Description
A flavorful and comforting Green Chili Chicken Soup featuring tender shredded chicken, fire-roasted tomatoes, and a smoky blend of spices. This easy stovetop soup is enriched with creamy sour cream and fresh cilantro, garnished with avocado and lime wedges for a zesty finish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (4 oz each) diced green chilies
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 3 cups shredded cooked chicken
- 1 cup frozen or fresh corn
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Add Garlic: Add the minced garlic to the pot and sauté for another 30 seconds until fragrant, being careful not to burn it.
- Add Broth and Spices: Pour in the chicken broth, then add the diced green chilies, fire-roasted diced tomatoes, ground cumin, chili powder, smoked paprika, and oregano. Stir everything to combine well.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15 minutes to allow the flavors to meld.
- Add Chicken and Corn: Stir in the shredded cooked chicken and corn. Continue simmering for an additional 10 minutes, or until the chicken is heated through and the soup is hot.
- Finish Soup: Remove the pot from heat and stir in the sour cream and chopped fresh cilantro. Season with salt and pepper to taste and mix well.
- Serve: Ladle the soup into bowls and garnish with diced avocado, extra cilantro, and lime wedges. Serve hot for a delicious meal.
Notes
- You can use rotisserie chicken to save time for the shredded chicken.
- Adjust the amount of green chilies to control the spice level to your preference.
- Sour cream can be substituted with Greek yogurt for a lighter option.
- Fresh corn is preferred if in season but frozen works well too.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
