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
Scale
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.
