Green Chili Chicken Soup

Introduction

There’s something truly comforting about a warm bowl of soup, especially during cooler months or when you need a little pick-me-up. This Green Chili Chicken Soup has quickly become a favorite in our household. The combination of tender shredded chicken, vibrant green chilies, and spices creates a flavor explosion that warms you from the inside out. My family adores the creamy texture, courtesy of the sour cream, and the fresh garnishes like cilantro and avocado add a refreshing touch. This dish is not just delicious; it’s also incredibly easy to whip up, making it perfect for busy weeknights or a cozy weekend meal.

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

1. Heat the Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the Onion: Add the diced onion and sauté until it becomes soft and translucent, about 3-4 minutes.
3. Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
4. Combine Ingredients: Pour in the chicken broth, diced green chilies, fire-roasted tomatoes, ground cumin, chili powder, smoked paprika, and oregano. Stir everything together until well combined.
5. Bring to a Boil: Increase the heat to bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
6. Add Chicken and Corn: Stir in the shredded chicken and corn, then let it simmer for another 10 minutes, or until everything is heated through.
7. Incorporate Sour Cream: Remove the pot from the heat and stir in the sour cream and chopped cilantro. Season with salt and pepper to taste.
8. Serve: Ladle the soup into bowls and garnish with diced avocado, more cilantro, and lime wedges.

Nutrition Facts

• Servings: 6
• Calories: 320 kcal per serving
• Protein: 28g
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 29g
• Fiber: 3g
• Sugar: 4g
• Sodium: 720mg
• Cholesterol: 90mg

Preparation Time

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

How to Serve

• Serve the soup hot in individual bowls.
• Garnish each bowl with:
• Diced avocado
• Fresh cilantro
• Lime wedges
• Consider pairing with:
• Warm tortillas
• A side salad

Additional Tips

1. Use Rotisserie Chicken: To save time, use shredded rotisserie chicken instead of cooking your own.
2. Adjust Spice Levels: If you prefer a spicier soup, add jalapeños or use hot diced green chilies.
3. Fresh Ingredients: For the best flavor, use fresh lime juice and cilantro.
4. Make it Vegetarian: Substitute chicken with beans and vegetable broth for a hearty vegetarian option.
5. Thicken the Soup: For a creamier texture, blend a portion of the soup before adding the chicken and corn.

Recipe Variations

• Creamy Version: Add more sour cream or a splash of heavy cream for a richer soup.
• Vegetable Boost: Toss in some diced bell peppers or zucchini for added veggies.
• Different Proteins: Substitute the chicken with turkey, or use shredded beef for a unique twist.
• Cheesy Addition: Stir in some shredded cheese just before serving for a cheesy green chili chicken soup.

Serving Suggestions

• Serve alongside:
• Cornbread for a comforting touch.
• Rice for a more filling meal.
• Top with tortilla strips for added crunch.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in individual portions for easy meals later. Let the soup cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Reheat on the stove or in the microwave when ready to serve.

FAQ Section

1. Can I use fresh green chilies?

• Yes, you can use fresh roasted green chilies instead of canned ones for a fresher taste.

1. Is this soup gluten-free?

• Yes, as long as the chicken broth you use is gluten-free, this soup is naturally gluten-free.

1. Can I make this soup in a slow cooker?

• Yes, sauté the onions and garlic in a skillet, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

1. What can I substitute for sour cream?

• Greek yogurt can be a good substitute if you prefer a healthier option.

1. Can I use canned chicken?

• Yes, canned chicken can be used for convenience, but freshly cooked chicken will provide better flavor.

1. How spicy is this soup?

• The soup has a mild spice level, but you can adjust it according to your preference by adding more chili powder or fresh jalapeños.

1. What if I don’t have fire-roasted tomatoes?

• Regular diced tomatoes can be used, but consider adding a bit of smoked paprika for that smoky flavor.

1. Can I make this soup dairy-free?

• Yes, use coconut cream or cashew cream instead of sour cream and skip the heavy cream.

1. What’s the best way to reheat leftovers?

• Reheat on the stove over low heat, adding a splash of broth or water to loosen it if needed.

1. How can I make this soup more filling?
   • Add beans, quinoa, or serve with rice to make it more substantial.

Conclusion

This Green Chili Chicken Soup is a delightful blend of flavors and textures that will warm your soul. It’s perfect for family dinners, gatherings with friends, or a cozy night in. With its straightforward preparation and customizable options, this recipe is sure to become a staple in your home. Enjoy the vibrant taste of green chilis, the heartiness of chicken, and the creaminess of sour cream in every comforting bowl. Happy cooking!

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