Description
Enjoy a flavorful Creamy Green Chili Chicken Soup with Taco Flavors. This soup combines the richness of cream with the zest of green chilies and the familiar taste of tacos.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (4 ounce) can diced green chilies
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes. Add garlic and green bell pepper, and cook for another 3 minutes.
- Stir in green chilies, chicken broth, black beans, corn, cumin, chili powder, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and heavy cream. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, topped with your favorite taco toppings.
Notes
- For a spicier soup, add more cayenne pepper or use hot green chilies.
- You can use rotisserie chicken to save time.
- Adjust the amount of heavy cream to your desired consistency.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg