Green Chili Chicken Soup

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If you’re looking for a hearty, flavorful soup that’s easy to make and full of vibrant, zesty flavors, this green chili chicken soup is the answer! Packed with shredded chicken, savory spices, and a delicious combination of green chilies and fire-roasted tomatoes, this soup is a delightful balance of heat and freshness. The addition of creamy sour cream and diced avocado on top makes every spoonful feel comforting and rich.

Perfect for a cozy weeknight meal or when you’re in need of something to warm you up, this soup comes together quickly and will surely satisfy your cravings. Plus, it’s a great way to use up any leftover chicken, and it can be customized to your taste. Whether you prefer a little extra heat or a milder version, you can easily adjust the spices to suit your preferences. Best of all, this soup is a complete meal in a bowl, with protein, fiber, and plenty of flavor!

Ingredients:

For the Soup:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cans (4 oz each) diced green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 cup frozen or fresh corn
  • 3 cups shredded cooked chicken
  • 1/2 cup sour cream
  • Salt and pepper to taste

For the Garnish:

  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • Lime wedges

Instructions:

  1. Sauté the Aromatics:
    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until soft and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
  2. Simmer the Soup Base:
    Pour in the chicken broth, diced green chilies, fire-roasted tomatoes, cumin, chili powder, smoked paprika, and oregano. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
  3. Add Chicken and Corn:
    Stir in the shredded chicken and corn. Continue to simmer for another 10 minutes, until the soup is heated through and the flavors are well incorporated.
  4. Finish the Soup:
    Stir in the sour cream and fresh cilantro, then season with salt and pepper to taste. The sour cream will add a creamy texture and balance the heat of the spices.
  5. Serve and Garnish:
    Ladle the soup into bowls and garnish with diced avocado, extra cilantro, and a squeeze of lime juice for a fresh, zesty finish.

Nutritional Insight:
This soup is packed with lean protein from the chicken, and the green chilies and tomatoes offer a burst of flavor along with vitamin C. The sour cream and avocado contribute a creamy richness while providing healthy fats. It’s a nutritious meal, full of flavor and balance, but can be high in sodium due to the broth, so consider using a low-sodium version if you’re watching your salt intake.

Dietary Considerations:
This dish is naturally gluten-free and can easily be made dairy-free by substituting the sour cream with a dairy-free alternative. For those watching their fat intake, you can reduce the amount of sour cream or omit it altogether. The soup is also suitable for anyone looking for a high-protein, hearty meal.

Sharing and Commenting is Caring:
Did you try making this delicious green chili chicken soup? I’d love to hear how it turned out! Your feedback and comments help others discover this tasty recipe and make their cooking experience even better. Don’t forget to share your thoughts, variations, and any tips you have in the comments. Happy cooking!