Imagine a steaming bowl of Green Chili Chicken Soup, its aroma wafting through the kitchen with the earthy scent of roasted chilies and zesty lime.
It’s a simple yet satisfying dish, perfect for a cozy evening at home.
As the ingredients simmer, the flavors meld into a comforting, vibrant broth that promises warmth and delight.
Let’s bring this delightful soup to life and enjoy its rich, savory goodness together.
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 green chilies, roasted and chopped
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Cook & Prep Time
To efficiently manage your time while preparing and cooking Green Chili Chicken Soup, here’s a suggested timeline incorporating the prep, cook, and resting times, along with some additional time for reading and understanding the recipe:
- Preparation (20 minutes total):
- Reading and Understanding the Recipe (5 minutes): Start by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Ingredient Preparation (15 minutes):
- Dice the onion and mince the garlic.
- Roast and chop the green chilies if not already done.
- Shred the cooked chicken.
- Measure out the chicken broth, corn kernels, and other seasonings.
- Chop the cilantro and juice the lime.
- Cooking (40 minutes total):
- Start Cooking (0 minutes): Begin at the 20-minute mark.
- Heat Oil and Sauté (5 minutes): Heat the olive oil in a large pot and sauté the diced onion and minced garlic until the onion is translucent.
- Add Chilies (2 minutes): Stir in the roasted and chopped green chilies and cook for an additional 2 minutes.
- Combine Ingredients (3 minutes): Add the shredded chicken, chicken broth, corn, ground cumin, salt, and black pepper to the pot.
- Simmer (30 minutes): Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Finishing Touches and Resting (5 minutes total):
- Add Final Ingredients (2 minutes): Stir in the chopped cilantro and lime juice.
- Resting Time (3 minutes): Remove the soup from heat and allow it to rest for 5 minutes before serving.
- Serving (5 minutes total):
- Serve the Soup (5 minutes): Ladle the soup into bowls and serve with warm tortillas or crusty bread.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
Stir in roasted and chopped green chilies and cook for an additional 2 minutes.
Add shredded chicken, chicken broth, corn, ground cumin, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Stir in the chopped cilantro and lime juice, then remove the soup from heat.
Allow the soup to rest for 5 minutes before serving.
Serving Tips
- Warm Tortillas: Perfect for soaking up the flavorful broth and adding a comforting, authentic touch.
- Crusty Bread: Offers a satisfying crunch and is ideal for dipping into the soup.
- Avocado Slices: Add a creamy texture and balance the heat of the chilies with a cool, invigorating contrast.
- Tortilla Chips: Provide a crunchy element and can be used as a fun and edible spoon.
- Sour Cream: A dollop on top can mellow out the spice and add a rich, creamy finish.
Storage
To store Green Chili Chicken Soup, allow it to cool before transferring to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months for maximum freshness.
Freezing
To freeze green chili chicken soup, let it cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label and date them before freezing for up to 3 months.
Reheating
When reheating Green Chili Chicken Soup, use a stovetop over low heat or a microwave-safe bowl in the microwave.
Stir occasionally to guarantee even warming without losing flavor.
Final Thoughts
Green Chili Chicken Soup is a comforting and flavorful dish that captures the essence of Mexican cuisine.
With its smoky roasted green chilies and tender shredded chicken, this soup is perfect for any occasion.
Not only is it relatively simple to prepare, but it also brings a delightful balance of spice and freshness.
Whether you’re serving it as a main course or accompanying it with warm tortillas or crusty bread, this soup is sure to please.
Don’t hesitate to adjust the spice level to suit your taste.
Enjoy the rich, aromatic broth that will surely warm you up on any given day.
Frequently Asked Questions
Can I Use Canned Chilies Instead of Fresh Ones?
You can use canned chilies, but adjust your measurements. Substitute 1/3 cup canned chilies for fresh ones. Drain well to prevent excess liquid. Fresh chilies offer a smoky taste, so consider adding a pinch of smoked paprika.
How Can I Make This Soup Vegetarian?
To make the soup vegetarian, substitute 2 cups of shredded chicken with 2 cups of cooked chickpeas. Replace chicken broth with vegetable broth. Confirm the flavors meld by simmering for 30 minutes, then proceed as usual.
What Are Some Good Side Dishes for This Soup?
Pair the soup with a side of 150g cooked quinoa for added protein, or 200g grilled vegetables like zucchini and bell peppers. A 100g serving of avocado slices with lime enhances the meal’s freshness and nutritional value.
How Spicy Is This Soup Typically?
You’ll find the soup mildly spicy, thanks to the 2 roasted green chilies. For precise heat control, adjust the chili quantity. Remember, roasting enhances flavor depth. Enhance spiciness with 1/4 teaspoon cayenne pepper, if desired.
Can I Substitute Another Herb for Cilantro?
Yes, you can substitute cilantro with parsley in equal measure. Use 1/4 cup chopped parsley for a milder flavor. Incorporate it during the final step for ideal taste, ensuring it melds well with the lime juice.
Green Chili Chicken Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 green chilies roasted and chopped
- 2 cups cooked chicken shredded
- 4 cups chicken broth
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in roasted and chopped green chilies and cook for an additional 2 minutes.
- Add shredded chicken, chicken broth, corn, ground cumin, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Stir in the chopped cilantro and lime juice, then remove the soup from heat.
- Allow the soup to rest for 5 minutes before serving.
Notes
