Description
A soul-warming, easy-to-make soup featuring tender chicken and the rich, smoky flavor of green chiles.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (4 oz) can diced green chiles (or 1 cup roasted, peeled, and diced fresh green chiles)
6 cups chicken broth
2 cups cooked chicken, shredded or diced
1 (15 oz) can pinto beans, rinsed and drained (optional)
1 cup frozen corn (optional)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Optional garnishes: fresh cilantro, diced avocado, sour cream, shredded Monterey Jack cheese, tortilla strips
Instructions
Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
Step 2: Add minced garlic and diced green chiles to the pot. Cook for another 2-3 minutes until fragrant.
Step 3: Pour in the chicken broth. Stir in the shredded chicken, pinto beans (if using), frozen corn (if using), cumin, and oregano.
Step 4: Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld.
Step 5: Taste and season with salt and freshly ground black pepper as needed.
Step 6: Ladle into bowls and serve hot, garnished with fresh cilantro, avocado, sour cream, cheese, or tortilla strips, if desired.
Notes
For a creamier soup, stir in 1/4 cup heavy cream or 2 oz cream cheese at the end until melted. Adjust the amount of green chiles based on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg