Description
A hearty and flavorful Green Chili Chicken Soup made with tender chicken, roasted green chilies, and a rich, seasoned broth. Perfect for chilly nights, meal prep, or serving a crowd, this easy one-pot dish is packed with smoky spice and warmth.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie works well)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 2 fresh poblano peppers, roasted, peeled, and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 can (15 oz) white beans, drained and rinsed (optional)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Shredded cheese (cheddar, Monterey Jack, or queso fresco) for topping
Instructions
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the Spices and Chilies
- Mix in the green chilies, roasted poblanos, cumin, oregano, smoked paprika, and chili powder. Stir well to coat the onions and garlic, letting the spices toast for 1 minute.
- Add Broth and Chicken
- Pour in the chicken broth and bring to a gentle simmer. Add the shredded chicken and let it cook for 10-15 minutes to allow the flavors to meld.
- Stir in Cream and Beans
- Reduce the heat to low. Stir in the heavy cream (or half-and-half) and white beans (if using). Let the soup warm through for another 5 minutes.
- Finish with Corn and Lime
- Add the corn, salt, and pepper, then squeeze in the fresh lime juice. Simmer for a final 5 minutes.
- Serve and Garnish
- Ladle the soup into bowls and top with chopped cilantro, diced avocado, and shredded cheese. Serve hot with tortilla chips or warm bread.
Notes
- Make it Dairy-Free: Replace the heavy cream with coconut milk or omit it entirely.
- Low-Carb Option: Skip the beans and corn for a lower-carb version.
- Extra Heat: Add diced jalapeños or a pinch of cayenne pepper.
- Vegetarian Version: Substitute chicken with extra beans or jackfruit and use vegetable broth.
- Thicker Soup: Blend a portion of the soup for a creamier consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Mexican-American
Keywords: Green Chili Chicken Soup, Spicy Chicken Soup, One-Pot Chicken Soup, Mexican Chicken Soup, Green Chile Soup