Grilled Chicken Green Chili Soup W Cilantro Cream

Warm up with a bowl of Grilled Chicken Green Chili Soup with Cilantro Cream—a comforting blend of smoky, spicy, and creamy flavors that’s perfect for any season. Tender grilled chicken and fire-roasted poblano peppers infuse this soup with a deep, char-grilled essence, while canned green chiles and a hint of cumin and smoked paprika add layers of gentle heat. A finishing touch of zesty lime and a drizzle of velvety cilantro cream elevate this dish into a satisfying, restaurant-quality experience. With sweet bursts of corn and creamy avocado toppings, this soup is as vibrant as it is hearty. Serve it with a handful of crunchy tortilla chips for a complete and flavorful meal! Ideal for cozy weeknight dinners or entertaining guests, this recipe is a delicious way to showcase the bold flavors of green chiles.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 pieces Poblano peppers
• 1 4-ounce can Canned green chiles
• 1 medium Yellow onion (chopped)
• 3 cloves Garlic (minced)
• 4 cups Chicken broth
• 1 cup Heavy cream
• 0.5 cup Fresh cilantro (chopped)
• 1 piece Lime (juiced)
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 cup Corn kernels (fresh or frozen)
• 1 piece Avocado (for garnish)
• 1 handful Tortilla chips (optional, for serving)

Directions

Step 1

Preheat your grill to medium-high heat (about 400°F). Brush the chicken breasts with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 2

Grill the chicken for 6-8 minutes per side, or until cooked through (internal temperature of 165°F). Remove the chicken from the grill, let it rest for 5 minutes, and then shred it into bite-sized pieces.

Step 3

While the chicken is grilling, place the poblano peppers on the grill or directly over a gas flame on your stove. Roast them until the skins are blackened and blistered, turning frequently, for about 5-7 minutes.

Step 4

Transfer the roasted poblano peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove the stems and seeds, and chop finely.

Step 5

In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened.

Step 6

Stir in the minced garlic, ground cumin, and smoked paprika, and sauté for another 1 minute until fragrant.

Step 7

Add the chopped poblano peppers, canned green chiles, corn kernels, chicken broth, and shredded grilled chicken to the pot. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.

Step 8

Stir in the lime juice and heavy cream, adjusting seasoning with the remaining salt and black pepper if necessary. Continue to simmer for 5 minutes.

Step 9

To make the cilantro cream, whisk together the chopped cilantro and 0.5 cup of the heavy cream in a small bowl. Set aside.

Step 10

Ladle the hot soup into bowls. Top each serving with a dollop of cilantro cream, diced avocado, and a handful of tortilla chips if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2570.1g)

Amount per serving	% Daily Value*
Calories	2423.4

Total Fat 155.8g	0%
Saturated Fat 60.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 535.8mg	0%
Sodium 6794.7mg	0%
Total Carbohydrate 112.7g	0%
Dietary Fiber 26.8g	0%
Total Sugars 31.5g
Protein 139.6g	0%

Vitamin D 3.5IU	0%
Calcium 327.0mg	0%
Iron 14.1mg	0%
Potassium 4287.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 23.2%

Carbs: 18.7%