Name: Santa Fe Green Chile Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon dried oregano; 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 4 cups low-sodium chicken broth; 1 (4-ounce) can chopped green chiles, undrained; 1 (15-ounce) can diced tomatoes, undrained; 1 (15-ounce) can black beans, rinsed and drained; 1 cup frozen corn kernels (optional); 1/2 cup heavy cream or half-and-half (optional); Fresh cilantro, chopped, for garnish; Lime wedges, for serving; Shredded Monterey Jack or cheddar cheese, for serving (optional); Sour cream or plain Greek yogurt, for serving (optional)

Description

A flavorful and comforting Santa Fe Green Chile Chicken Soup recipe, perfect for weeknights or a cozy meal. Easy to make with tender chicken, robust green chiles, and a touch of spice.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
4 cups low-sodium chicken broth
1 (4-ounce) can chopped green chiles, undrained
1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels (optional)
1/2 cup heavy cream or half-and-half (optional)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Shredded Monterey Jack or cheddar cheese, for serving (optional)
Sour cream or plain Greek yogurt, for serving (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, 5-7 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add chicken pieces, cumin, chili powder, oregano, salt, and pepper. Cook until chicken is no longer pink.
4. Pour in chicken broth, scraping up browned bits.
5. Stir in green chiles, diced tomatoes, black beans, and corn (if using).
6. Bring to a simmer, then reduce heat, cover, and cook for 20-30 minutes.
7. Stir in cream (if using) during the last 5 minutes. Taste and adjust seasoning.
8. Ladle into bowls, garnish with cilantro, and serve with lime wedges.

Notes

Store cooled soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 300-450 (varies with optional ingredients)
Sugar: Approx. 8g
Sodium: Approx. 600mg (varies with broth and additions)
Fat: Approx. 15g
Carbohydrates: Approx. 20g
Fiber: Approx. 5g
Protein: Approx. 25g