Green Chile Chicken and Corn Soup
Dive into a bowl of comforting, flavorful **Green Chile Chicken and Corn Soup**, a hearty dish that combines tender shredded chicken, sweet bursts of corn, and the smoky heat of roasted green chiles. Perfect for busy weeknights or cozy evenings, this one-pot wonder is seasoned with aromatic cumin and oregano, then finished with a splash of velvety heavy cream for a luscious texture. With just 15 minutes of prep time, this soup comes together in under an hour, making it a quick yet satisfying meal. Garnish with fresh cilantro and a squeeze of lime to elevate its zesty, southwestern flair. Whether you're using fresh, frozen, or canned ingredients, this crowd-pleaser delivers bold flavors that are sure to impress.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 6 cups Chicken broth
- 4 ounces Roasted green chiles (chopped)
- 2 cups Sweet corn kernels (fresh, frozen, or canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 cup Heavy cream
- 0.25 cup Cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for garnish and serving)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and sear for 4–5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3–4 minutes until it becomes translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze. Bring to a simmer.
Add the roasted green chiles, corn kernels, ground cumin, dried oregano, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Stir to combine.
Return the chicken breasts to the pot. Cover with a lid and let the soup simmer for 20 minutes, or until the chicken is fully cooked through and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir.
Lower the heat and stir in the heavy cream. Cook for another 2–3 minutes to warm the cream through, but do not let it boil.
Taste the soup and adjust seasoning if needed.
Serve hot, garnished with chopped cilantro and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 6083 mg | 264% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 41.8 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 294 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3963 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
