Green Chile Chicken Soup
Indulge in the comforting warmth of Green Chile Chicken Soup, a hearty dish that perfectly balances rich, creamy flavors with a zesty kick of spice. This soul-soothing soup features tender shredded chicken, diced russet potatoes, and smoky roasted green chiles—Hatch or Anaheim varieties recommended—for authentic southwestern flair. Enhanced with aromatic cumin, oregano, and a splash of heavy cream, this recipe creates a velvety broth that’s as satisfying as it is flavorful. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Serve with fresh cilantro and lime wedges for a burst of freshness, and enjoy a bowlful of comfort with every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 1.5 cups Roasted green chiles, diced (Hatch or Anaheim recommended)
- 2 medium Russet potatoes, peeled and diced
- 1 teaspoon Cumin
- 1 teaspoon Oregano, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Heavy cream
- 0.25 cup Cilantro, chopped (optional for garnish)
- 4 pieces Lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper on both sides, then add them to the pot. Sear for 3-4 minutes per side until golden brown, then remove and set aside (chicken will finish cooking later).
In the same pot, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle simmer.
Add the diced green chiles, potatoes, cumin, oregano, salt, and black pepper. Stir to combine.
Return the chicken breasts to the pot, cover, and simmer over medium-low heat for 20-25 minutes, or until the chicken is fully cooked and the potatoes are tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
Stir in the heavy cream and adjust seasoning with more salt and pepper, if needed. Let the soup simmer for an additional 5-10 minutes to meld the flavors.
Serve hot, garnished with chopped cilantro if desired. Serve lime wedges on the side for an optional citrusy boost.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 6122 mg | 266% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 28.5 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5675 mg | 121% | |
*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.
