Green Chili Chicken Soup
This Green Chili Chicken Soup is a comforting and flavorful dish, perfect for any day of the week. Made with tender chicken, vibrant green chilies, and spices, this soup is both nutritious and satisfying.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
- 6 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups chicken broth
- 1 can (15 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- ½ cup cilantro, chopped (for garnish)
- to taste optional toppings (sour cream, avocado, lime wedges)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the chicken pieces to the pot and cook for about 5-7 minutes until they are no longer pink.
- Pour in the chicken broth and then add the diced green chilies, cumin, chili powder, salt, and black pepper. Stir well to combine.
- Bring the soup to a simmer and let it cook for about 15 minutes.
- Add the corn, black beans, and diced tomatoes. Continue to simmer for an additional 10 minutes, allowing flavors to meld.
- Remove from heat and taste, adjusting seasoning if needed.
- Serve hot, garnished with chopped cilantro and any optional toppings like sour cream, avocado, or lime wedges.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a spicier soup, you can add additional green chilies or a dash of hot sauce.
Serve with tortilla chips on the side for added crunch.