Description
This creamy Green Chili Chicken Soup is loaded with tender shredded chicken, mild green chiles, sweet corn, and a blend of spices in a rich, comforting broth. It’s the perfect weeknight dinner or chilly-weather favorite—ready in under an hour!
Ingredients
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon chili powder
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Salt and pepper, to taste
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1 (4 oz) can diced green chiles
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3 cups cooked, shredded chicken
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1 (15 oz) can corn, drained (or 1 1/2 cups frozen corn)
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4 cups chicken broth
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4 oz cream cheese, softened and cubed
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1 cup half-and-half or heavy cream
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Optional toppings: shredded cheese, chopped cilantro, crushed tortilla chips, sliced jalapeños
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft, about 3–4 minutes.
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Add garlic, cumin, oregano, chili powder, salt, and pepper. Stir and cook for 30 seconds.
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Stir in green chiles, shredded chicken, corn, and chicken broth. Bring to a simmer.
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Reduce heat to low and stir in the cream cheese. Stir frequently until fully melted and incorporated.
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Add the half-and-half and continue to simmer gently (do not boil) for 5–10 more minutes until heated through and slightly thickened.
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Taste and adjust seasoning as needed.
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Serve hot, topped with your favorite garnishes.
Notes
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Rotisserie chicken works great for this recipe.
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For a spicier version, use hot green chiles or add a pinch of cayenne.
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This soup reheats well and can be frozen for up to 2 months.