If you’re craving a comforting bowl packed with vibrant flavors and a bit of a spicy kick, this Green Chili Chicken Soup Recipe will quickly become your go-to favorite. Imagine tender shredded chicken swimming in a beautifully seasoned broth rich with fire-roasted tomatoes and zesty green chilies, all brightened with fresh cilantro and creamy avocado on top. It’s a dish that brings warmth, color, and a wonderful depth of flavor to your table, perfect for any day you want a taste of something both hearty and refreshing.
Ingredients You’ll Need
The beauty of this Green Chili Chicken Soup Recipe is in its simplicity and the way each ingredient blends effortlessly to create a memorable dish. Every component plays a crucial role—onions and garlic add that foundational savoriness, green chilies bring the signature tangy heat, and spices like cumin and smoked paprika deepen the flavor profile.
- Olive oil: The perfect base for sautéing, adding a subtle fruitiness that carries the aromatics.
- Onion: Provides sweetness and texture, softening nicely when sautéed.
- Garlic: Packs a fragrant punch that enhances every spoonful.
- Chicken broth: Forms the flavorful foundation for the soup, keeping it light yet rich.
- Diced green chilies: The star ingredient, adding mild heat and a vibrant green color.
- Fire-roasted diced tomatoes: Impart a smoky sweetness that elevates the entire soup.
- Ground cumin: Adds warmth and earthiness to the mix.
- Chili powder: Brings classic southwestern spice without overpowering.
- Smoked paprika: Deepens the smoky notes, amplifying the roasted flavors.
- Oregano: Offers herbaceous undertones that balance the heat.
- Shredded cooked chicken: Tender and protein-packed, it soaks up all the delicious seasoning.
- Corn (frozen or fresh): Adds sweetness and a nice pop of texture.
- Sour cream: Creamifies the soup for a luscious finish.
- Fresh cilantro: Brightens the dish with its fresh, zesty flavor.
- Avocado: Creamy and cool, perfect as a garnish for balance.
- Salt and pepper: Essential for rounding out and enhancing all the flavors.
- Lime wedges: For a tangy splash that wakes up each bite.
How to Make Green Chili Chicken Soup Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and cook it until soft and fragrant, about 3-4 minutes. This step is key because the softened onion forms the sweet, savory base for the soup, allowing all the other flavors to harmonize beautifully.
Step 2: Add garlic for fragrance
Stir in the minced garlic and sauté for another 30 seconds. Garlic cooks fast and releases a lovely aroma that will whet your appetite, so keep a close eye to avoid burning which can make it bitter.
Step 3: Build the broth
Pour in the chicken broth, diced green chilies, fire-roasted diced tomatoes, ground cumin, chili powder, smoked paprika, and oregano. Stir everything thoroughly to combine. This step brings all those robust southwestern flavors together to create a broth that is exciting but balanced.
Step 4: Simmer to develop flavors
Bring the soup mixture to a boil, then lower the heat and let it simmer gently for about 15 minutes. Simmering helps all the spices bloom and meld perfectly, infusing the broth with a rich and complex taste.
Step 5: Add chicken and corn
Next, add the shredded cooked chicken and the corn. Simmer for an additional 10 minutes so the chicken warms through and the corn adds a subtle hint of sweetness and satisfying texture.
Step 6: Finish with sour cream and cilantro
Turn off the heat and stir in the sour cream and fresh cilantro. This adds a creamy texture and fresh herbal brightness that balances the spicy, smoky broth. Season with salt and pepper to taste — don’t be shy with seasoning here, it really lifts the soup.
Step 7: Serve it up hot with garnishes
Ladle the soup into bowls and garnish generously with diced avocado, extra cilantro, and lime wedges. The avocado’s creaminess cools the palate, while the lime wedge adds a fresh zing that makes every bite pop.
How to Serve Green Chili Chicken Soup Recipe
Garnishes
Freshness is everything here. Alongside diced avocado and cilantro, consider a dollop of sour cream or a sprinkle of shredded cheese if you’re feeling indulgent. These garnishes create a creamy contrast that cools down the green chili’s heat beautifully.
Side Dishes
Pairing this soup with warm, crusty bread or soft dinner rolls is a no-brainer. Tortilla chips or homemade cornbread also complement the dish wonderfully, offering crunchy textures that make the meal more satisfying.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls at a cozy dinner party. Or, turn the leftovers into a hearty green chili chicken stew by adding cooked rice or quinoa right before serving. No matter how you present it, this soup is sure to be a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors, especially the cilantro, which you might want to add fresh just before reheating.
Freezing
Green Chili Chicken Soup Recipe freezes well, too. Place cooled soup into freezer-safe containers or bags, leaving some headspace, and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, splash in a little chicken broth or water to loosen it up. Add fresh cilantro and avocado right before serving to keep that bright, fresh taste.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is an excellent shortcut that adds great flavor and saves time. Just shred the meat and toss it in during the final simmer as described.
How spicy is this Green Chili Chicken Soup Recipe?
The heat level is moderate and comes primarily from the diced green chilies and chili powder. You can adjust the spiciness by using mild or hot green chilies depending on your preference.
Can I make this soup vegetarian?
Yes, you can substitute the chicken broth with vegetable broth and omit the chicken. For protein, consider adding beans or tofu. The spices and vegetables will still create a flavorful soup.
Is sour cream necessary in the soup?
Sour cream adds creaminess and a slight tang that balances the spices, but if you prefer, you can substitute with Greek yogurt or skip it altogether for a lighter version.
What’s the best way to store garnishes if I want leftovers?
Keep garnishes like avocado and cilantro separate and add them fresh when serving again. Avocado doesn’t store well once cut, so it’s best to slice it just before eating.
Final Thoughts
Give this Green Chili Chicken Soup Recipe a try and you’ll find yourself coming back to it time and again. It’s such a wonderful balance of comforting, spicy, and fresh flavors that make for a deeply satisfying meal. I can’t wait for you to experience how simple ingredients can come together to make something truly special and delicious.
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Green Chili Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American Southwestern
Description
This flavorful Green Chili Chicken Soup is a comforting and zesty dish perfect for any season. Combining tender shredded chicken, fire-roasted tomatoes, and spicy diced green chilies, this soup is seasoned with fragrant cumin, chili powder, smoked paprika, and oregano. Finished with creamy sour cream, fresh cilantro, and avocado garnish, it’s a delicious and hearty meal that’s quick to prepare and sure to satisfy.
Ingredients
Sauce 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
- 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
- Heat 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.
- Add garlic: Add minced garlic to the pot and sauté for another 30 seconds until fragrant, stirring frequently to avoid burning.
- Add liquids and spices: Pour in the chicken broth, diced green chilies, and fire-roasted diced tomatoes. Stir in ground cumin, chili powder, smoked paprika, and oregano until well combined.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer gently for 15 minutes to develop flavors.
- Add chicken and corn: Stir in the shredded cooked chicken and corn. Continue simmering for another 10 minutes, allowing the soup to heat through thoroughly.
- Finish with sour cream and cilantro: Remove from heat and stir in the sour cream and chopped cilantro. Season with salt and pepper according to your taste preferences.
- Serve and garnish: Ladle the soup into bowls and garnish with diced avocado, additional cilantro, and lime wedges on the side for squeezing.
Notes
- Shredded cooked chicken can be from rotisserie chicken or leftover chicken breast.
- For a spicier soup, add extra diced green chilies or a pinch of cayenne pepper.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Freeze leftovers in portions for convenient future meals.
- If fresh corn is unavailable, canned corn drains well as a substitute.
