Green Chili Chicken Soup
This flavorful Green Chili Chicken Soup is a comforting and spicy dish that brings warmth and satisfaction. Loaded with tender chicken, green chilies, and beans, it’s perfect for a quick weeknight meal or a cozy gathering.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 set measuring cups and spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups chicken broth
- 1 cup canned diced green chilies mild or hot, based on preference
- 1 can white beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 cup corn kernels fresh, frozen, or canned
- green onions, chopped for garnish
- fresh cilantro, chopped for garnish
- lime wedges for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
- Pour in the chicken broth, and stir in the diced green chilies, white beans, cumin, chili powder, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
- If using corn, add it in the last 5 minutes of cooking.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped green onions, fresh cilantro, and lime wedges on the side.
Notes
For extra flavor, consider adding sliced jalapeños or other spices of your choice.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
It freezes well, so feel free to make a larger batch for future meals.