Description
This Easy Green Chili Chicken Soup is a flavorful and hearty Mexican-inspired dish perfect for a quick weeknight dinner. Packed with tender shredded chicken, fire-roasted tomatoes, green chilies, and spices, it offers a delightful balance of heat and creaminess with a touch of sour cream or Greek yogurt. This nutritious soup is gluten-free and full of protein and fiber, making it both comforting and healthy.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Vegetables and Beans
- 1 can (4 ounces) diced green chilies
- 1 can (15 ounces) fire-roasted diced tomatoes
- 1 can (15 ounces) white beans, rinsed and drained
- 1 cup frozen or canned corn
Broth and Seasonings
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Protein and Garnish
- 3 cups cooked shredded chicken
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat the oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add chilies, tomatoes, broth, and spices: Stir in diced green chilies, fire-roasted diced tomatoes, and chicken broth. Add ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine.
- Simmer the soup base: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 10 minutes to allow the flavors to meld.
- Add chicken, beans, and corn: Stir in the cooked shredded chicken, rinsed white beans, and frozen or canned corn. Continue simmering for another 10 minutes until everything is heated through.
- Finish with sour cream and garnish: Remove the pot from heat and stir in sour cream or Greek yogurt for creaminess. Garnish the soup with chopped fresh cilantro and serve hot with lime wedges on the side for squeezing over individual bowls.
Notes
- For extra heat, add chopped jalapeños or use hot green chilies instead of mild ones.
- This soup can be prepared in a slow cooker by combining all ingredients except sour cream and cilantro, cooking on low for 6 hours, then stirring in sour cream before serving.
- Substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5 g
- Sodium: 770 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 70 mg
