Green Chili Chicken Soup
If you’re on the lookout for a comforting, flavorful dish that warms not just your belly but your soul, then look no further than this delightful Green Chili Chicken Soup. This vibrant soup is packed with tender shredded chicken, zesty green chiles, and a medley of spices that come together in a bowl of pure bliss. Perfect for chilly evenings or when you need a pick-me-up, this recipe is simple to make and is sure to become a favorite in your household.
Why Cooks Rave About It
There’s something incredibly satisfying about a bowl of Green Chili Chicken Soup. The combination of flavors is both hearty and refreshing, making it a versatile dish for any occasion. It’s not only quick to prepare but also customizable, allowing you to adjust the spice level to suit your taste. Plus, it’s a one-pot wonder, meaning less cleanup for you after a delicious meal. With just a handful of ingredients, this recipe proves that comfort food doesn’t have to be complicated.
The Ingredient Lineup
For this scrumptious Green Chili Chicken Soup, you’ll need:
- 3 chicken breasts, cooked and shredded
- 2 (14.5-ounce) cans chicken broth
- 1 (28-ounce) can mild green enchilada sauce
- 2 (4-ounce) cans diced green chiles
- 1 cup water
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup corn (if frozen, thaw out)
- Salt and pepper, to taste
- Toppings: Monterey Jack cheese, avocado, sour cream
Each ingredient plays a vital role in achieving that perfect blend of flavors, while the toppings add a delightful creaminess and freshness that elevate the soup to a whole new level.
Equipment at a Glance
Before diving into cooking, make sure you have the following kitchen essentials:
- Large pot or Dutch oven – for simmering the soup
- Wooden spoon – for stirring
- Measuring cups and spoons – for accurate ingredient measurements
- Knife and cutting board – for shredding chicken and prepping toppings
With these tools in hand, you’ll be ready to whip up a batch of Green Chili Chicken Soup in no time!
Green Chili Chicken Soup Made Stepwise
Step 1: Sauté the Spices
Begin by heating your large pot over medium heat. Add a splash of oil (if desired) and toss in your cumin, chili powder, onion powder, and garlic powder. Sauté for about 1 minute until fragrant, allowing the spices to release their beautiful aromas.
Step 2: Combine the Base
Next, add the shredded chicken, chicken broth, green enchilada sauce, diced green chiles, and water to the pot. Give everything a good stir to combine the ingredients evenly.
Step 3: Add the Corn
Stir in the corn and season with salt and pepper to taste. Let the mixture come to a gentle simmer. This is where the magic happens as flavors meld together beautifully.
Step 4: Simmer and Serve
Allow the soup to simmer for about 15-20 minutes, stirring occasionally. This will help the flavors deepen and the soup to thicken slightly. Once it’s ready, serve hot in bowls and top with Monterey Jack cheese, avocado slices, and a dollop of sour cream.
Seasonal Spins
This Green Chili Chicken Soup is incredibly adaptable, making it perfect for any season. Here are a few ideas to switch things up throughout the year:
- Add fresh cilantro and lime juice for a zesty summer twist.
- Incorporate roasted sweet potatoes for a heartier fall version.
- Top with crispy tortilla strips for added crunch.
- Use diced tomatoes or fresh corn in the summer for a fresh taste.
Feel free to get creative and make this soup your own!
Easy-to-Miss Gotchas
While making Green Chili Chicken Soup is straightforward, here are a few things to keep in mind:
- Ensure your chicken is fully cooked before shredding; leftover rotisserie chicken works great!
- Adjust the spice level by choosing a different enchilada sauce or using hot green chiles instead of mild.
- Don’t forget to taste and adjust seasonings as needed before serving.
These tips will help you create the most flavorful soup possible.
Make Ahead Like a Pro
This Green Chili Chicken Soup is perfect for meal prep or making ahead. Here’s how you can do it:
- Cook the soup and let it cool completely before transferring it to airtight containers.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- When ready to eat, simply reheat on the stove or in the microwave until hot.
This makes it a convenient option for busy weeknights!
Ask the Chef
Can I use frozen chicken for this recipe?
Absolutely! You can cook frozen chicken breasts directly in the pot with the broth and spices. Just ensure that the chicken reaches a safe internal temperature of 165°F before shredding.
How can I make this soup spicier?
If you prefer a spicier kick, consider using hot green chiles, adding jalapeños, or even a splash of hot sauce. You can also increase the amount of chili powder in the recipe.
What can I use as a substitute for chicken broth?
If you don’t have chicken broth on hand, vegetable broth or water with bouillon cubes can be used as a substitute. This will still provide a good base for the soup.
Can I add beans for extra protein?
Of course! Beans like black beans or pinto beans can be a great addition, giving the soup more texture and protein. Just make sure to drain and rinse canned beans before adding them to the mix.
Healthy-ish Favorites
If you’re looking for more delicious recipes that balance flavor and health, check out these favorites:
These dishes are not only tasty but also fit into a wholesome lifestyle.
Next Steps
Now that you have the recipe for Green Chili Chicken Soup in your arsenal, it’s time to gather your ingredients and get cooking! Whether you’re enjoying it on a cozy night in or serving it at a gathering with friends, this soup is sure to impress.
This Green Chili Chicken Soup is more than just a meal; it’s a hug in a bowl, filled with warmth and flavor that will have you coming back for seconds. Enjoy!
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Green Chili Chicken Soup
Ingredients
Equipment
Method
- 1. Begin by heating your large pot over medium heat. Add a splash of oil (if desired) and toss in your cumin, chili powder, onion powder, and garlic powder. Sauté for about 1 minute until fragrant.
- 2. Add the shredded chicken, chicken broth, green enchilada sauce, diced green chiles, and water to the pot. Stir to combine.
- 3. Stir in the corn and season with salt and pepper to taste. Let the mixture come to a gentle simmer.
- 4. Allow the soup to simmer for about 15-20 minutes, stirring occasionally. Serve hot and top with Monterey Jack cheese, avocado slices, and sour cream.
Notes
- Ensure your chicken is fully cooked before shredding; leftover rotisserie chicken works great!
- Adjust the spice level by using different enchilada sauce or hot green chiles.
- Store leftovers in airtight containers for up to 3 days in the refrigerator.
