Green Chicken Chili Soup
This hearty and flavorful green chicken chili soup is perfect for a cozy meal. Packed with protein from the chicken and fresh flavor from green chilies and herbs, this dish is sure to warm you up.
Equipment
- 1 large pot
- 1 chopping board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans (15 oz each) diced green chilies
- 4 cups chicken broth
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Add the diced chicken to the pot and cook for 5-7 minutes, until the chicken is no longer pink.
- Stir in the cumin, oregano, salt, and black pepper. Mix well to coat the chicken with the spices.
- Add the diced green chilies and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the corn and black beans, and let the soup simmer for another 5-10 minutes, allowing the flavors to meld.
- Remove the pot from heat and stir in the lime juice.
- Serve the soup hot, garnished with fresh cilantro.
Notes
For added heat, consider adding diced jalapeños or cayenne pepper.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat over low heat on the stovetop.