If you’re craving a warm, flavorful bowl of comfort, look no further than Easy Green Chili Chicken Soup. This vibrant and satisfying soup combines the smokiness of fire-roasted tomatoes, the heat of green chilies, and the tenderness of shredded chicken, creating a bold, heartwarming dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a filling soup to serve at a gathering, this recipe delivers big on flavor with minimal effort.
Why You’ll Love This Recipe
1. Rich and Flavorful Broth
The chicken broth serves as the perfect base for this soup, creating a hearty foundation that allows the spices, green chilies, and roasted tomatoes to shine through. Every spoonful is packed with depth and flavor.
2. Smoky and Spicy Profile
With the combination of fire-roasted tomatoes, green chilies, and smoked paprika, this soup has a delicious smoky, earthy flavor with just the right amount of spice. It’s perfect for those who enjoy Southwestern cuisine with a little heat.
3. Easy and Quick to Prepare
This soup is incredibly easy to make. Using pre-cooked or rotisserie chicken makes the process even quicker, ensuring that you can enjoy a comforting homemade meal without spending hours in the kitchen.
4. Customizable for All Tastes
You can easily adjust the heat level by controlling the amount of green chilies, and the recipe is versatile enough to add extra ingredients like beans or rice, depending on your preferences and what you have on hand.
5. Creamy and Refreshing Garnishes
A dollop of sour cream and a sprinkle of fresh cilantro at the end adds a creamy, cool contrast to the soup’s spicy kick, making each bite even more delicious.
Ingredients
- Chicken broth
- Green chilies (fresh or canned)
- Fire-roasted tomatoes
- Spices (cumin, chili powder, smoked paprika, oregano)
- Shredded chicken (rotisserie chicken or cooked chicken breasts)
- Corn (fresh or frozen)
- Sour cream (optional)
- Fresh cilantro (optional)
Optional Ingredients:
- Beans (black beans or cannellini beans)
- Rice (for a heartier meal)
Variations
- Vegetarian Version: Skip the chicken and use beans (like black beans or kidney beans) for a plant-based version of the soup.
- Spicy Green Chili Soup: If you prefer a spicier soup, add extra green chilies or a pinch of cayenne pepper to increase the heat level.
- Creamy Version: For a creamier texture, stir in a bit of heavy cream or coconut milk to the soup at the end of cooking.
How to Make the Recipe
Step 1: Prepare the Broth
In a large pot, pour in the chicken broth and bring it to a simmer over medium heat. Add the green chilies and fire-roasted tomatoes, stirring to combine. Let the mixture simmer for about 10 minutes to allow the flavors to meld together.
Step 2: Add the Spices
Add cumin, chili powder, smoked paprika, and oregano to the pot. Stir well to coat the broth with the spices and let the soup simmer for another 5 minutes.
Step 3: Add the Chicken and Corn
Stir in the shredded chicken and corn. Continue simmering for 5-7 minutes, allowing the chicken to absorb the flavors of the broth and the corn to heat through.
Step 4: Finish the Soup
Taste the soup and adjust the seasoning with salt and pepper, if needed. If you prefer a richer soup, you can add a splash of cream at this point.
Step 5: Garnish and Serve
Ladle the soup into bowls, then top with a spoonful of sour cream and a sprinkle of fresh cilantro for added flavor and freshness. Serve hot and enjoy!
Tips for Making the Recipe
- Shredding Chicken: If you don’t have rotisserie chicken, simply cook chicken breasts in water or broth, then shred with two forks. It’s a quick and easy way to prepare the chicken for this soup.
- Controlling Heat: If you’re sensitive to spice, you can reduce the amount of green chilies or use mild chili powder instead of regular.
- Thickening the Soup: For a thicker soup, add a handful of cooked rice or mashed beans to create a heartier texture.
How to Serve
This soup is delicious on its own, but it pairs wonderfully with cornbread or tortilla chips for extra crunch. You can also serve it with a side of avocado slices or a simple salad to balance out the flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Freezing
This soup freezes well for up to 3 months. To freeze, let it cool completely before transferring it to freezer-safe containers. When you’re ready to eat, simply thaw and reheat on the stovetop.
