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spicy chicken soup recipe

Green Chili Chicken Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 4 servings

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

To enhance the flavor, consider roasting the green chilies before adding them to the soup. If you prefer a thicker consistency, mash some of the beans with a fork before adding them. Adjust the spice level by adding more or fewer chilies according to your preference. For added richness, top the soup with avocado slices or a dollop of sour cream.
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