Description
A comforting and flavorful Green Chile Chicken and Corn Soup that’s hearty, healthy, and adaptable for any occasion. This soup offers a delightful harmony of tender chicken, sweet corn, and the mild heat of green chiles, perfect for a cozy meal.
Ingredients
Scale
- 1 medium onion
- 4 cloves garlic
- 5 cups beef broth
- 3 cups chicken broth
- 3 whole chicken breast halves
- 2 medium baking potatoes
- 2 whole Anaheim chilies
- 2.75 cups fresh cut corn
- 2 medium tomatoes, chopped
- 1 whole avocado, sliced
- salt and pepper
Instructions
- Sauté chopped onion and garlic in a large pot over medium heat until translucent, about 3-5 minutes.
- Add the diced potatoes, beef broth, and chicken broth. Bring to a boil, then reduce to a simmer for 10 minutes.
- Include the chicken breast halves and whole Anaheim chilies. Cook on medium-low heat for about 20 minutes, or until the chicken is fully cooked and tender.
- Shred the chicken once cooked, returning the meat to the pot along with the fresh corn and chopped tomatoes.
- Season the soup with salt and pepper to taste.
- Cook for an additional 10-15 minutes, or until the chowder has thickened and the corn is tender.
- Serve hot, garnished with sliced avocado.
Notes
- A squeeze of lime juice brightens the flavors beautifully.
- For a thicker soup, blend a cup of the finished chowder and return it to the pot.
- Adjust the heat by adding more Anaheim chilies or including spices like cumin or paprika.
- Feel free to incorporate additional vegetables like bell peppers or zucchini.
- Frozen corn is a great alternative if fresh corn isn’t available.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg