Green Chili Chicken Soup
Ingredients
1 lb boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 cloves garlic, minced
2 cans (15 oz each) green chili (such as diced green chilies or salsa verde)
4 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt (to taste)
1/4 tsp pepper (to taste)
1 cup heavy cream (optional for creaminess)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Avocado, diced (for topping)
Tortilla chips or crushed tortilla chips (for serving)
Instructions
Cook the Chicken:
In a large pot or Dutch oven, add the chicken breasts or thighs and cover them with water or chicken broth. Bring to a boil and cook until the chicken is cooked through (about 15-20 minutes). Remove the chicken, shred it, and set aside. (Alternatively, you can use a rotisserie chicken for convenience.)
Sauté Aromatics:
In the same pot, add a splash of olive oil over medium heat. Sauté the diced onion for about 5 minutes until softened, then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Ingredients:
Stir in the green chilies, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a simmer.
Combine Chicken:
Add the shredded chicken back into the pot and let the soup simmer for about 10-15 minutes to allow the flavors to meld.
Optional Creaminess:
If you prefer a creamier soup, stir in the heavy cream and let it heat through for a few minutes.
Finish with Lime Juice:
Squeeze in the juice of one lime and stir to combine.
Serve:
Ladle the soup into bowls and garnish with fresh cilantro and diced avocado. Serve with tortilla chips or crushed tortilla chips on top or on the side.
Tips:
For extra spice, consider adding chopped jalapeños or a dash of hot sauce.
You can also add diced bell peppers or zucchini for more veggies!
Enjoy your flavorful Green Chili Chicken Soup!