Imagine the aroma of sizzling onions and garlic filling your kitchen, mingling with the warmth of cumin and oregano.
Green Chili Chicken Soup is as comforting as it’s simple, transforming humble ingredients into a cozy Mexican delight.
As the flavors meld together, each spoonful promises a taste of home.
Kitchen Tools Required
- 1 large pot
- 1 knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cans (4 ounces each) green chilies, diced
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking Green Chili Chicken Soup, you can follow this timeline:
- Reading the Recipe and Gathering Ingredients:
- Time: 5 minutes
- Activity: Read through the recipe to familiarize yourself with the steps. Gather all the ingredients and equipment needed.
- Preparation:
- Time: 10 minutes
- Activity: Chop the onion and garlic, shred the cooked chicken, and rinse the black beans if using canned.
- Cooking:
- Step 1: Heat Olive Oil
- Time: 1 minute
- Activity: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Step 2: Sauté Onion and Garlic
- Time: 3 minutes
- Activity: Add the chopped onion and minced garlic to the pot. Sauté until softened.
- Step 3: Add Spices
- Time: 1 minute
- Activity: Stir in 1 teaspoon of ground cumin and 1 teaspoon of dried oregano, cook for 1 minute.
- Step 4: Add Chicken Broth
- Time: 2 minutes
- Activity: Pour in 4 cups of chicken broth and bring to a simmer.
- Step 5: Add Chicken and Chilies
- Time: 2 minutes
- Activity: Add 2 cups of shredded chicken and 2 cans (4 ounces each) of diced green chilies to the pot.
- Step 6: Add Remaining Ingredients
- Time: 2 minutes
- Activity: Stir in 1 cup of corn kernels, 1 cup of black beans, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Step 7: Simmer
- Time: 20 minutes
- Activity: Simmer the soup for 20 minutes on low heat.
- Step 8: Rest
- Time: 5 minutes
- Activity: Remove from heat and let the soup rest for 5 minutes.
- Step 9: Final Touch
- Time: 2 minutes
- Activity: Stir in 1/4 cup of chopped cilantro before serving.
- Serving:
- Time: 5 minutes
- Activity: Serve the soup hot with lime wedges on the side.
This timeline guarantees you stay organized and efficient, allowing you to enjoy the cooking process and the delicious Green Chili Chicken Soup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until softened.
Stir in ground cumin and dried oregano, cook for 1 minute.
Pour in chicken broth and bring to a simmer.
Add shredded chicken and diced green chilies to the pot.
Stir in corn kernels, black beans, salt, and black pepper.
Simmer the soup for 20 minutes on low heat.
Remove from heat and let the soup rest for 5 minutes.
Stir in chopped cilantro before serving.
Serve hot with lime wedges on the side.
Serving Tips
- Tortilla Chips: Serve alongside the soup for a crunchy contrast and to scoop up the hearty ingredients.
- Crusty Bread: Offer slices of crusty bread for dipping, adding a delightful texture and flavor pairing.
- Avocado Slices: Top the soup with fresh avocado slices for a creamy texture and added richness.
- Sour Cream: Add a dollop of sour cream to each bowl for a tangy and cooling complement to the spicy flavors.
- Cheese: Sprinkle some shredded cheddar or Monterey Jack cheese on top for an extra layer of savory goodness.
Storage
Store Green Chili Chicken Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Freezing
To freeze Green Chili Chicken Soup, cool completely.
Portion into airtight containers, leaving space for expansion.
Label with date.
Freeze up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat Green Chili Chicken Soup, gently warm it on the stove over medium heat.
Stir occasionally. Avoid boiling to preserve flavors.
Alternatively, microwave in a covered dish.
Stir halfway.
Final Thoughts
Green Chili Chicken Soup is a delightful dish that captures the essence of Mexican cuisine.
Its combination of spices and ingredients creates a comforting and flavorful experience.
With a relatively short prep and cook time, it’s perfect for a weeknight meal.
Feel free to customize the spice level to suit your taste.
Don’t forget to garnish with lime wedges for an added citrusy kick.
Enjoy this hearty soup with family and friends for a warming and satisfying meal.
Frequently Asked Questions
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, you can substitute vegetable broth for chicken broth. It’ll maintain the soup’s texture while altering the flavor profile slightly. Make certain the vegetable broth is low-sodium to control salt levels, enhancing the dish’s overall balance.
Is There a Vegetarian Version of This Soup?
You can create a vegetarian version by replacing chicken broth with vegetable broth, and substituting the shredded chicken with extra beans, tofu, or tempeh. Make sure you adjust seasoning to taste for a balanced flavor.
How Can I Make This Soup Spicier?
To make the soup spicier, increase the quantity of green chilies or add diced jalapeños. Consider using a pinch of cayenne pepper or red pepper flakes. Taste as you go to achieve your desired heat level.
What Are Good Substitutes for Green Chilies?
You can substitute green chilies with jalapeños for more heat or poblano peppers for milder flavor. Adjust the quantity based on desired spice. Make certain you roast or sauté them to enhance their flavor before adding.
Can I Add Other Vegetables to This Soup?
You can definitely add other vegetables to the soup. Consider bell peppers for sweetness, zucchini for texture, or carrots for additional depth. Guarantee uniform chopping for even cooking. Add them while sautéing onions for ideal flavor integration.
Green Chili Chicken Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 2 cans green chilies diced
- 1 cup corn kernels fresh or frozen
- 1 cup black beans drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Stir in ground cumin and dried oregano, cook for 1 minute.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and diced green chilies to the pot.
- Stir in corn kernels, black beans, salt, and black pepper.
- Simmer the soup for 20 minutes on low heat.
- Remove from heat and let the soup rest for 5 minutes.
- Stir in chopped cilantro before serving.
- Serve hot with lime wedges on the side.
Notes
