Green Chili Chicken Soup
A delightful and hearty creamy soup made with shredded chicken, cream cheese, green chiles, and spices, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 3 cups cooked, shredded chicken Can use rotisserie chicken for convenience.
- 4 oz cream cheese, softened and cubed Ensure cream cheese is at room temperature for easy melting.
- 1 small onion, diced Consider roasting the onion for added sweetness.
- 2 cloves garlic, minced
- 1 can diced green chiles (4 oz) Can adjust spice levels according to preference.
- 1 can corn (15 oz), drained Alternatively, use 1 ½ cups frozen corn.
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder Adjust according to desired heat level.
- Salt and pepper, to taste
- 1 cup half-and-half or heavy cream For a lighter version, substitute with almond milk.
- Shredded cheese, for garnish Cheddar or jack cheese works well.
- Chopped cilantro, for garnish
- Crushed tortilla chips, for garnish
- Sliced jalapeños, for garnish Optional for added heat.
Instructions
Preparation
- Heat a large pot or Dutch oven over moderate heat with a tablespoon of olive oil.
- Add the diced onion and sauté for about 4-5 minutes until translucent and tender.
- Introduce the minced garlic, ground cumin, dried oregano, chili powder, and a pinch of salt and pepper into the pot. Stir briefly to release aromas.
- Add the canned diced green chiles, shredded chicken, and drained corn.
- Pour in the chicken broth and bring the mixture to a boil, stirring occasionally.
Cooking
- Once boiling, reduce heat to simmer uncovered for about 15 minutes.
- Gradually fold in the softened cream cheese, stirring continuously until melted.
- Slowly pour in the half-and-half while maintaining a gentle simmer, stirring well and adjusting seasoning if necessary.
Serving
- Ladle into bowls and garnish with shredded cheese, fresh cilantro, crushed tortilla chips, and sliced jalapeños as desired.
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Notes
For storage, cool soup to room temperature, then transfer to an airtight container. Keeps in the fridge for 3-4 days or in the freezer for 2-3 months. Thaw in the refrigerator overnight before reheating.