Description
A stovetop chicken soup with green chile and a silky, creamy broth, perfect for busy weeknights.
Ingredients
Scale
- 1 red bell pepper (seeded and finely chopped)
- 1 poblano pepper (seeded and finely chopped)
- 1 cup diced onion
- 2 tbsp olive oil
- 32 oz chicken broth
- 4 garlic cloves (minced)
- 12 oz evaporated milk (Eagle Brand® recommended)
- 2 tbsp cornstarch or all-purpose flour
- 2 tbsp water
- 2½ cups cooked chicken breast (cubed)
- 15 oz can corn (drained)
- 15 oz can black beans (drained and rinsed)
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1½ tsp smoked paprika
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Instructions
- Sauté the Veggies. Heat 2 tbsp olive oil in a large pot over medium heat, add diced onion, red bell pepper, and poblano, sauté until softened and edges show light browning, about 6 to 8 minutes, then stir in minced garlic and cook one minute until fragrant.
- Build the Broth. Pour in 32 oz chicken broth, stir in 1 tbsp ground cumin, 2 tsp chili powder, 1½ tsp smoked paprika, 1 tsp salt and ½ tsp black pepper, bring to a gentle simmer and let the flavors meld for 8 to 10 minutes.
- Add the Good Stuff. Whisk 2 tbsp cornstarch or flour with 2 tbsp water until smooth, stir the slurry into the simmering broth, then add 12 oz evaporated milk, 2½ cups cubed cooked chicken, drained corn, and drained, rinsed black beans. Simmer until the soup slightly thickens and the chicken is heated through, about 5 minutes.
Notes
Serve with warm corn tortillas or a slice of crusty bread. Offer lime wedges and chopped fresh herbs at the table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 330
- Sugar: 5g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 60mg