Description
A comforting and flavorful Green Chili Chicken Soup inspired by Skinny Spatula. Easy to make with tender chicken, green chilies, and a creamy broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium jalapeño, seeded and finely chopped (optional, for extra heat)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (or to taste)
- 4 cups chicken broth (low sodium preferred)
- 1 (7-ounce) can diced green chilies, undrained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 cups cooked chicken, shredded (rotisserie chicken is a great shortcut)
- ½ cup milk (any fat percentage will work, or dairy-free alternative)
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- 2. Add the minced garlic and chopped jalapeño (if using) to the pot. Cook, stirring constantly, for about 1 minute until fragrant, being careful not to burn the garlic.
- 3. Stir in the ground cumin, dried oregano, and cayenne pepper. Cook for another 30 seconds, stirring to toast the spices and release their aroma.
- 4. Pour in the chicken broth and add the can of diced green chilies (with their liquid). Bring the mixture to a simmer.
- 5. Add the rinsed and drained cannellini beans and the shredded cooked chicken to the pot. Stir well to combine.
- 6. Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 15-20 minutes. This allows the flavors to meld and deepen. Longer simmering time will only enhance the flavor.
- 7. Stir in the milk and fresh cilantro. Heat through for a few minutes, but do not bring the soup to a boil after adding the milk, as it could curdle.
- 8. Season generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed. If you find it needs a little more brightness, a small squeeze of lime juice can be wonderful.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. If freezing, allow the soup to cool completely, then transfer to freezer-safe containers or bags, leaving a little headspace for expansion. It can be frozen for up to 2-3 months. To reheat on the stovetop, gently warm the soup over medium-low heat, stirring occasionally, until heated through. Avoid boiling, especially if you notice any residual milk. Microwave reheating is also an option; transfer a portion to a microwave-safe bowl and heat in 30-60 second intervals, stirring between each, until hot. If the soup seems too thick after refrigeration or freezing, you can add a splash of broth or milk while reheating to reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 250-300 (will vary based on milk fat content and chicken leanness)
- Sugar: Approximately 5g
- Sodium: Approximately 600mg (will vary based on broth sodium content)
- Fat: Approximately 10g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 5g
- Protein: Approximately 25g