Description

Warm up your evenings with this Easy Weeknight Green Chile Chicken Soup, packed with bold, smoky flavors and tender chunks of chicken. Featuring green chiles, fresh vegetables, and a savory broth, this soup is quick to prepare, satisfying, and perfect for a cozy dinner. It’s a family-friendly recipe that balances spice and comfort, making every spoonful a flavorful delight.

Ingredients

• Ground Turkey: Optional substitute for chicken; lean turkey keeps it lighter.

• Black Beans: Adds fiber and texture; kidney beans or pinto beans work well.

• Kidney Beans: Enhances heartiness; can be replaced with white beans for a milder flavor.

• Diced Tomatoes: Contributes acidity and depth; fire-roasted adds a smoky twist.

• Onion: Provides sweetness and complexity; red or yellow onions are ideal.

• Garlic: Essential for aroma and flavor; fresh is preferred, but powdered works in a pinch.

• Bell Peppers: Adds crunch and color; red, green, or yellow peppers all work.

• Chili Powder: Delivers warmth; smoked paprika or cayenne can adjust the heat.

• Chicken Breasts: Main protein; can use thighs for juicier texture.

• Green Chiles: Mild to medium heat; roasted or canned works.

• Chicken Broth: Base of the soup; low-sodium is recommended for control over salt.

• Corn Tortillas: Adds texture and ties in enchilada flavors; gluten-free options available.

• Shredded Cheese: Optional topping; cheddar or Monterey Jack recommended.

• Fresh Cilantro: For garnish and added freshness.

Instructions

Step 1: Prepare the Vegetables

Dice onions, bell peppers, and green chiles. Mince garlic. Prepping all vegetables first ensures an even cook and prevents overcooking delicate ingredients.

Step 2: Cook the Chicken

In a large pot, add a tablespoon of olive oil over medium heat. Cook chicken breasts until lightly browned but not fully cooked. Remove and set aside. Tip: Poaching the chicken in the broth later enhances juiciness and flavor.

Step 3: Sauté the Vegetables

In the same pot, sauté onions, bell peppers, and garlic until fragrant and translucent, about 5 minutes. Add chili powder and green chiles, stirring to release aromas.

Step 4: Build the Broth

Add diced tomatoes, black beans, kidney beans, and chicken broth to the pot. Stir and bring to a gentle simmer. Return the chicken breasts to the pot. Cover and cook for 20–25 minutes until chicken is tender. Tip: Simmer gently to avoid toughening the chicken.

Step 5: Shred the Chicken

Remove chicken breasts, shred them using two forks, and return to the pot. This ensures even distribution of protein and enhances texture.

Step 6: Add Tortillas and Final Touches

Tear corn tortillas into bite-sized pieces and add to the soup for a subtle enchilada flavor and texture. Stir in shredded cheese if desired, allowing it to melt. Taste and adjust seasoning with salt, pepper, or extra chili powder.

Step 7: Serve with Garnishes

Ladle the soup into bowls, sprinkle with fresh cilantro, and optionally top with extra cheese, avocado slices, or a dollop of sour cream. Tip: Serve with warm tortillas or cornbread for a complete meal.

Notes

Use roasted green chiles for a smoky, authentic flavor; canned green chiles are a convenient alternative.
Shred the chicken for easier serving and better absorption of the soup’s flavors.
Add corn, black beans, or rice to make the soup heartier and more filling.
Adjust the spice level by adding more or fewer chiles or a pinch of cayenne pepper.
Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months.
Reheat gently on the stovetop to preserve texture and flavor.
Garnish with fresh cilantro, lime wedges, or a dollop of sour cream for added brightness.