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Homemade Green Chili Chicken Soup photo

Green Chili Chicken Soup

This Green Chili Chicken Soup is pure comfort! Packed with tender chicken and zesty green chiles, it's a must-try for chilly nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 3 pieces chicken breasts cooked and shredded
  • 2 cans chicken broth 14.5-ounce each
  • 1 can mild green enchilada sauce 28-ounce
  • 2 cans diced green chiles 4-ounce each
  • 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 sliced
  • sour cream

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. 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. 2. Add the shredded chicken, chicken broth, green enchilada sauce, diced green chiles, and water to the pot. Stir to combine.
  3. 3. Stir in the corn and season with salt and pepper to taste. Let the mixture come to a gentle simmer.
  4. 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.