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
Scale
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.
