Green Chili Chicken Soup
This Green Chili Chicken Soup is a hearty and spicy dish that's perfect for any time of year. Loaded with tender chicken, fresh vegetables, and zesty green chilies, this soup is bursting with flavor and nutrition.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Ladle
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
Ingredients
- 1 lb boneless, skinless chicken breasts Approximately 450g
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium bell pepper chopped (green or yellow)
- 1 can diced tomatoes with green chilies 14 oz
- 4 cups chicken broth Approximately 960ml
- 1 cup corn kernels fresh or frozen, approximately 150g
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh cilantro chopped, approximately 30g
- 1 medium lime Juice of 1 lime
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and bell pepper, sauté for 5-7 minutes until soft. Stir in minced garlic and cook for an additional minute.
- Add chicken breasts to the pot, followed by diced tomatoes with green chilies, chicken broth, corn, cumin, chili powder, salt, and black pepper. Stir to combine.
- Bring the soup to a boil. Then, reduce the heat to low, cover, and let it simmer for 25 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in fresh cilantro and lime juice. Adjust seasoning if necessary. Let it simmer for another 5 minutes.
- Serve hot, garnished with additional cilantro or lime wedges if desired.
Notes
For extra heat, consider adding jalapeños or additional green chilies according to your spice preference.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Pair with tortilla chips or crusty bread for a complete meal.