Description
This easy green chili chicken soup is a flavorful and creamy Southwestern-inspired dish perfect for a comforting weeknight dinner. Loaded with tender shredded chicken, white beans, and a blend of green chiles and spices, this soup brings a delightful balance of heat and zest, finished with a creamy tang from sour cream and cheese.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 1 (15-ounce) can white beans, drained and rinsed
- 4 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- juice of 1 lime
- chopped cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic, diced green chiles, ground cumin, dried oregano, salt, and black pepper, and cook for another minute until fragrant.
- Add Main Ingredients and Simmer: Stir in the shredded chicken, drained white beans, and chicken broth. Bring the mixture to a gentle simmer, then cook for 10 to 15 minutes to allow the flavors to meld together.
- Finish the Soup: Reduce heat to low and gently stir in sour cream, shredded cheese, and lime juice until everything is melted and the soup is creamy. Taste and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls, garnish with chopped cilantro, and serve warm with tortilla chips or warm bread on the side.
Notes
- For a creamier texture, blend a portion of the soup before adding sour cream and cheese.
- Add diced jalapeño for extra heat or sweet corn for added flavor and texture.
- This soup freezes well, making it perfect for meal prep and easy reheating.
