Green Chile Chicken Soup

Total Time Prep/Total Time: 40 min.
Yield 8 servings
Test Kitchen Approved
Appeal to those cozy-food cravings with a bowl of green chile chicken soup. It can be spiced up or down, depending on your preference.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken thighs, cubed
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cans (4 ounces each) chopped green chiles
  • 1 jar (16 ounces) salsa verde
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup fresh cilantro leaves, chopped

Directions

  1. In a large Dutch oven or stock pot, heat 1 tablespoon oil over medium heat. Add cubed chicken; cook 4-5 minutes, stirring occasionally, until edges are browned. Remove with a slotted spoon.
  2. In the same pot, add remaining 1 tablespoon oil. Add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, cumin, smoked paprika, oregano and pepper; cook until fragrant, 1-2 minutes. Stir in chicken, beans, corn, green chiles, salsa verde and broth. Bring to a simmer; cook until chicken is tender, 15-20 minutes. Before serving, stir in cilantro.

Nutrition Facts

1 cup: 211 calories, 8g fat (2g saturated fat), 38mg cholesterol, 827mg sodium, 19g carbohydrate (4g sugars, 6g fiber), 16g protein.

Very little beats a warm, zesty bowl of green chile chicken soup, especially when you’re craving some comforting spice. This recipe is loaded with smoky green chiles and tender chicken, all simmered in a savory and spicy broth. The corn adds a touch of sweetness, and salsa verde ties everything together with its tangy, vibrant taste. —Taste of Home Test Kitchen
Recipe Creator

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