Creamy Green Chile Chicken Soup Recipe

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Last week it snowed! Hallelujah! Lately, I’ve been missing the white stuff, so I was more than excited to see it in the forecast even if it meant colder temperatures. And, we’re supposedly getting more this week! Yes! To be honest, I usually dislike the snow, but living in Oregon where temperatures are very mild in the winter makes a girl sort of miss it. Also, after getting a super warm snowsuit for my little one in Canada and then bringing it back here, I was starting to have my doubts as to whether that was money well spent. Well, these past few days, I’ve put it to good use and we’ve been outside almost every day!

The first day when we got the big snowfall, we were out playing for a good two hours before we got cold enough to come inside. And once we did, I just wanted hot chocolate and a big bowl of delicious soup. So, that’s what happened. We snuggled by the fire, had our cocoa and watched The Little Mermaid while dinner simmered away on the stove. There’s just something so soothing and comforting about being cold and then coming inside and warming up with comfort staples, like soup. It’s pure magic. And, let me tell you, this soup is awesome. I LOVE IT. I saw a picture of a bowl of something as I was clicking away on Stumble Upon. {PS- are we stumbling buddies? Have you stumbled this yet? Check out that black bar across the top of the screen!} I didn’t know what it was, but it looked good. So I thought to myself ‘what could that have been’ and this is my interpretation of that photo. A delicious Creamy Green Chile Soup. A soup that isn’t spicy, but has that chile/southwestern taste.

As per usual, this soup uses common ingredients and doesn’t take you all day to make. I liked it plain the first night I made this. Then two days after when I had it again, I added in some cheese, tortilla chips, and more cilantro. Oh mama, was it good. And, get this– my husband after one bite said: “I think this is the best soup you’ve ever made!” Did your jaw hit the floor? Mine sure did! But then in typical girl fashion, I thought “Wait, were all my other soups gross to you?” Haha. He just shook his head at me.
Moral of the story- you must I repeat MUST make this. I added chicken for protein and flour to thicken the soup up, but if you exclude both those ingredients, then this easily becomes a Vegetarian and Gluten-Free dish! Not too shabby. So grab a pot and whip up a double batch. Husbands everywhere will thank you!

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5 from 1 vote

Creamy Green Chile Chicken Soup Recipe

Your family will love this tasty Green Chile Chicken Soup Recipe! It uses common ingredients and doesn’t take you all day to make!

servings 4 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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Ingredients

• ▢ 2 tablespoons butter
• ▢ 1/2 large onion diced
• ▢ 3 cloves garlic minced
• ▢ 2 large ribs celery diced
• ▢ 7 oz diced green chiles drained
• ▢ 6 cups chicken broth
• ▢ 1/2 teaspoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ salt to taste
• ▢ black pepper to taste
• ▢ 2 large carrots peeled and finely diced
• ▢ 1 cup frozen sweet corn
• ▢ 2 cups shredded chicken think rotisserie!
• ▢ 3/4 cup heavy cream
• ▢ 1/4 cup all purpose flour

optional toppings-

• ▢ cheddar cheese freshly grated
• ▢ sour cream dollopped
• ▢ cilantro fresh, chopped
• ▢ tortilla chips broken into bite sized pieces
• ▢ green onions diced

US Customary - Metric

Instructions

• Heat large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes.
• Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and black pepper and bring to boil.
• Cover pot with well fitting lid and reduce to simmer. Simmer soup 10-15 minutes and then remove from heat.
• Using an immersion blender*, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes (I chopped mine pretty small). Stir in frozen corn and shredded chicken.
• Place flour into small bowl and slowly whisk in cream to prevent lumps. Pour this mixture into hot soup and cook until it thickens slightly.
• Taste and re-adjust seasonings adding more salt and black pepper, if needed.
• Serve hot with any desired toppings.

Notes

*If you don't have an immersion blender, you can transfer the soup mixture to a regular blender, being careful to vent well so the hot mixture doesn't explode. 

Nutrition

Calories: 435kcal | Carbohydrates: 23g | Protein: 24g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 1643mg | Potassium: 536mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2236IU | Vitamin C: 22mg | Calcium: 98mg | Iron: 3mg

Course: Dinner, Soup

Cuisine: Mexican

Keyword: green chile chicken soup recipe