Green Chile Chicken Soup

Ashley Burnam

By
@MissAshley

When I first came home after having my baby, my sister in-law made a soup like this for me and froze it in a bag to reheat in the crock pot so I didn't have to cook. I fell in love with it so I added a few ingredients and it is now a staple in our home. Hope you like it!!


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Comments:

Serves:

4-8

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1
pre cooked chicken-- or 2 large chicken breasts, roasted for 30 minutes and shredded
3 Tbsp
butter
1
black beans
1 can(s)
pinto beans
1 can(s)
(the small size) no salt added, corn
3 can(s)
diced green chiles
1 can(s)
petite diced tomatoes
1
handful chopped cilantro
1 can(s)
chicken broth- low sodium, + 1 can water
1 Tbsp
fresh minced garlic (a couple cloves)
1
yellow onion- diced
1
lime- just the juice
1 Tbsp
chile powder
1 tsp
dried oregano- crushed in hands
salt and pepper to taste

Directions Step-By-Step

1
If you're using a precooked chicken, remove the skin and shred all of the meat into a bowl and set off to the side covered with the skin to hold in moisture.
If you're going to make the chicken yourself, rub it with salt, pepper, oregano, garlic powder, onion powder and chile powder. Then put on a roasting pan drizzled with EVOO and roast on 400 degrees for about 30 minutes, let it rest about 10 minutes on covered in foil and shred when needed. This makes good juices to add to the soup :)
2
In a large stock pot, add the butter, garlic and onions and saute on medium-ish for a few minutes until the onions are tender. The onions are more for flavor and will basically dissolve when the soup is done (good for kids who don't like onions)
3
Then dump in the green chiles, beans(drained), lime juice, and tomatoes. Stir and let it come to a bubble.
4
Add all the seasonings, stir and add the corn, broth, and water. Once again, let it come up to a bubble (not a boil) and then add in all of the chicken. reduce heat to low, cover and let it simmer until ready to eat. Just before serving, toss in the cilantro to keep the green color and give it a pop of fresh flavor.
I've eaten it 10 minutes later... I've eaten it an hour later, it's all delish :)

About this Recipe