Green Chili Chicken Soup

Green Chili Chicken Soup

Imagine a steaming bowl of tender chicken, simmered in a rich and spicy green chili broth, loaded with tender vegetables and creamy potatoes. This Green Chili Chicken Soup recipe is a hearty, comforting, and deliciously flavorful twist on traditional chicken soup. With its bold, slightly smoky flavor and medium level of heat, this soup is sure to become a new favorite for anyone who loves spicy food. Perfect for a chilly evening, a quick lunch, or a soothing remedy when you’re feeling under the weather, this Green Chili Chicken Soup is a true culinary delight!

1 lb boneless, skinless chicken breasts

1 medium onion, diced

2 cloves garlic, minced

1 can (4 oz) diced green chilies

4 cups chicken broth

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 teaspoon ground cumin

1 teaspoon chili powder

Optional toppings: shredded cheese, sour cream, diced avocado, lime wedges, or fresh cilantro

Heat 1 tablespoon of olive oil in a large pot over medium heat.

Add the diced onion and sauté for 4–5 minutes, until softened.

Stir in the minced garlic and cook for 1 minute, until fragrant.

Place the chicken breasts in the pot and pour in the chicken broth.

Add the diced green chilies, ground cumin, and chili powder. Stir to combine.

Bring the soup to a boil, then reduce the heat to low.

Cover and simmer for 20–25 minutes, or until the chicken is cooked through.

Remove the chicken breasts from the pot and shred them using two forks.

Return the shredded chicken to the pot.

Stir in the black beans and corn.

Simmer for an additional 5–10 minutes to heat everything through.

Taste the soup and adjust seasoning with salt and pepper, or add more spices if desired.