Green Chili Chicken Soup Recipe
If you’re craving something that packs bold flavors, hearty warmth, and a little zing, this Green Chili Chicken Soup Recipe is about to become your new best friend. It’s a vibrant blend of tender shredded chicken, roasted green chilies, and smoky spices all swimming in a comforting broth that’s perfect for any day you want a deliciously cozy meal. Fresh cilantro, creamy sour cream, and avocado bring brightness and creaminess that makes every spoonful a complete delight. Whether you’re warming up after a chilly day or simply want a lively bowl full of flavor, this soup hits all the right notes with ease and simplicity.
Ingredients You’ll Need
Getting your ingredients together for this soup is as straightforward as it gets, and each one plays a crucial role in building layers of flavor and texture. From the earthy cumin to the fresh cilantro, every element adds something special to this Green Chili Chicken Soup Recipe.
- Olive oil: For sautéing the onions and garlic, adding a subtle fruity base flavor.
- Medium onion, diced: Lends sweetness and depth as it softens.
- Garlic, minced: Boosts aroma and savory richness in the broth.
- Chicken broth: The soul of the soup that carries all the delicious spices and ingredients.
- Diced green chilies (2 cans): Bring just the right amount of heat and a fresh, tangy burst.
- Fire-roasted diced tomatoes: Add smoky undertones and vibrant color.
- Ground cumin: Adds earthiness and mild warmth.
- Chili powder: Gives that signature southwestern kick.
- Smoked paprika: Creates a deep, smoky fragrance without overpowering.
- Oregano: For a subtle herbal note that balances the spice.
- Shredded cooked chicken: The hearty, protein-packed star of the dish.
- Frozen or fresh corn: Adds sweetness and a pleasant pop of texture.
- Sour cream: Mixed in for creamy richness and smooth finish.
- Fresh cilantro, chopped: Brightens every bite with a fresh, citrusy lift.
- Avocado, diced (for garnish): Brings a buttery softness that complements the heat beautifully.
- Salt and pepper, to taste: Essential for balancing and enhancing every flavor.
- Lime wedges: To squeeze over before eating, adding a zesty punch.
How to Make Green Chili Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook until it’s soft and translucent, about 3-4 minutes. Then add the minced garlic and stir for another 30 seconds until your kitchen smells absolutely heavenly. This step builds the flavor foundation that the whole soup will rest on.
Step 2: Combine the Broth and Spices
Pour in the chicken broth, followed by the cans of diced green chilies and fire-roasted tomatoes. Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir everything together so those warming spices spread evenly throughout the broth, creating an inviting aroma that’ll make it hard to resist tasting right away.
Step 3: Simmer the Soup
Bring the soup mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes. This allows all those flavors to mingle deeply, while the fire-roasted tomatoes soften and release their smoky sweetness into the broth.
Step 4: Add Chicken and Corn
Toss in the shredded cooked chicken and corn. Continue simmering for another 10 minutes so the chicken heats through perfectly and the corn adds little bursts of sweetness and texture, rounding out the heartiness of the soup.
Step 5: Finish with Cream and Cilantro
Turn off the heat and stir in sour cream and fresh cilantro. The sour cream adds a velvety texture that tempers the spice, while the cilantro adds fresh green brightness. Finally, season with salt and pepper to taste, making sure every bite hits just right.
How to Serve Green Chili Chicken Soup Recipe
Garnishes
To truly elevate your soup experience, garnish with diced avocado and a little extra chopped cilantro. The creamy avocado balances the heat beautifully and gives you a lush mouthfeel. Don’t forget fresh lime wedges on the side to add an optional zingy finish that brightens up each spoonful! These simple touches turn your bowl into something special and more vibrant.
Side Dishes
While this soup is hearty enough to enjoy on its own, pairing it with warm tortillas or crusty bread is a classic combo. For something fresh, a crisp green salad with a citrusy dressing complements the smoky soup wonderfully. You could also serve it with a side of Mexican rice or a light avocado and tomato salsa to keep the flavors flowing seamlessly.
Creative Ways to Present
For a fun twist, serve this Green Chili Chicken Soup Recipe in mini bread bowls or hollowed-out roasted peppers for a dramatic presentation. You can also turn it into a chunky stew by adding diced potatoes or black beans. Another idea is to sprinkle a little shredded cheese or crispy tortilla strips on top for added texture and extra indulgence.
Make Ahead and Storage
Storing Leftovers
This Green Chili Chicken Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and flavors. Because the spices and broth continue to develop, many find leftover soup even tastier the next day.
Freezing
You can freeze the soup for up to 2 months without losing its vibrant taste. Just make sure to cool it completely before transferring to a freezer-safe container or heavy-duty freezer bag. Leave some space for expansion and label it with the date so you can grab it when you need a quick comfort meal.
Reheating
Reheat the soup gently on the stove over medium-low heat to prevent curdling the sour cream. Stir often and heat just until warmed through. If the soup thickens too much, add a splash of chicken broth or water to loosen the consistency back to your preferred texture.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken works perfectly in this Green Chili Chicken Soup Recipe and adds great flavor while saving time on cooking.
How spicy is the soup?
It has a moderate spice level thanks to the diced green chilies and chili powder. If you prefer milder, use mild green chilies or reduce the chili powder slightly. For more heat, add extra chilies or a dash of cayenne pepper.
Can I make this soup vegetarian?
Definitely! Substitute vegetable broth for chicken broth and use beans or tofu instead of chicken. You’ll still get all the wonderful flavors from the spices and chilies.
Is this soup freezer-friendly?
Yes, it freezes exceptionally well. Just remember to reheat gently to keep the sour cream from separating and to maintain the creamy texture.
What’s the best way to store leftover garnishes?
Store diced avocado separately and only add it right before serving to keep it fresh and avoid browning. Cilantro can be wrapped lightly in a damp paper towel and kept in the fridge for a few days.
Final Thoughts
There’s nothing quite like cozying up with a bowl of this vibrant, flavorful Green Chili Chicken Soup Recipe. It’s easy, delicious, and a wonderful way to bring a little spice and comfort into your daily routine. I hope this recipe becomes a staple in your kitchen, just like it has in mine — happy cooking and even happier eating!
Print
Green Chili Chicken Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This flavorful Green Chili Chicken Soup is a comforting and hearty meal perfect for cool evenings. Packed with tender shredded chicken, fire-roasted tomatoes, fresh and canned green chilies, and warming spices like cumin, chili powder, smoked paprika, and oregano, this soup brings a delicious Southwestern flair. Finished with creamy sour cream, fresh cilantro, and a bright avocado garnish, it offers a delightful balance of heat, creaminess, and freshness in every bowl.
Ingredients
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 and Garnish
- 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
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes, stirring occasionally to prevent burning.
- Add Garlic: Add the minced garlic to the pot and sauté for an additional 30 seconds until fragrant, being careful not to let it brown.
- Add Broth and Spices: 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 evenly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 15 minutes to allow the flavors to meld.
- Add Chicken and Corn: Stir in the shredded cooked chicken and corn. Continue to simmer for another 10 minutes, or until the chicken is heated through and the corn is tender.
- Finish with Cream and Cilantro: Stir in the sour cream and chopped fresh cilantro. Season the soup with salt and freshly ground black pepper to your taste preference.
- Serve: Ladle the hot soup into bowls and garnish each serving with diced avocado, additional cilantro if desired, and lime wedges for squeezing over the top. Enjoy warm.
Notes
- For a spicier soup, use hot diced green chilies or add a pinch of cayenne pepper.
- Substitute shredded rotisserie chicken for quick preparation.
- If you prefer a thinner soup, add more chicken broth to adjust consistency.
- For a dairy-free option, omit the sour cream or substitute with a plant-based alternative.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
