Creamy Chicken and Green Chili Soup for Cozy Nights

🔥 KITCHEN FINDS

3 Clever Kitchen Gadgets Worth Checking Out

These handy little gadgets make cooking easier — and they're actually pretty cool.

This Kitchen Gadget Sprays AND Pours Oil

One bottle for spraying, pouring and keeping cooking oil close at hand.

Check It Out on Amazon →

This Weird Little Tool Slices Watermelon for You

Slice, cube and grab watermelon with one ridiculously simple little gadget.

Check It Out on Amazon →

Mix & Pour Pancake Batter Without the Mess

Mix the batter right in the bottle, then squeeze it straight onto the griddle.

Check It Out on Amazon →

As an Amazon Associate, we earn from qualifying purchases.

Creamy Chicken and Green Chili Soup is the perfect comfort food for cozy nights, blending tender chicken, a rich and creamy base, and the delightful kick of green chilies. This soup is not only satisfying but also simple to prepare, making it an ideal choice for a weeknight meal that the whole family will love.

Why You’ll Love This Recipe

This creamy chicken and green chili soup is sure to become a favorite for several reasons:

• Comforting flavors: The creamy texture combined with the heat from green chilies creates a warm and inviting dish.
• Quick and easy: Ready in under an hour, it’s perfect for busy evenings.
• Customizable: You can easily adjust the spice level and ingredients to suit your taste.
• Hearty meal: Packed with protein and flavor, it’s a filling option that warms you from the inside out.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro, for garnish (optional)

How to Make Creamy Chicken and Green Chili Soup

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and diced chicken to the pot. Cook until the chicken is browned and cooked through, about 6-8 minutes.
3. Stir in the diced green chilies, chicken broth, ground cumin, chili powder, and salt and pepper. Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
4. Reduce the heat to low and stir in the heavy cream. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
5. Serve the soup hot, garnished with shredded cheddar cheese and fresh cilantro if desired.

Tips for the Best Results

• For added depth of flavor, consider roasting the chicken before adding it to the soup.
• Adjust the amount of green chilies based on your heat preference; you can also use fresh jalapeños for a spicier kick.
• If you prefer a thicker soup, blend a portion of it before adding the cream.

Easy Variations

• Substitute cooked shredded rotisserie chicken for a quicker option.
• Use coconut milk instead of heavy cream for a dairy-free alternative.
• Add black beans or corn for extra texture and flavor.
• Top with avocado slices or lime wedges for a fresh twist.

What to Serve With It

• Crusty bread or warm tortillas for dipping.
• A simple side salad with a tangy vinaigrette.
• Cornbread for a comforting touch.
• Rice or quinoa to make the meal even heartier.

Storage and Reheating

📚 RECIPE LOVER FINDS

Love Trying New Recipes? Check These Out

Save your favorites, discover something different, or make meal planning a whole lot easier.

❤️ Love This Recipe? Save Your Favorites

Keep all those recipes you actually want to make again together in your own recipe book.

See It on Amazon →

🔥 Yep, Snoop Dogg Has a Cookbook

From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.

Check It Out on Amazon →

🥗 100+ Meals You Can Make Ahead

Simple make-ahead recipes and quick-assembly meals for making the week way easier.

See It on Amazon →

As an Amazon Associate, we earn from qualifying purchases.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of chicken broth if the soup thickens. This soup can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.

Recipe Card