Creamy Chicken Soup With Green Chilies
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This creamy chicken soup with green chiles and roasted corn is a deliciously rich dish that’s a meal in a bowl. It’s also easy enough for a weeknight dinner. I’ve adapted the original recipe from Bon Apetit, 1999, which calls for roasting ears of corn, and straining the finished soup. We like it chunky, almost like a chowder, and I’ve added diced cooked chicken for extra protein. It also makes a great game day option instead of chili.
Ingredients for chicken soup with green chiles
I’ve streamlined the recipe in a couple of ways. Using rotisserie chicken or leftover Roast Chicken makes it even easier. Purchase roasted frozen corn as a short-cut to roasting fresh corn on the cob. While green chiles are the star of the show, they don’t overwhelm it. Depending on how hot you like your dishes, you can add more green chiles.
This recipe uses two Hatch green chiles, and the result is just a little bit of heat. If you prefer a spicier soup, add another! Canned green chiles can be substituted for the fresh chiles.
- Roasted corn kernels
- Hatch chiles (poblanos or Anaheim chiles)
- Chicken broth
- Fresh cilantro
- Russet potato
- Garlic cloves
- Yellow onion
- Heavy cream
- Ground cumin
- Olive oil
How to make green chile chicken soup
You’ll need roasted green chiles. Canned green chiles that have been roasted with skins removed can be substituted.
- In a Dutch Oven or heavy bottomed pot, heat oil over medium heat.
- Add diced onion and saute for 3-4 minutes, or until translucent. Add garlic and saute another minute or until fragrant.
- Add potato, broth, water and cumin, and bring to a simmer over medium heat, partially covered, until potato is tender when pierced, about 20-25 minutes.
- Meanwhile char Hatch or poblano chiles under a broiler or on a grill until blackened on all sides. Place chile in a zip lock or small paper sack to steam until cool, peel of charred skin and coarsely chop chiles.
- When potato is tender, transfer to a food processor with chiles, corn, and cilantro. Puree until almost smooth, then slowly add cooking stock and puree. Soup should still be chunky.
- Return soup to saucepan and bring to a low simmer, add cooked chicken and heavy cream, and season to taste with salt and pepper. Serve with lime wedges and additional cilantro if desired.
- Store in airtight container in refrigerator for 3-4 days.
What kind of chiles?
While we love Hatch green chiles from New Mexico, Anaheim chiles or Poblanos will also work. Pre-roasted canned green chiles can be substituted for the fresh chilies.
What to serve with chicken soup with green chiles
Serve with your favorite toppings, sour cream, tortilla chips or Cornbread. A Mango Margarita would be a perfect accompaniment!
Looking for more easy soup recipes?
Chicken Soup with Green Chiles
Ingredients
- 1 Tablespoons olive oil
- 1 medium onion chopped
- 1 large Russet potato peeled and cut into large chunks
- 1 lb bag frozen roasted corn
- 2 Hatch or poblano chiles roasted and peeled
- 1/2 cup fresh cilantro chopped
- 1 clove garlic or crushed
- 1 teaspoon ground cumin powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- green tabasco sauce to taste
- 4 cups chicken stock
- 1 1/2 cups water
- 1/2 cup heavy cream
- 2 cups cooked chicken diced or shredded
Instructions
- In a large heavy bottomed pot heat olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes.
- Add potatoes, broth and water to pot, and bring to a boil. Lower heat to simmer and partially cover pot. Simmer until potatoes are tender when pierced with a knife, about 20 minutes.
- Meanwhile char Hatch or poblano chiles under a broiler or on a grill until blackened on all sides. Place chiles in a zip lock or small paper sack to steam until cool, peel charred skin and coarsely chop.
- When potato is tender, transfer to a food processor with chiles, corn, and cilantro. Puree until almost smooth, then slowly add cooking stock and puree. Soup should still be chunky.
- Return soup to saucepan and bring to a low simmer, add cooked chicken and heavy cream, and season to taste with cumin, salt and pepper. Serve with lime wedges. green tabasco sauce, and additional cilantro if desired.
- Store in airtight container in refrigerator for 3-4 days.
Never tried this,will try and buy some corn,may not be easy in Spain,looks great,Love blog
Thanks Johnny! Where do you live in Spain? I have friends there. Follow me on Facebook too…extra posts! Thanks! Cynthia
This soup sounds so delicious…can’t wait to prepare it!! I have a question about the Chicken; I don’t see it in the ingredient list 🙂 Thanks for the recipe!
Hi Elizabeth! Thank you for catching that. I added 2 cups of cooked chicken; either shredded or chopped.
All the best, Cynthia
Fabulous recipe – a real keeper and perfect for cooler evenings – and adore for lunch. Love the charred chillies in there too!
Thanks Jill! Definitely a cool weather dish!