated through, but do not let it boil.
14Remove from heat and stir in fresh cilantro and lime juice.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a spicier soup, include some of the seeds from the green chilies. You can also use leftover rotisserie chicken to save time.

Watch Video Of How Green Chili Chicken Soup Works

This green chili chicken soup recipe is a staple in our household, perfect for any occasion whether it’s a weeknight dinner or a holiday gathering.

The best part about this recipe is its simplicity – just throw all your ingredients into one pot and let it simmer away!

With its rich flavors and tender texture, this soup is sure to become a family favorite.

❓ Frequently Asked Questions About Green Chili Chicken Soup

Q: What type of green chilies should I use in this recipe?

A: For this recipe, you can use either Anaheim or Poblano peppers. Both have a mild heat level and add depth to the soup without overpowering it. If you prefer a spicier soup, you can use hotter peppers like jalapeños or serranos.

Q: Can I make this recipe in advance?

A: Yes, you can prepare the soup up to 2 days in advance by cooking the chicken and vegetables separately and then combining them with the broth just before serving. This allows you to save time on meal prep without sacrificing flavor.

Q: How do I store leftover green chili chicken soup?

A: You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat the soup gently over low heat until warmed through.

Q: Can I substitute chicken with another protein source?

A: Yes, you can replace chicken with beef or pork if you prefer a heartier option. Adjust the cooking time accordingly based on your protein choice.

Q: What are some variations I can try with this recipe?

A: Feel free to add other vegetables like carrots, potatoes, or zucchini for added texture and nutrition. You can also experiment with different spices like cumin or coriander for unique flavor profiles.

Similar Posts