Green Chili Chicken Soup
Savor the warmth of Green Chili Chicken Soup: a spicy, comforting bowl perfect for any season! Garnish with sour cream, lime, and herbs!
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 green bell pepper, diced
- 1 poblano chili, seeded and chopped (about ½ cup)
- 3 large garlic cloves, finely chopped or minced
- 1 small jalapeño, finely chopped (no seeds)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 3 cups cooked chicken breast, shredded or chopped - about 1 lb of 1-inch pieces
- 1 3 oz can green chilis in brine, chopped
- 2 14 oz cans black beans, drained and rinsed
- 1 15 oz can green enchilada sauce
- 4 cups chicken stock
- 2 tablespoons lime juice
- Salt and freshly ground black pepper to taste
Toppings:
- Thinly sliced radishes
- Avocado slices
- Sour cream
- Chopped fresh cilantro, plus more for garnish
Instructions
- In a large stock pot or Dutch oven, heat the oil and sauté the onion, green bell pepper, and poblano chile until tender, for 5 minutes over medium heat.
- Add the garlic and jalapeño and continue to cook for another minute. TIP: remove the seeds from the jalapeno for a milder flavor (wear gloves).
- Stir in the ground cumin, coriander, and paprika and cook for a few more minutes.
- Add the shredded chicken breast, green chilis, black beans, enchilada sauce and chicken stock; stir. Bring to a boil, lower the heat and simmer for 15 minutes.
- Stir in the fresh squeezed lime juice, and season the soup to taste.
- Garnish with radishes, avocado slices, sour cream, and cilantro and a wedge of lime. Serve immediately.
Notes
Use a mandolin for the radish slices. They should be paper thin!!
Nutrition Facts
Calories: 211kcal, Carbohydrates: 14g, Protein: 27g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 64mg, Sodium: 311mg, Potassium: 528mg, Fiber: 2g, Sugar: 7g, Vitamin A: 296IU, Vitamin C: 40mg, Calcium: 47mg, Iron: 2mg