Description
A comforting and flavorful Green Chili Soup made with tender shredded chicken, fire-roasted Hatch green chiles, potatoes, and corn simmered in a seasoned chicken broth. This easy stovetop soup is perfect for a cozy meal and is garnished with fresh cilantro and lime for a bright finish.
Ingredients
Sauté Base
- 1 tablespoon neutral oil
- 1/2 yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
Soup
- 3 cups chicken broth
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 large Russet potato, peeled and chopped
- 1/2 cup (8 ounces) diced fire-roasted Hatch green chiles
- 1 large chicken breast
- 1/2 cup frozen corn kernels
For Serving
- Fresh cilantro
- Fresh lime wedges (optional)
Instructions
- Heat the oil: In a small 3-quart soup pot, heat the neutral oil over medium-high heat until shimmering.
- Sauté onions: Add the diced onion to the pot and cook, stirring occasionally, until softened and starting to turn golden brown on the edges, about 5 minutes. This develops a rich base flavor for the soup.
- Add garlic: Stir in the minced garlic and cook for 30 seconds, just until fragrant, taking care not to burn it.
- Add broth and vegetables: Pour in the chicken broth and add the salt, pepper, chopped potatoes, and diced fire-roasted green chiles. Stir to combine and bring the mixture to a gentle simmer.
- Cook the chicken: Place the whole chicken breast into the simmering soup, cover the pot, and let cook until the chicken is fully cooked through, about 15 minutes.
- Shred the chicken: Remove the chicken breast onto a cutting board and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the soup pot.
- Add corn and finish cooking: Stir in the frozen corn kernels and continue to cook the soup on a gentle simmer for another 5 minutes, allowing all flavors to meld.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves and optional lime wedges for a bright, fresh finish.
Notes
- You can substitute the chicken breast with thigh meat for a juicier texture.
- Adjust the amount of green chiles based on your desired spice level.
- For a vegetarian version, substitute vegetable broth and omit the chicken.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adding a dollop of sour cream or shredded cheese on top can add extra richness.
