Description
This Easy Green Chili Chicken Soup is a comforting and flavorful dish perfect for any day of the week. Packed with tender shredded chicken, white beans, and a creamy, cheesy broth with a hint of tangy lime, this soup is sure to become a family favorite. Garnish with cilantro and serve with tortilla chips for a satisfying meal.
Ingredients
Scale
For the Soup:
- 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
- In a large pot, heat olive oil over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic, green chiles, cumin, oregano, salt, and pepper. Cook for another minute until fragrant.
- Add the shredded chicken, white beans, and chicken broth. Bring to a simmer and cook for 10–15 minutes to blend flavors.
- Reduce heat to low and stir in sour cream, shredded cheese, and lime juice until melted and creamy. Adjust seasoning to taste.
- Ladle into bowls and garnish with chopped cilantro. Serve warm with tortilla chips or warm bread.
Notes
- You can blend part of the soup for a creamier texture.
- Add diced jalapeño for extra heat or corn for sweetness.
- Great for freezing or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 75 mg
