Description
Spicy and comforting, green chili chicken soup delivers a bold Mexican-inspired flavor explosion that warms hearts and satisfies hungry souls. Hearty ingredients blend seamlessly, promising you a delicious journey through robust southwestern culinary traditions.
Ingredients
Scale
- 3 cups chicken (cooked, shredded)
- 4 cups chicken broth
- 1 (15 oz) can corn (drained or 1 ½ cups frozen corn)
- 1 (4 oz) can green chiles (diced)
- 4 oz cream cheese (softened and cubed)
- 1 cup half-and-half or heavy cream
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- Salt and pepper (to taste)
- Optional toppings: shredded cheese, chopped cilantro, crushed tortilla chips, sliced jalapenos
Instructions
- Sauté Base: Heat olive oil in a large pot over medium heat. Caramelize onions until translucent and tender, releasing their natural sweetness.
- Aromatic Infusion: Introduce garlic and dry spices, stirring quickly to awaken their intense flavors and create a robust foundation for the soup.
- Protein and Vegetable Integration: Fold in shredded chicken, green chiles, and corn, then pour chicken broth to create a harmonious liquid base.
- Creamy Transformation: Reduce heat and incorporate cream cheese, stirring continuously until completely melted and smoothly integrated into the liquid.
- Final Refinement: Gently pour half-and-half into the soup, maintaining a delicate simmer without boiling. Allow the mixture to thicken slightly and meld flavors for 5-10 minutes.
- Seasoning Calibration: Taste and adjust salt, pepper, and spices to achieve a perfectly balanced flavor profile.
- Presentation: Ladle the piping hot soup into serving bowls and embellish with preferred garnishes for a visually appealing and delectable meal.
Notes
- Adjust green chiles and chili powder based on heat tolerance; remove seeds for milder soup or add extra chiles for more kick.
- Cube cream cheese beforehand and stir gradually to prevent clumping; ensure smooth, even melting by maintaining low heat.
- Use shredded rotisserie chicken for richer flavor and tender meat; alternatively, poach chicken breasts specifically for this recipe.
- Swap half-and-half with coconut milk for dairy-free version; use Greek yogurt for lower-fat alternative without compromising creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg