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
Scale
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
