Grilled Chicken Green Chili Soup W Cilantro Cream
Warm up with a bowl of Grilled Chicken Green Chili Soup with Cilantro Cream—a comforting blend of smoky, spicy, and creamy flavors that’s perfect for any season. Tender grilled chicken and fire-roasted poblano peppers infuse this soup with a deep, char-grilled essence, while canned green chiles and a hint of cumin and smoked paprika add layers of gentle heat. A finishing touch of zesty lime and a drizzle of velvety cilantro cream elevate this dish into a satisfying, restaurant-quality experience. With sweet bursts of corn and creamy avocado toppings, this soup is as vibrant as it is hearty. Serve it with a handful of crunchy tortilla chips for a complete and flavorful meal! Ideal for cozy weeknight dinners or entertaining guests, this recipe is a delicious way to showcase the bold flavors of green chiles.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pieces Poblano peppers
- 1 4-ounce can Canned green chiles
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 0.5 cup Fresh cilantro (chopped)
- 1 piece Lime (juiced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 cup Corn kernels (fresh or frozen)
- 1 piece Avocado (for garnish)
- 1 handful Tortilla chips (optional, for serving)
Instructions
Preheat your grill to medium-high heat (about 400°F). Brush the chicken breasts with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Grill the chicken for 6-8 minutes per side, or until cooked through (internal temperature of 165°F). Remove the chicken from the grill, let it rest for 5 minutes, and then shred it into bite-sized pieces.
While the chicken is grilling, place the poblano peppers on the grill or directly over a gas flame on your stove. Roast them until the skins are blackened and blistered, turning frequently, for about 5-7 minutes.
Transfer the roasted poblano peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove the stems and seeds, and chop finely.
In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened.
Stir in the minced garlic, ground cumin, and smoked paprika, and sauté for another 1 minute until fragrant.
Add the chopped poblano peppers, canned green chiles, corn kernels, chicken broth, and shredded grilled chicken to the pot. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
Stir in the lime juice and heavy cream, adjusting seasoning with the remaining salt and black pepper if necessary. Continue to simmer for 5 minutes.
To make the cilantro cream, whisk together the chopped cilantro and 0.5 cup of the heavy cream in a small bowl. Set aside.
Ladle the hot soup into bowls. Top each serving with a dollop of cilantro cream, diced avocado, and a handful of tortilla chips if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 7.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1060 mg | 23% | |
*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.
