This green chile soup recipe is a classic American dish that is sure to warm your heart and satisfy your taste buds. Made with a flavorful blend of green chiles, tender chicken, and hearty vegetables, this soup is perfect for cozy nights in or chilly autumn afternoons. With its rich and spicy flavors, it's a crowd-pleasing dish that will leave you wanting seconds. Plus, it's easy to make and can be prepared in just 30 minutes. Get ready to enjoy a bowl of comfort with Patricia's Green Chile Soup.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 cup diced green chiles
- 1 can (15 ounces) white beans, drained and rinsed
- 2 cups frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened and translucent, about 5 minutes.
- Add the cooked and shredded chicken, chicken broth, diced green chiles, white beans, frozen corn kernels, ground cumin, dried oregano, salt, and black pepper to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld together.
- To serve, ladle the green chile soup into bowls. Top each bowl with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
- Enjoy while hot and comforting!