Reheating
Reheat the soup on low heat, adding a little broth or water to reach the desired consistency.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are a great option. They will add more flavor and tenderness to the soup.
2. Can I use fresh green chilies instead of canned?
Yes, fresh green chilies can be used. Just make sure to chop them finely or blend them if you prefer a smoother texture in your soup.
3. Can I make this soup spicier?
Yes, you can increase the amount of green chilies, or add a pinch of cayenne pepper or hot sauce to boost the spice level.
4. How can I make this soup thicker?
Add rice, mashed beans, or even a bit of cream cheese to thicken the soup if you prefer a heartier consistency.
5. Is this soup gluten-free?
Yes, this soup is naturally gluten-free, but be sure to check any additional ingredients you use (like broth) for gluten content.
6. Can I use frozen chicken?
Yes, you can use frozen chicken breasts for this recipe. Just cook them thoroughly before shredding and adding them to the soup.
7. How long will this soup last in the fridge?
The soup will last for up to 3 days in the refrigerator. Make sure to store it in an airtight container.
8. Can I add beans to this soup?
Yes, beans like black beans or cannellini beans are a great addition to this soup and will increase the protein and fiber content.
9. Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth to make the soup vegetarian or vegan-friendly.
10. Can I make this soup ahead of time?
Yes, you can make this soup in advance. It will keep well in the refrigerator for a few days or in the freezer for several months.
Conclusion
Easy Green Chili Chicken Soup is the ultimate comfort food—spicy, smoky, and full of flavor. This quick and simple recipe is perfect for busy days when you need a warming, satisfying meal. With its rich broth, tender chicken, and customizable toppings, it’s sure to become a family favorite. Enjoy it as a hearty meal or serve it as a flavorful starter to any meal!
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Easy Green Chili Chicken Soup
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Diet: Gluten Free
Description
Tom Kha Gai is a fragrant, creamy Thai coconut soup that is a perfect balance of spicy, tangy, and savory flavors. Infused with aromatic galangal and lemongrass, the soup features tender chicken, rich coconut milk, and a punch of lime juice and fish sauce. The addition of fresh mushrooms, spinach, and cilantro completes this comforting and flavorful dish. Perfect for cozy nights or impressing guests with authentic Thai flavors.
Ingredients
- 1 can (14 oz) coconut milk
- 2–3 slices galangal (or ginger if unavailable)
- 2 stalks lemongrass, smashed and cut into pieces
- 2 chicken breasts, thinly sliced
- 1 tablespoon fish sauce
- 1–2 tablespoons lime juice (to taste)
- 1 medium onion, sliced
- 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
- 1 cup spinach leaves
- 1–2 fresh red chilies, sliced (for garnish and added heat)
- 1/4 cup fresh cilantro leaves (for garnish)
- 3–4 cups water or chicken broth (depending on desired consistency)
- Optional: Thai bird’s eye chilies for extra heat
Instructions
- Prepare the Aromatics:
In a large pot, add the coconut milk and 3-4 cups of water or chicken broth. Bring to a gentle simmer over medium heat.
Add the galangal slices and lemongrass pieces. Let the broth simmer for 5-10 minutes to allow the flavors to infuse. - Cook the Chicken:
Add the thinly sliced chicken to the pot. Let it cook for about 5-7 minutes, or until the chicken is fully cooked through and tender. - Season the Soup:
Stir in the fish sauce and lime juice. Taste the broth and adjust the seasoning, adding more lime juice or fish sauce as needed to balance the flavors. - Add Vegetables:
Add the sliced onions, mushrooms, and spinach leaves. Continue to simmer for another 3-5 minutes until the vegetables are tender but still vibrant. - Garnish and Serve:
Remove the soup from the heat. Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced red chilies for a pop of color and spice. If you like more heat, you can also add Thai bird’s eye chilies to the soup. - Serve and Enjoy:
Serve the soup hot with steamed rice or on its own as a comforting, flavorful meal.
Notes
- For a vegan version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
- If galangal is not available, fresh ginger can be used as a substitute, though the flavor will be slightly different.
- Adjust the spice level by using fewer or more red chilies, depending on your tolerance for heat.
- Tom Kha Gai can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Thai Cuisine, Comfort Food
- Method: Simmering
- Cuisine: Thai