Description
A comforting Southwest-inspired soup featuring tender shredded chicken, zesty green chiles, and a creamy broth, delivering a spicy, savory, and satisfying meal perfect for any day.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles
To Finish
- 1 cup heavy cream or coconut milk
- Salt, pepper, and cumin to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Add Chicken and Chiles: Stir in the shredded cooked chicken and diced green chiles, mixing well to combine all flavors.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook uncovered for 10 minutes so the flavors meld.
- Add Cream and Season: Stir in the heavy cream or coconut milk, then season with salt, pepper, and cumin according to your taste preferences.
- Final Cook: Continue cooking the soup for 5 more minutes until it thickens slightly and is heated through.
- Serve: Ladle into bowls and serve hot, optionally garnished with fresh cilantro and lime wedges for added brightness.
Notes
- Use rotisserie chicken for a quick and convenient option.
- For extra heat, add diced jalapeño or a pinch of chili powder when sautéing the onions.
- Substitute heavy cream with coconut milk for a dairy-free variation.
- This soup pairs well with tortilla chips or warm cornbread.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: Southwestern / Tex-Mex
