If you’re craving a bowl of comforting, flavorful soup that brings a little zest and warmth to your table, this Green Chili Chicken Soup Recipe is an absolute gem. It’s a harmonious blend of tender chicken, smoky spices, and vibrant green chilies, creating a soup that’s both hearty and bright. Whether it’s a chilly evening or you just want something satisfying yet light, this recipe delivers pure deliciousness with every spoonful.
Ingredients You’ll Need
This Green Chili Chicken Soup Recipe calls for a handful of straightforward ingredients that each play a crucial role in building layers of flavor, texture, and color. From the creamy avocado topper to the smoky spices, every element is essential in crafting that perfect cozy bowl.
- Olive oil: Helps sauté the onion and garlic, adding richness and depth without overpowering the other flavors.
- Onion, diced: Provides a natural sweetness and soft texture base for the soup.
- Garlic, minced: Offers a fragrant punch that complements the spices beautifully.
- Chicken broth: The flavorful liquid foundation that keeps the soup comforting and light.
- Diced green chilies (2 cans, 4 oz each): Bring gentle heat and a vibrant, tangy brightness that’s key to this recipe.
- Fire-roasted diced tomatoes (1 can, 14.5 oz): Introduce smoky sweetness and a luscious texture.
- Ground cumin: Adds warmth and an earthy note that ties the spices together.
- Chili powder: Brings classic southwestern flavor and a little extra kick.
- Smoked paprika: Enhances the smokiness and adds vibrant color.
- Oregano: A subtle herbaceous lift that balances the heat.
- Shredded cooked chicken (3 cups): The star protein that makes the soup hearty and satisfying.
- Corn (1 cup, frozen or fresh): Adds a sweet pop and a lovely contrast in texture.
- Sour cream (1/2 cup): Stirred in at the end for a creamy richness that mellows the spices.
- Fresh cilantro (1/4 cup, chopped): Provides a fresh, bright herbaceous note that lifts the soup.
- Avocado, diced: A creamy, buttery garnish that cools the palate with every bite.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Lime wedges: Serve alongside for a zesty squeeze that perfectly complements the soup’s smoky, spicy profile.
How to Make Green Chili Chicken Soup Recipe
Step 1: Sauté the aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook gently until soft and translucent, about 3 to 4 minutes. Throw in the minced garlic and sauté for just 30 seconds more to release its heady fragrance without burning—it’s the foundation of flavor that sets this soup apart.
Step 2: Build the broth
Pour in the chicken broth alongside the canned green chilies and fire-roasted diced tomatoes. Add the ground cumin, chili powder, smoked paprika, and oregano. Give everything a good stir so the spices and ingredients mingle perfectly. This step is where the soup really starts to develop that signature smoky and spicy character you’ll love.
Step 3: Simmer to meld flavors
Bring your pot to a boil, then reduce the heat to low and let it simmer gently for 15 minutes. This slow meld allows the flavors to marry, making the broth rich and inviting with a subtle kick from the chilies and spices.
Step 4: Add chicken and corn
Stir in the shredded cooked chicken and corn, then continue simmering for another 10 minutes until everything is heated through. The chicken soaks up the flavors of the broth, while the corn adds sweet bursts that brighten each spoonful.
Step 5: Finish with creaminess and freshness
Turn off the heat and gently fold in the sour cream and fresh cilantro. The sour cream adds a luxurious creaminess that tames the heat, while the cilantro lifts the flavors with its bright, herbal note. Season generously with salt and pepper to taste.
Step 6: Serve and garnish
Ladle the hot soup into bowls and top with diced avocado, additional cilantro, and a wedge of lime on the side. Each garnish adds a contrasting texture and flavor that makes every bite memorable.
How to Serve Green Chili Chicken Soup Recipe
Garnishes
Don’t skip the garnishes—they’re the crowning glory of this Green Chili Chicken Soup Recipe. The creamy avocado cools and complements the smoky heat, while cilantro adds a fresh brightness. A squeeze of lime just before eating adds that zing that wakes up your taste buds and balances the flavors beautifully.
