If you are craving a bowl of comfort that bursts with vibrant flavors and just the right amount of heat, look no further than this Green Chili Chicken Soup Recipe. It’s the perfect harmony of tender chicken, smoky spices, and zesty green chilies, all blended into a luscious, creamy broth that feels like a warm hug on a chilly day. Whether you’re winding down after a long day or serving up cozy dinner for friends, this soup is a standout dish that’s surprisingly easy to prepare and endlessly satisfying.
Ingredients You’ll Need
The magic of this Green Chili Chicken Soup Recipe lies in its straightforward yet powerhouse ingredients. Each item plays a critical role whether by adding depth of flavor, a burst of color, or a creamy texture that balances the subtle heat.
- Olive oil: Provides a smooth base for sautéing onions and garlic, enhancing the richness without overpowering.
- Onion: Adds natural sweetness and body to the broth as it softens.
- Garlic: Offers aromatic warmth that complements the smokiness of the spices.
- Chicken broth: The flavorful liquid foundation that ties all the ingredients together beautifully.
- Diced green chilies: The star ingredient that delivers that signature bright, tangy spice.
- Fire-roasted diced tomatoes: Introduce a smoky, slightly charred note and wonderful color contrast.
- Ground cumin: Brings earthy warmth that deepens the soup’s overall flavor profile.
- Chili powder: Adds mild heat and complexity without overwhelming the palate.
- Smoked paprika: Enhances the smoky undertone in every spoonful.
- Oregano: Infuses herbal freshness that brightens the dish.
- Shredded cooked chicken: The hearty protein that makes this soup a satisfying meal.
- Corn: Brings a lovely pop of sweetness and texture contrast.
- Sour cream: Creates a luscious, creamy finish that tempers the heat.
- Fresh cilantro: Adds vibrant color and a fresh, citrusy kick.
- Avocado: Optional garnish that delivers creamy richness and a cool counterpoint to the spices.
- Salt and pepper: Essential seasonings to round out and balance all flavors.
- Lime wedges: Squeeze on top right before eating to brighten and elevate every bite.
How to Make Green Chili Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by heating a tablespoon of olive oil in a large pot over medium heat. Toss in your diced onion and let it soften for about three to four minutes. This simple step builds a savory sweetness that forms the subtle backbone of the soup.
Step 2: Add Garlic for Depth
Next, stir in the minced garlic and sauté for just 30 seconds until fragrant. Garlic adds that signature warmth that pairs perfectly with the spices coming next, so don’t rush this worthy step.
Step 3: Build the Broth
Pour in four cups of chicken broth, then add the diced green chilies and fire-roasted tomatoes. Sprinkle in cumin, chili powder, smoked paprika, and oregano, stirring everything together to awaken their aromas and flavors as they mingle in the pot.
Step 4: Simmer to Develop Flavor
Bring your soup mixture to a boil, then immediately lower the heat and let it simmer for fifteen minutes. This gentle cooking lets the spices melt into the broth and the chilies release their gentle heat, creating a beautifully balanced foundation.
Step 5: Add Chicken and Corn
Stir in the shredded cooked chicken and corn, then simmer for an additional ten minutes. This step warms the protein through and lets the corn add its sweet crunch, rounding out each spoonful with texture and heartiness.
Step 6: Finish with Cream and Freshness
To create that irresistible creamy element, mix in a half cup of sour cream and a quarter cup of chopped fresh cilantro. Taste the soup and season it carefully with salt and pepper, balancing the spices with a touch of savory seasoning.
Step 7: Serve and Garnish
Ladle your soup into bowls, topping each with diced avocado, extra cilantro leaves, and a wedge of lime. The lime’s tang adds a bright finish, while creamy avocado offers a cooling contrast. Now you’re ready to enjoy!
How to Serve Green Chili Chicken Soup Recipe
Garnishes
Fresh garnishes make this soup feel special and even more delicious. Diced avocado adds silky creaminess, cilantro brings herbal brightness, and a squeeze of lime livens every spoonful with zesty acidity. Feel free to add a dollop of sour cream or a sprinkle of shredded cheese for extra indulgence.
