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
Scale
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.
