This Green Chile Chicken Soup is warmed up with flavors that really make you feel cozy. It’s packed with tender chicken, zesty green chiles, and spices, making it a tasty treat!
On chilly days, this soup is my go-to. I love pairing it with some crunchy tortilla chips—it’s like a warm hug in a bowl. Who can resist that? 😄
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because it adds a nice flavor and is a healthier fat. You can swap it with vegetable oil or canola oil if you prefer.
Green Chiles: For that authentic kick, use roasted green chiles. Canned green chiles are also convenient! In a pinch, you can use jalapeños for a spicier twist.
Cooked Chicken: I love using rotisserie chicken for its flavor and ease. If you’re making this vegetarian, chickpeas or diced tofu can work as a nice protein substitute.
Corn: Fresh corn is delicious, but frozen corn is almost just as good and saves prep time. If you’re looking to lower carbs, feel free to skip it!
Cilantro: This fresh herb really lifts the soup’s flavor. If you’re not a fan, parsley can be a mild alternative, or simply leave it out.
How Do I Get the Most Flavor from My Onions and Garlic?
Sautéing onions and garlic properly is key for building flavor in your soup. Here’s how to do it right:
- Heat your olive oil in a pot over medium heat; don’t rush this step.
- Add diced onions (and celery, if using). Cook until they’re soft and translucent—about 5 minutes. This can be your building block for flavor!
- Add minced garlic and cook for just 1 more minute. Garlic cooks quickly, so keep an eye on it to avoid burning.
Perfecting the base makes a big difference in the soup’s overall taste. Enjoy the process!
Delicious Green Chile Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 2-3 cups roasted green chiles, chopped (mild or medium heat)
- 4 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/2 cup diced celery (optional)
- 1-2 tablespoons lime juice (optional)
- Sour cream or shredded cheese for garnish (optional)
Time Needed:
This hearty soup requires about 10 minutes of prep time and 20 minutes of cooking time, making it a quick and easy meal that warms you up in no time—perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and celery (if you’re using it) and sauté until the onion is soft and translucent, which should take about 5 minutes. This step makes the base of your soup flavorful and aromatic!
2. Add Garlic and Chiles:
Next, stir in the minced garlic, cooking for another minute until it’s fragrant. Then, add the chopped roasted green chiles, cumin, and chili powder. Cook this mixture for about 2 minutes to really bring out the flavors.
3. Build the Soup:
Now it’s time to pour in the chicken broth. Bring everything to a simmer. Once it’s bubbling gently, add the shredded cooked chicken and corn kernels. Let the soup simmer for about 10-15 minutes, allowing all those flavors to meld beautifully together.
4. Season and Finish:
Season the soup with salt and black pepper to taste. Don’t forget to stir in the chopped cilantro for that fresh burst of flavor! If you want a bit of tanginess, add lime juice to your liking.
5. Serve and Enjoy:
Serve the soup hot, garnished with extra cilantro and a dollop of sour cream or a sprinkle of shredded cheese on top. It pairs wonderfully with crispy tortilla chips or some warm bread for a cozy meal. Enjoy every spoonful!
Can I Use Different Types of Chicken?
Absolutely! While rotisserie chicken is convenient, you can use any cooked chicken, such as grilled or poached. If using raw chicken, simply add it to the pot earlier and cook it through before shredding.
How Can I Adjust the Spice Level?
If you prefer a milder soup, use mild green chiles and reduce or omit the chili powder. For more heat, opt for hotter chiles, like jalapeños, or add extra chili powder to taste. Always taste as you go!
What’s the Best Way to Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool completely first, then transfer it to a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make This Soup Vegetarian?
Yes! Just skip the chicken and use vegetable broth instead. You can add beans, such as black beans or chickpeas, for protein and keep all other ingredients the same for a hearty vegetarian version!
