Green Chili Chicken Soup
A delightful, comforting soup made with tender chicken, zesty green chiles, and a creamy broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 3 cups cooked, shredded chicken Can use leftover chicken.
- 4 oz cream cheese Softened and cubed.
- 1 small onion Diced.
- 2 cloves garlic Minced.
- 1 can diced green chiles 4 oz can.
- 1 can corn 15 oz can, drained or 1 ½ cups frozen corn.
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- Salt and pepper To taste.
- 1 cup half-and-half Or heavy cream.
Garnishes
- Shredded cheese Such as cheddar or Monterey Jack.
- Chopped cilantro For freshness.
- Crushed tortilla chips For crunch.
- Sliced jalapeños For heat.
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over moderate flame.
- Add diced onions and sauté until translucent, about 4-5 minutes.
- Add minced garlic, ground cumin, oregano, chili powder, salt, and pepper. Stir briefly.
Cooking
- Add diced green chiles, shredded chicken, and corn to the pot.
- Pour in chicken broth and stir. Bring to a gentle boil.
- Lower heat and let it simmer to meld flavors.
- Gradually fold in cream cheese and stir until melted.
- Pour in half-and-half slowly and maintain a gentle simmer.
- Taste and adjust seasoning as necessary.
Serving
- Ladle soup into warm bowls and add garnishes.
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Notes
For a vegan version, substitute with plant-based cream cheese, vegetable broth, and tofu or beans. The soup freezes well for up to three months.