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Green Chile Chicken Soup Recipe
Ash Tyrrell

Green Chile Chicken Soup Recipe

I made this green chile chicken soup on a random Tuesday when I had leftover shredded chicken and a couple of cans of green chiles staring at me from the pantry, and honestly, it turned into one of my most requested dinners. I love how it tastes like a chicken enchilada in a bowl, minus all the rolling and baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter – builds the flavor base and helps the onion soften nicely.
  • 1 medium yellow onion diced – adds sweetness and depth once it cooks down.
  • 3 cloves garlic minced – fresh garlic makes a real difference over the jarred stuff.
  • 1 teaspoon ground cumin – brings that warm earthy backbone to the broth.
  • 1 teaspoon chili powder – layers in extra warmth without overwhelming heat.
  • 1/2 teaspoon onion powder – rounds out the savory flavor alongside the fresh onion.
  • 1/2 teaspoon garlic powder – reinforces the garlic flavor throughout the broth.
  • 4 cups chicken broth – the base of the soup so use a good quality one you'd sip on its own.
  • 1 15-ounce can mild green enchilada sauce – this is what gives the soup its signature tang and color.
  • 2 4-ounce cans diced green chiles – don't drain them, that liquid carries a lot of flavor.
  • 2 cups cooked shredded chicken – rotisserie chicken saves a ton of time here.
  • 1 cup corn kernels fresh or frozen – adds sweetness and a nice pop of texture.
  • 4 ounces cream cheese softened and cubed – melts into the broth for a creamy, velvety finish.
  • Salt and pepper to taste – always season at the end since the broth and sauce carry their own salt.
  • Shredded Monterey Jack cheese for topping – fresh-grated melts far better than the bagged kind.
  • Sour cream cilantro, lime wedges, for garnish – these brighten every single bowl.

Method
 

  1. Heat the olive oil in your pot over medium heat and add the diced onion. Cook for about 4 minutes until it turns soft and translucent. Stir in the garlic and let it cook for just one more minute so it doesn't burn.
  2. Add the cumin, chili powder, onion powder, and garlic powder directly into the pot with the onions. Stir constantly for about 30 seconds so the spices toast slightly. This little step wakes up the flavor and makes the broth taste much richer.
  3. Pour in the chicken broth, green enchilada sauce, and both cans of diced green chiles along with their juices. Give everything a good stir so the spices distribute evenly through the liquid. Bring the mixture up to a gentle boil.
  4. Stir in the shredded chicken and corn kernels once the broth is bubbling. Lower the heat to a simmer and let it cook uncovered for about 15 minutes. This gives the chicken time to soak up all that green chile flavor.
  5. Add the cubed cream cheese a few pieces at a time, stirring well after each addition so it melts smoothly instead of clumping. Keep the heat on low during this step. Within a few minutes, the soup will turn creamy and glossy.
  6. Taste the soup and add salt and pepper as needed, since the broth and enchilada sauce already carry some saltiness. Let it simmer for another 5 minutes so the flavors settle together. This is also when I decide if I want extra heat and toss in a chopped jalapeño.
  7. Ladle the soup into bowls right away while it's still steaming. Top each bowl with shredded cheese, a dollop of sour cream, and a scatter of fresh cilantro. A squeeze of lime right before eating really wakes up all the flavors.

Notes

  • I always toast my spices in the oil for a few seconds before adding liquid, it deepens the flavor so much more than just dumping everything in together.
  • I like using rotisserie chicken because it shreds easily and saves me a solid 20 minutes of cooking and cooling time.
  • I soften my cream cheese on the counter for 30 minutes before adding it, which keeps it from turning lumpy in the hot broth.
  • I taste as I go and add the salt at the very end, since canned enchilada sauce and broth already bring plenty of sodium.
  • I keep fresh lime wedges on the table because a quick squeeze right before eating brightens the whole bowl.