Side Dishes
This soup is a full meal on its own but pairs wonderfully with a warm crusty bread or cheesy cornbread to soak up every last drop. A simple fresh green salad with a citrusy dressing can also make a refreshing contrast alongside the warm, hearty soup.
Creative Ways to Present
For a fun twist, serve this soup in small cups as a starter for a dinner party, topped with a dollop of sour cream and a sprinkle of diced avocado. Or, ladle it over warm tortillas for a comforting taco-style bowl that’s perfect for casual gatherings or lunch. You can even turn it into a creamy stew by adding a splash of cream or topping with shredded cheese.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and the depth of those vibrant flavors you worked hard to develop.
Freezing
Green Chili Chicken Soup Recipe freezes well, making it a perfect make-ahead meal. Cool completely before transferring to freezer-safe containers or bags. It can be frozen for up to 3 months, making it a lifesaver on busy days when you want something wholesome without hassle.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently over low heat on the stove, stirring occasionally. You may want to add a splash of broth or water to loosen it up. Add fresh garnishes like avocado and cilantro after reheating for the best flavor and texture.
FAQs
Can I use rotisserie chicken for this Green Chili Chicken Soup Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and convenience, making this soup even easier to prepare on busy days.
How spicy is this soup?
The heat level is moderate thanks to the diced green chilies and chili powder. If you prefer it milder, you can reduce the green chilies or omit the chili powder. For more kick, add fresh jalapeños or hot sauce.
Can I make this soup vegetarian?
You can! Substitute the chicken broth with vegetable broth and use a plant-based protein or extra corn and beans for heartiness. The smoky spices will still deliver plenty of flavor.
Is there a dairy-free alternative to sour cream?
Yes, you can use coconut yogurt or a dairy-free sour cream substitute. These options keep the creamy texture without adding dairy.
Can I prepare this soup in a slow cooker?
Definitely! Sauté the onions and garlic first, then add all the ingredients except sour cream and cilantro to the slow cooker. Cook on low for 4 to 6 hours. Stir in sour cream and cilantro just before serving.
Final Thoughts
There’s nothing quite like a warm bowl of this Green Chili Chicken Soup Recipe to bring comfort and joy to your day. It’s simple to make, packed with flavor, and wonderfully satisfying. I can’t recommend enough that you give this recipe a try—you might just find your new favorite weeknight meal!
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Green Chili Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and hearty Green Chili Chicken Soup featuring tender shredded chicken, fire-roasted tomatoes, and a zesty blend of green chilies and spices. This comforting soup is enhanced with fresh corn, creamy sour cream, and garnished with avocado and lime wedges for a vibrant, satisfying meal perfect for any season.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (4 oz each) diced green chilies
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
Main Ingredients
- 3 cups shredded cooked chicken
- 1 cup frozen or fresh corn
Finishing Touches
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Heat the Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant, taking care not to burn the garlic.
- Add Broth and Seasonings: Pour in the chicken broth, then add the diced green chilies, fire-roasted diced tomatoes, ground cumin, chili powder, smoked paprika, and oregano. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld.
- Add Chicken and Corn: Add the shredded cooked chicken and corn to the pot. Continue simmering for another 10 minutes until the chicken is heated through and the corn is tender.
- Finish with Sour Cream and Cilantro: Stir in the sour cream and chopped fresh cilantro. Taste and season with salt and pepper as desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with diced avocado, additional cilantro if desired, and lime wedges on the side for squeezing over the soup before eating.
Notes
- Use cooked shredded chicken from a rotisserie or leftover chicken to save time.
- Adjust the level of green chilies based on your preferred spice level.
- Sour cream adds creaminess but can be omitted or substituted with Greek yogurt for a lighter version.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
