Picture a steaming bowl of Green Chile Chicken Soup, where the aroma of roasted chiles and tender chicken fills your kitchen.
It’s a simple, yet heartwarming dish that’s incredibly easy to make, perfect for those cozy evenings.
As the ingredients mingle in the pot, their flavors transform into a delightful harmony of spice and comfort.
Let’s bring this vibrant soup to life and savor every spoonful together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 2 cups water
- 2 cups green chile, roasted and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels, fresh or frozen
- 1/2 cup cilantro, chopped
- 1 lime, juiced
Cook & Prep Time
To efficiently manage your time while preparing and cooking Green Chile Chicken Soup, follow this timeline:
Timeline:
- 0:00 – 0:05 (5 minutes):
- Reading & Organizing: Read through the recipe to understand the process and gather all necessary ingredients and equipment (large pot, wooden spoon, knife, cutting board, measuring cups, and measuring spoons).
- 0:05 – 0:20 (15 minutes):
- Prep Work:
- Dice the onion and chicken breasts.
- Mince the garlic.
- Chop the cilantro.
- Juice the lime.
- Measure out the olive oil, chicken broth, water, roasted green chile, ground cumin, salt, black pepper, and corn kernels.
- 0:20 – 0:25 (5 minutes):
- Cooking Step 1: Heat olive oil in a large pot over medium heat.
- Cooking Step 2: Add diced onion and cook until softened, about 5 minutes.
- 0:25 – 0:26 (1 minute):
- Cooking Step 3: Stir in minced garlic and cook for an additional minute.
- 0:26 – 0:30 (4 minutes):
- Cooking Step 4: Add diced chicken to the pot and cook until browned on all sides.
- 0:30 – 0:40 (10 minutes):
- Cooking Step 5: Pour in chicken broth and water, bringing it to a simmer.
- Cooking Step 6: Stir in green chile, ground cumin, salt, and black pepper.
- 0:40 – 0:45 (5 minutes):
- Cooking Step 7: Add corn kernels and simmer for 15 minutes.
- 0:45 – 0:50 (5 minutes):
- Resting Step 8: Remove pot from heat and let it rest for 5 minutes.
- 0:50 – 0:55 (5 minutes):
- Final Step 9: Stir in chopped cilantro and lime juice before serving.
Adjust the timeline as needed based on your cooking pace and preferences.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the diced chicken to the pot and cook until browned on all sides.
Pour in the chicken broth and water, bringing it to a simmer.
Stir in the green chile, ground cumin, salt, and black pepper.
Add the corn kernels and simmer for 15 minutes.
Remove the pot from heat and let it rest for 5 minutes.
Stir in the chopped cilantro and lime juice before serving.
Serving Tips
- Warm Tortilla Chips: Serve alongside the soup for a crunchy contrast and perfect for scooping.
- Avocado Slices: Add creaminess and a fresh flavor that complements the spiciness of the green chile.
- Queso Fresco: Crumble over the top for a mild, salty finish that enhances the soup’s richness.
- Warm Flour Tortillas: Use to mop up the soup and enjoy the traditional taste of Mexican cuisine.
- Fresh Lime Wedges: Offer extra lime for guests to adjust the tanginess to their liking.
Storage
Store leftover Green Chile Chicken Soup in an airtight container in the refrigerator for up to three days.
For longer storage, freeze in a freezer-safe container for up to three months.
Freezing
To freeze Green Chile Chicken Soup, let it cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to 3 months for ideal flavor.
Reheating
To reheat Green Chile Chicken Soup, gently warm it on the stovetop over medium heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl and reheat in the microwave.
Stir halfway through.
Final Thoughts
Green Chile Chicken Soup is a delightful and warming dish that brings the vibrant flavors of Mexican cuisine to your table.
With a simple preparation process and the flexibility to adjust the heat to your liking, this soup is a versatile option for any meal.
Whether you prefer a milder taste or a spicier kick, the green chiles can be tailored to meet your preference.
For a creamier texture, consider adding a splash of cream or a dollop of sour cream before serving.
This soup isn’t only delicious but also comforting, making it a perfect choice for a cozy dinner.
Enjoy the rich blend of ingredients that come together to create a satisfying and flavorful experience.
Frequently Asked Questions
Can I Use a Different Protein Instead of Chicken?
Absolutely, you can substitute chicken with turkey, pork, or shrimp. Make certain you adjust cooking times for the protein’s texture. Balance flavors by maintaining cumin and lime for zest, and don’t forget the green chile kick.
What Side Dishes Pair Well With This Soup?
You’ll want to balance flavors with sides like warm tortillas or cornbread, which complement the soup’s spice and texture. A fresh avocado salad adds creaminess, while a tangy slaw provides a revitalizing contrast to the rich broth.
How Can I Make This Recipe Vegetarian?
Replace chicken with a hearty mix of diced mushrooms and chickpeas for texture. Use vegetable broth instead of chicken broth. This change maintains the soup’s essence while enhancing flavor balance and retaining a satisfying vegetarian profile.
Are There Any Wine Pairing Suggestions for This Soup?
Pair this soup with a crisp Sauvignon Blanc or a light Pinot Grigio. These wines complement the spicy green chiles and zesty lime, enhancing the soup’s flavors without overpowering them. Keep the wine chilled for best results.
Can I Use Canned Green Chiles Instead of Fresh?
You can definitely use canned green chiles instead of fresh. They’ll provide a consistent flavor and save prep time. Just make sure to drain them well to maintain the soup’s texture and prevent excess liquid.
Green Chile Chicken Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 pound boneless, skinless chicken breasts diced
- 4 cup chicken broth
- 2 cup water
- 2 cup green chile roasted and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels fresh or frozen
- 1/2 cup cilantro chopped
- 1 lime juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced chicken to the pot and cook until browned on all sides.
- Pour in the chicken broth and water, bringing it to a simmer.
- Stir in the green chile, ground cumin, salt, and black pepper.
- Add the corn kernels and simmer for 15 minutes.
- Remove the pot from heat and let it rest for 5 minutes.
- Stir in the chopped cilantro and lime juice before serving.
Notes
