Green chili chicken soup

Green chili chicken soup

Perfect choice! 🌶️🍗
Green Chili Chicken Soup is cozy, flavorful, and full of zesty southwestern goodness — tender chicken, mild green chilies, and a creamy broth that’s irresistible.

Here’s a classic creamy version (with lighter options included):


🥣 Green Chili Chicken Soup

Ingredients (Serves 6)

  • 1 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb (450 g) boneless skinless chicken breasts or thighs, diced or shredded (rotisserie works too)
  • 1 (4 oz) can diced green chilies (or use roasted Hatch chilies if available)
  • 1 (15 oz) can white beans (like cannellini or Great Northern), drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 4 cups low-sodium chicken broth
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • Salt & pepper, to taste
  • ½ cup cream, half-and-half, or evaporated milk (optional, for creamy texture)
  • Juice of ½ lime
  • ¼ cup chopped cilantro (optional garnish)

👩‍🍳 Instructions

  1. Sauté aromatics:
    In a large pot, heat olive oil over medium heat. Add onion and cook until softened, 4–5 minutes. Add garlic and cook 30 seconds.
  2. Add chicken & seasonings:
    Stir in chicken, green chilies, cumin, chili powder, paprika, salt, and pepper. Cook 3–4 minutes.
  3. Simmer:
    Add broth, beans, and corn. Bring to a boil, then reduce to a gentle simmer for 20 minutes (until chicken is tender and flavors meld).
  4. Make it creamy (optional):
    Stir in cream or evaporated milk and simmer another 5 minutes — don’t boil.
  5. Finish:
    Add lime juice and adjust seasoning. Garnish with cilantro and serve hot.

🍋 Topping Ideas

  • Shredded cheese (Monterey Jack or Pepper Jack)
  • Crushed tortilla chips
  • Avocado slices
  • Jalapeño rings
  • A dollop of sour cream or Greek yogurt

🌿 Make It Mediterranean-Style

For a lighter, anti-inflammatory twist:

  • Use olive oil and boneless chicken thighs (higher in omega-3s).
  • Replace cream with Greek yogurt or coconut milk.
  • Add baby spinach or kale at the end for extra greens.
  • Use fresh green chilies or roasted poblano for natural heat and flavor.

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