Liz's Spicy Chicken and Green Chile Soup

Warm up your taste buds with Liz's Spicy Chicken and Green Chile Soup, a hearty and flavorful dish that’s perfect for cozy dinners or meal prepping. This zesty soup combines tender shredded chicken, vibrant green chiles, and a touch of jalapeño for the perfect balance of spice and comfort. Infused with smoky paprika, cumin, and chili powder, each spoonful packs a punch of Tex-Mex-inspired flavor. Creamy yet light, thanks to the addition of heavy cream, this soup is further elevated by the addition of black beans, sweet corn, and fresh cilantro. Ready in under an hour, this one-pot wonder is garnished with lime wedges for a fresh, tangy finish. Whether you call it comfort food or spice-forward perfection, this dish is a must-try for fans of bold and savory soups. Perfect for family meals or a weeknight indulgence!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 4-oz cans canned diced green chiles
• 1 jalapeño, finely diced (seeds removed for less heat, optional)
• 6 cups chicken broth
• 1 cup heavy cream
• 1 15-oz can canned black beans, drained and rinsed
• 1.5 cups corn (fresh, frozen, or canned and drained)
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and black pepper, then sear them in the pot for 3-4 minutes on each side until they develop a golden-brown crust (they do not need to be fully cooked). Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and diced jalapeño, cooking for another minute until fragrant.

Step 4

Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper, cooking for 30 seconds to toast the spices.

Step 5

Add the diced green chiles and chicken broth, stirring to combine. Return the chicken breasts to the pot and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the chicken to cook through.

Step 6

Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 7

Stir in the heavy cream, black beans, and corn. Simmer for an additional 5-7 minutes to heat through.

Step 8

Taste and adjust seasoning as needed.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an optional zesty squeeze. Enjoy!

Nutrition Facts

Serving size	(3551.4g)

Amount per serving	% Daily Value*
Calories	3052.1

Total Fat 138.9g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 818.3mg	0%
Sodium 8139.2mg	0%
Total Carbohydrate 158.5g	0%
Dietary Fiber 42.7g	0%
Total Sugars 28.1g
Protein 269.2g	0%

Vitamin D 6.8IU	0%
Calcium 503.4mg	0%
Iron 24.3mg	0%
Potassium 5529.7mg	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: 42.2%

Protein: 36.4%

Carbs: 21.4%