Side Dishes
This soup partners wonderfully with warm, crusty bread or soft corn tortillas for dipping. A light salad or simple rice on the side turns this comforting bowl into a complete meal without complicating the flavors.
Creative Ways to Present
For a festive occasion, serve the soup in small, edible tortilla bowls and garnish with colorful diced peppers or crispy tortilla strips on top. You can also customize toppings station-style, letting friends pile on their favorite fixings like jalapeños, chopped onions, or shredded cheese.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Green Chili Chicken Soup Recipe to an airtight container and refrigerate for up to three days. The flavors often deepen after resting, making the next-day meal even tastier.
Freezing
This soup freezes beautifully! Pour the cooled soup into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It will keep in the freezer for up to three months without losing its mouthwatering flavor or texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickened too much, add a splash of chicken broth or water to loosen it. Avoid boiling after adding sour cream to keep it from curdling and maintain that lovely creamy texture.
FAQs
Can I use fresh green chilies instead of canned diced green chilies?
Absolutely! Fresh green chilies can add a brighter, more vibrant heat. Just be sure to roast or sauté them first to bring out their flavor and soften their bite. Adjust the quantity to your spice preference.
Is it possible to make this soup vegetarian?
Yes, by substituting the chicken broth with vegetable broth and replacing chicken with hearty vegetables like mushrooms or beans, you can create a delicious vegetarian version that still sings with green chili goodness.
What can I use instead of sour cream?
If you want a dairy-free alternative, coconut cream or cashew cream works wonderfully to add creaminess. Greek yogurt is another option if you’re looking for a tangy, protein-rich substitute.
How spicy is this Green Chili Chicken Soup Recipe?
The spice level is moderate and can be adjusted easily by choosing milder or hotter green chilies and adjusting the chili powder quantity. It offers warmth without overwhelming heat, making it approachable for most palates.
Can I make this soup in a slow cooker?
Yes! Start by sautéing the onions and garlic on the stove, then add all other ingredients except sour cream and cilantro to the slow cooker. Cook on low for 4-6 hours. Stir in sour cream and cilantro at the end before serving for best freshness.
Final Thoughts
If you love meals that are effortless yet packed with bold, comforting flavors, you really must try this Green Chili Chicken Soup Recipe. It’s my go-to when I want something quick but satisfying, and it never fails to impress family and friends alike. From the first spicy, smoky sip to the creamy finish, this soup invites you to savor every comforting bite again and again.
Print
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
This Green Chili Chicken Soup is a flavorful and comforting dish combining shredded chicken, green chilies, and fire-roasted tomatoes. Simmered with aromatic spices and enriched with corn, sour cream, and fresh cilantro, it offers a perfect balance of heat and creaminess. Garnished with diced avocado and lime wedges, this soup is ideal for a cozy meal that warms you up and satisfies your taste buds.
Ingredients
Main Ingredients
- 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
- 3 cups shredded cooked chicken
- 1 cup frozen or fresh corn
- 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
- Prepare the base: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
- Add garlic: Stir in the minced garlic and sauté for another 30 seconds until fragrant.
- Combine liquids and spices: Pour in the chicken broth, diced green chilies, fire-roasted 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 and let it simmer gently for 15 minutes to develop flavors.
- Add chicken and corn: Incorporate the shredded cooked chicken and corn into the soup. Continue simmering for an additional 10 minutes or until thoroughly heated.
- Finish with creamy and fresh additions: Stir in the sour cream and fresh cilantro. Taste and season with salt and pepper according to preference.
- Serve and garnish: Ladle the hot soup into bowls. Garnish each serving with diced avocado, extra cilantro if desired, and lime wedges to squeeze over before eating.
Notes
- If you prefer less heat, use mild diced green chilies or reduce the amount.
- Leftover shredded chicken from a roast or rotisserie chicken works perfectly for this recipe.
- You can substitute sour cream with Greek yogurt for a lighter option.
- For a thicker soup, mash some of the corn or add a small amount of masa harina (corn flour) during the simmering step.
- This soup stores well and tastes great the next day after the flavors meld.
