This warming Green Chile Chicken Soup is full of flavor! It combines tender chicken, spicy green chiles, and fresh veggies for a comforting meal that’s just perfect for chilly days.
If you’re like me, you’ll appreciate how easy it is to make—just throw everything in a pot! Serve it with some tortilla chips, and you’ve got a cozy dinner ready in no time!
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its light flavor. You can swap it for vegetable oil or avocado oil if you prefer something neutral.
Onion: A medium onion adds sweetness and depth. If you’re in a pinch, shallots or even green onions can work as substitutes.
Green Chiles: I use canned diced green chiles for convenience. You can use fresh green chiles if you can find them, or even jarred ones, but adjust the spice level based on your preference!
Chicken Broth: Homemade is best, but store-bought works, too. For a lighter option, use vegetable broth; just keep in mind it will change the flavor slightly.
White Hominy: This adds a nice texture. If you can’t find hominy, you could use canned corn instead, but it will give a slightly different taste.
Shredded Chicken: Rotisserie chicken is my go-to for ease. You can substitute with leftover chicken or even canned chicken if you’re short on time.
How Do I Properly Sauté Onions and Garlic?
Getting your onions and garlic right is key to a flavorful base. Start by heating the oil in your pot over medium heat. Add the onions and cook until they become soft and translucent, about 5 minutes. This process builds flavor.
- After adding the garlic, only cook for about 30 seconds. Garlic burns quickly and can taste bitter.
- If needed, stir occasionally to prevent sticking.
Following these steps will give you a delicious depth of flavor in your soup!
Green Chile Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cans (4 ounces each) diced green chiles (mild or hot, based on preference)
- 4 cups chicken broth
- 1 can (15 ounces) white hominy, drained and rinsed
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Fresh jalapeño slices, for garnish (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This cozy Green Chile Chicken Soup takes about 15 minutes to prep and around 25 minutes to cook. In total, you’re looking at about 40 minutes from start to finish, making it a perfect weeknight meal!
Step-by-Step Instructions:
1. Heat Up Your Pot:
Start by putting your large pot on medium heat and adding the olive oil. Let it warm up for a minute or so, making sure it coats the bottom of the pot nicely.
2. Sauté the Onion:
Next, toss in the finely chopped onion. Cook it for about 5 minutes, stirring occasionally, until it becomes soft and translucent. This will add wonderful flavor to your soup.
3. Add the Garlic:
Now, stir in the minced garlic and cook for another 30 seconds. You want to do this quickly—garlic can burn easily and turn bitter!
4. Mix in the Chiles and Broth:
Add the diced green chiles, chicken broth, and hominy to the pot. Increase the heat to bring everything to a gentle boil.
5. Let it Simmer:
Once boiling, reduce the heat to a simmer. Let it cook for around 10 minutes. This allows the flavors to come together beautifully.
6. Add Chicken and Seasoning:
After 10 minutes, stir in the shredded chicken, ground cumin, chili powder, salt, and pepper. Simmer for an additional 5 minutes to heat everything through and let the flavors mingle.
7. Taste and Adjust:
Take a moment to taste your soup. If you think it needs more seasoning, feel free to add extra salt and pepper.
8. Serve It Up:
Now, ladle the delicious soup into bowls. Top with some chopped fresh cilantro and jalapeño slices if you like a bit of heat.
9. Garnish with Lime:
Don’t forget to serve lime wedges on the side! A squeeze of fresh lime juice right before you dig in adds a lovely brightness to the soup.
This hearty, flavorful soup highlights the bright spice of green chiles with tender shredded chicken and hominy in a savory broth—perfect for a cozy meal!
Can I Use Fresh Chicken Instead of Cooked?
Yes! If you prefer fresh chicken, you can use about 1 pound of boneless, skinless chicken breasts or thighs. Simply add them to the pot when you add the broth and let them cook until fully cooked through (about 15-20 minutes), then shred before serving.
What If I Don’t Have Hominy?
No worries! If you can’t find hominy, you can substitute it with canned corn. Just keep in mind that it will alter the texture and flavor slightly, but it will still be delicious!
Can I Make This Soup Spicier?
Absolutely! If you want to amp up the heat, consider using hot diced green chiles or adding in fresh sliced jalapeños while cooking. You can also sprinkle in some crushed red pepper flakes or a dash of hot sauce before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth if it thickens too much.