This Green Chile Chicken Soup is warm and comforting, packed with juicy chicken and zesty green chiles. It’s a cozy bowl of goodness, perfect for chilly days!
I love how easy it is to make and how the flavors just come alive. Throw in some tortilla chips, and you’ll feel like you’re in a fiesta! 🎉
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing because of its flavor. You can substitute it with vegetable oil or avocado oil if needed. I find that olive oil gives this soup a wonderful richness!
Yellow Onion: This adds sweetness and depth. If you don’t have yellow onion, white onion works too, or even shallots in a pinch for a milder flavor.
Shredded Chicken: Rotisserie chicken is my go-to for convenience. You can also use leftover chicken or turkey from a previous meal, or even shredded cooked tofu for a vegetarian option.
Diced Green Chiles: Roasted Hatch chiles add great flavor. If unavailable, any canned green chiles work, or fresh jalapeños for more heat!
White Hominy: This is key for texture. If you can’t find it, you could use corn instead, but it will change the flavor a bit.
How Do I Get the Best Flavor from My Chicken Broth?
Using quality chicken broth is essential for a tasty soup. Homemade broth is the best if you have some, but store-bought can be just fine. Look for low-sodium versions to control the saltiness.
- For richer flavor, try roasting chicken bones to create your own broth.
- Consider adding a dash of soy sauce or fish sauce to boost umami!
What’s the Best Way to Sauté Veggies for a Soup?
Sautéing veggies builds a solid flavor base for your soup. Here’s how to do it right:
- Heat your oil until shimmering, but not smoking. This helps veggies cook evenly.
- Add veggies like onion, carrot, and celery first as they take longer to soften.
- Stir occasionally and don’t rush; let them sit for a few moments to caramelize and deepen the flavors.
Follow these tips for a delicious start to your Green Chile Chicken Soup!
How to Make Green Chile Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 can (4 ounces) diced green chiles (roasted Hatch green chiles preferred)
- 1 cup white hominy, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Sliced avocado, for garnish
- Lime wedges, for serving (optional)
Estimated Time to Make:
This delicious soup will take you about 10 minutes to prep and then 20 minutes to cook, for a total of 30 minutes. Quick and simple, making it perfect for a weeknight meal!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add your diced onion, carrot, and celery. Sauté these veggies for about 5-7 minutes until they become softened and fragrant. This is where the flavor begins to build!
2. Adding the Garlic:
Next, stir in the minced garlic and cook this for an additional 30 seconds. You want to cook it just enough to release its wonderful aroma without burning it.
3. Mixing in the Good Stuff:
Now, add in the shredded chicken, chicken broth, diced green chiles, white hominy, ground cumin, and dried oregano. Stir everything together until well mixed.
4. Bringing It to a Boil:
Turn up the heat a little to bring the soup to a boil. Once it reaches a boil, reduce the heat and let it simmer for 15-20 minutes. This allows all those lovely flavors to meld together beautifully!
5. Seasoning:
After simmering, taste the soup and season it with salt and pepper according to your preference. Feel free to add more spices if you like a stronger flavor!
6. Serve and Enjoy:
When ready to serve, ladle the hot soup into bowls. Top with fresh cilantro and sliced avocado for a touch of creaminess. Don’t forget the lime wedges on the side for that zesty finish!
Enjoy this hearty, flavorful Green Chile Chicken Soup, and feel the warmth it brings with each spoonful!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken, be sure to fully thaw it before cooking. You can thaw overnight in the fridge or use the quick method by submerging it in a sealed plastic bag in cold water. Cooked, shredded chicken will blend perfectly into the soup!
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, simply substitute the chicken with diced tofu or beans like black beans or chickpeas. Use vegetable broth instead of chicken broth for flavor, and you’re good to go!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave until heated through. You might want to add a splash of broth to bring back some moisture!
What Can I Serve with Green Chile Chicken Soup?
This soup pairs well with tortilla chips for crunch, cornbread for a sweet balance, or a simple side salad. You can also offer lime wedges and extra avocado for added flavor at the table!