Creamy Green Chile Chicken Soup
A healthy "kicked up" cream-style soup with cooked chicken, Hatch green chile, vegetables, and southwest flavors!
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Equipment
Ingredients
- 1 tbsp. vegetable or canola oil
- 3 cloves garlic - minced
- 1 medium onion - chopped
- 3 carrots - small dice
- 1 bell pepper - small dice
- 1 small zucchini - small dice
- 1 tsp. cumin powder - or 2 if you like cumin!
- 2 tablespoons masa flour
- 12 ounces cooked chicken breast - cubed
- 1 cup chicken broth or stock
- 1 can Hatch green chile enchilada sauce - or similar (about 2 cups)
- ¾ cup corn kernels or hominy - fresh, frozen, or canned
- ¾ cup green chile - preferably Hatch, chopped
- 1 can cannelini (or other) beans - rinsed and drained
- 1 cup half and half - dairy or non-dairy; see Ingredients section in the pot
Toppings
- 4 corn tortillas - cut in strips, baked, air fried, or fried
- 2 ounces cotija - grated or crumbled
- ½ cup cilantro - stems removed and chopped
- 2 scallions - chopped
- 1 lime - cut in wedges
Instructions
Soup
- Add oil to a dutch oven or similar. Sauté the onion, garlic, and carrot in a large pot over medium-high heat. Add zucchini, and bell pepper.
- Stir until onion begins to soften. Add the cumin. Stir for another minute. Sauté until beginning to brown.
- Purée the Hatch green chile enchilada sauce (or equivalent) and chicken broth.
- Stir in the corn. Add the masa flour, and lightly brown (1-2 minutes).
- Add the puréed broth/enchilada sauce, cooked chicken, cannelini beans, and chopped green chile. Stir while bringing it up to a boil to thicken. Reduce heat to a low simmer. Simmer the soup to meld the flavors and tenderize the vegetables (about 5 minutes). NOTE: Add additional chicken broth as needed.
- Stir in the cream. Heat thoroughly, but do not boil! Boiling it after the cream is added may cause curdling.
- While soup simmers, prepare the toppings.
To serve
- Ladle soup into soup bowls. Garnish as desired, and enjoy!
Notes
I use the cooked chicken breast from a rotisserie chicken, and if I don't have it, I will cube raw chicken breast and cook it with the onions and vegetables.
Cumin is another strong flavor. Feel free to adjust for your own taste.
I often use boneless, skinless chicken thighs instead of breast. Obviously, that changes the macros.
Macronutrients are an approximation for reference only. I used 12 ounces of cooked chicken breast, a full can of Hatch green chile enchilada sauce, and 1 cup of Ripple non-dairy half n half. Your results will vary.
Nutrition
Calories: 384kcal | Carbohydrates: 33g | Protein: 27g | Fat: 15g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com