Description
Green Chili Chicken Soup is a hearty, flavorful, and slightly spicy dish made with shredded chicken, green chiles, beans, and a creamy broth. It offers a perfect blend of comfort and bold Southwestern flavors, ideal for cozy nights, meal prep, or game day gatherings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 (15 oz) can white beans, drained and rinsed
- 1/2 cup frozen corn (optional)
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- Salt and black pepper to taste
Optional Toppings
- Avocado
- Cilantro
- Lime wedges
- Tortilla strips
- Extra cheese
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until it becomes soft and translucent.
- Add Aromatics and Spices: Stir in the minced garlic, diced green chiles, ground cumin, dried oregano, and chili powder. Cook for 1 minute until the mixture becomes fragrant.
- Add Liquids and Main Ingredients: Pour in the chicken broth and add the shredded chicken, rinsed white beans, and frozen corn if using. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat and let the soup simmer gently for 10 to 15 minutes to develop flavors.
- Incorporate Dairy: Stir in the sour cream and shredded cheese until they melt and create a smooth, creamy broth.
- Season and Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with your choice of toppings such as avocado, cilantro, lime wedges, tortilla strips, or extra cheese.
Notes
- For a spicier soup, use hot green chiles or add a diced jalapeño with the onion.
- To make this soup dairy-free, omit the cheese and sour cream or substitute with plant-based alternatives.
