Green Chile Chicken Soup
A comforting and zesty soup packed with tender shredded chicken, roasted green chiles, and sweet corn. This Southwestern classic is hearty, flavorful, and perfect for a chilly evening, ready in under an hour.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Cook and Shred Chicken
- b.Heat 1 tbsp of oil in a large pot or Dutch oven over medium-high heat.
- c.Season the chicken breasts with half of the salt and pepper. Sear for 2-3 minutes per side until golden brown.
- d.Pour in the chicken broth, bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C).
- e.Remove the chicken from the pot and set aside. Once cool enough to handle, shred the meat using two forks. Reserve the broth in the pot.
- 2
Step 2
- a.Build the Soup Base
- b.Add the remaining 1 tbsp of oil to the pot with the broth over medium heat.
- c.Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
- d.Stir in the minced garlic, ground cumin, and dried oregano. Cook for 1 minute more until fragrant.
- 3
Step 3
- a.Simmer the Soup
- b.Stir in the undrained can of diced green chiles and cook for 1 minute.
- c.Add the shredded chicken back to the pot, along with the drained corn and rinsed black beans.
- d.Increase heat to bring the soup to a gentle simmer. Cook, uncovered, for 10 minutes to allow the flavors to meld.
- 4
Step 4
- a.Finish and Serve
- b.Remove the pot from the heat. Let it cool for a minute.
- c.Stir in the sour cream and fresh lime juice until smooth and fully incorporated. Do not boil the soup after adding sour cream to prevent curdling.
- d.Taste and adjust seasoning with the remaining salt and pepper if needed.
- e.Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately with your favorite toppings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a quick weeknight meal, use 3 cups of pre-cooked shredded rotisserie chicken and start from Step 2.
- 2To prevent the sour cream from curdling, temper it by whisking a ladle of hot soup broth into the sour cream in a separate bowl before adding it to the pot.
- 3For a thicker soup, mash half of the black beans with a fork before adding them to the pot.
- 4Control the spice level by choosing mild, medium, or hot canned green chiles. For extra heat, add a pinch of cayenne pepper with the cumin.
- 5Serve with crispy tortilla strips, diced avocado, shredded Monterey Jack cheese, or a dollop of extra sour cream.
Adapt it for your goals.
Creamier Version
For an even richer soup, substitute the sour cream with 4 oz of softened cream cheese. Whisk it with a little hot broth before stirring it into the soup to ensure it melts smoothly.
Vegetarian VersionVegetarian Version
Omit the chicken and use vegetable broth. Add a 15-oz can of cannellini beans or chickpeas and 1 cup of diced sweet potato (add with the onions) for a hearty vegetarian alternative.
Smoky FlavorSmoky Flavor
Add 1 tsp of smoked paprika or 1/2 tsp of chipotle powder along with the cumin for a deep, smoky flavor.
Add GrainsAdd Grains
Stir in 1/2 cup of cooked quinoa or white rice at the end for extra texture and substance.
Why this is on our healthy list.
High in Lean Protein
Chicken breast is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Rich in Fiber
Black beans and corn provide significant dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and supports a healthy gut microbiome.
Immunity Boosting
Ingredients like garlic, onion, and lime juice are rich in antioxidants and Vitamin C, which help strengthen the immune system and protect the body against illness.
Contains Capsaicin
Green chiles contain capsaicin, a compound known for its anti-inflammatory properties and potential to boost metabolism.
Frequently asked questions
A 1.5-cup serving of this soup contains approximately 380-420 calories, depending on the specific ingredients used, such as full-fat vs. low-fat sour cream.