Green Chicken Chili Soup
This hearty and flavorful Green Chicken Chili Soup is packed with tender chicken, fresh green chilies, and a medley of spices. It's perfect for warming up on a chilly day and is great for meal prep or serving a crowd.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Ladle
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 1 15 oz can green chilies, diced
- 4 cups low-sodium chicken broth
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes canned or fresh
- 1 lime juiced
- to taste salt and pepper
- chopped cilantro for garnish (optional)
- avocado for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken breasts to the pot along with cumin, oregano, chili powder, and salt and pepper. Cook for about 5 minutes, turning the chicken until it browns slightly.
- Pour in the canned green chilies and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
- Stir in the black beans, corn, diced tomatoes, and lime juice. Cook for an additional 5-10 minutes until heated through.
- Adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped cilantro and avocado if desired.
Notes
For added heat, you can include jalapeños or a dash of cayenne pepper.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat gently on the stove before serving.