Oh my gosh, you guys, this Green Chili Chicken Cream Soup is my absolute go-to when I need something cozy, quick, and packed with flavor. Picture this: tender shreds of chicken swimming in this velvety, creamy broth with just the right kick from green chilies. It’s like a hug in a bowl! I first made this on a rainy Sunday when my pantry was looking pretty sad, and now? It’s a staple in our house, especially when cold season hits or I’m craving something hearty but don’t want to fuss. The best part? It’s ready in 30 minutes flat, and that creamy texture? *Chef’s kiss.*
Why You’ll Love This Green Chili Chicken Cream Soup
Trust me, this soup isn’t just another recipe, it’s a game-changer. Here’s why:
- Creamy comfort without the guilt: That rich, velvety texture? It’s pure magic, but you can easily swap heavy cream for coconut milk if you’re watching calories.
- Flavor bomb: The green chilies give it this gentle warmth that lingers, not too spicy, just enough to wake up your taste buds.
- 30-minute lifesaver: When you’re hangry or battling a cold, this soup comes together faster than takeout.
- Immune-boosting powerhouse: Garlic, chicken broth, and chilies? Your body will thank you when sniffle season hits.
Seriously, it’s the kind of recipe you’ll scribble on a sticky note and pass to your best friend. If you are looking for other quick comfort meals, check out these creamy chicken chowder recipes.
PrintCreamy Green Chili Chicken Soup Recipe in 30 Minutes
Green Chili Chicken Cream Soup is a flavorful and creamy dish perfect for cold days or when you need a comforting meal. It combines tender chicken with green chilies for a mild heat and creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup green chilies, chopped
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Instructions
- Heat butter in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in green chilies and cook for 2 minutes.
- Add chicken broth, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add shredded chicken and heavy cream. Stir well.
- Cook for another 5 minutes until heated through.
- Serve hot.
Notes
- For a keto version, use full-fat cream.
- For a low-calorie option, replace heavy cream with coconut milk.
- Adjust chili quantity for preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Ingredients for Green Chili Chicken Cream Soup
Here’s everything you’ll need to make this dreamy soup, and yes, every single ingredient matters! I’ve learned the hard way that skipping steps or substitutions can change the whole vibe. Gather these:
- 2 cups cooked chicken, shredded (I use leftovers or rotisserie chicken, no shame!)
- 1 cup green chilies, chopped (mild or hot, your call! And yes, canned works in a pinch)
- 1 cup heavy cream (the richer, the creamier, but coconut milk works for dairy-free)
- 1 medium onion, diced (white or yellow, whatever’s lurking in your fridge)
- 2 cloves garlic, minced (fresh is best, none of that jarred stuff!)
- 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
- 1 tsp cumin (that earthy warmth is *chef’s kiss*)
- 1 tsp salt (adjust to taste, I always under-salt at first)
- ½ tsp black pepper (freshly cracked if you’re feeling extra)
- 2 tbsp butter (real butter only, Grandma would haunt me otherwise)
See? Nothing weird or fancy, just good, honest ingredients that turn into something magical.
How to Make Green Chili Chicken Cream Soup
Okay, let’s get cooking! This soup comes together in three simple steps, but don’t let that fool you. Each stage builds layers of flavor that’ll make you wanna lick the bowl. Here’s exactly how I do it:
Step 1: Sauté Aromatics
First, grab your favorite soup pot (mine’s a little beat-up, but it’s got character) and melt that butter over medium heat. Too hot, and your onions will scorch, trust me, I’ve been there. Toss in the diced onion and minced garlic, and stir like you mean it. You’ll know they’re ready when the onions turn translucent and smell sweet, about 3-4 minutes. This step is everything, it’s where the magic starts!
Step 2: Build Flavor
Now, dump in those chopped green chilies, juice and all! Stir them around for just 2 minutes to wake up their flavor. Sprinkle in the cumin, salt, and pepper, and let the spices toast for another 30 seconds. Your kitchen should smell incredible by now! Don’t walk away here, overcooked chilies lose their bright, tangy kick.
Step 3: Simmer and Finish
Pour in the chicken broth and crank the heat up to bring it to a gentle boil. Once bubbling, reduce to a simmer and let it hang out for 10 minutes, this melds all the flavors. Now, stir in the shredded chicken and heavy cream. Key tip: Keep the heat low when adding cream to prevent curdling. Let it warm through for about 5 minutes, then taste and adjust seasoning. Done! Ladle it into bowls and try not to burn your tongue diving in too fast.
Tips for Perfect Green Chili Chicken Cream Soup
Listen, I’ve made this soup more times than I can count, here are my hard-earned secrets for getting it just right every single time:
- Cream control: Want keto-friendly? Go full-fat cream. Dairy-free? Coconut milk works beautifully, just shake the can well before pouring!
- Spice smarts: Too mild? Add an extra chili. Too hot? Fish out some seeds before cooking or swirl in a dollop of sour cream at the end.
- Leftover love: Store in airtight containers (it keeps 3 days max). Reheat gently, never boil, to keep that velvety texture.
- Chicken cheat: Rotisserie chicken saves time, but poach your own for extra flavor, just simmer breasts in the broth before shredding!
See? Little tweaks make all the difference between “good” and “OMG I need this recipe NOW.” For more chicken recipes, see what other ideas are available at Family Tastes.
Variations of Green Chili Chicken Cream Soup
One of my favorite things about this soup? It’s like a blank canvas for creativity! Here are the twists I’ve tested (and loved) over the years:
- Dairy-free dream: Swap heavy cream for full-fat coconut milk, it adds this gorgeous tropical richness that pairs perfectly with the chilies.
- Keto superstar: Double down on fat by stirring in cream cheese at the end (just whisk like crazy to avoid lumps).
- Smoky vibes: Crisp up some turkey bacon and crumble it on top, gives that addictive crunch without overpowering the soup.
- Low-cal magic: Use half broth, half almond milk, and thicken with a cornstarch slurry if needed (about 1 tbsp mixed with cold water).
The best part? Every version still tastes like cozy comfort in a bowl. If you enjoy creamy soups, you might also like this Marry Me Creamy Tuscan Chicken Soup recipe.
Serving Suggestions for Green Chili Chicken Cream Soup
Oh, let me tell you how I love to serve this soup, it’s all about those perfect pairings! A warm, crusty baguette for dipping is my go-to (because who can resist soaking up that creamy goodness?). For something fresh, try avocado slices or a simple side salad. And on really cold nights? A sprinkle of shredded cheese and crushed tortilla chips turns it into pure comfort food heaven.
Storing and Reheating Green Chili Chicken Cream Soup
Okay, confession time, I always make a double batch of this soup because leftovers taste even better the next day! Here’s how to keep that creamy magic intact:
- Fridge it right: Store in airtight containers for up to 3 days. The cream can separate a bit, just give it a good stir when reheating.
- Reheat like a pro: Low and slow is key! Warm it gently on the stove over medium-low heat, stirring often. Never let it boil, that’s how you end up with grainy soup (learned that the hard way).
- Freezer warning: I don’t recommend freezing, the dairy gets weirdly grainy when thawed. But hey, it disappears too fast to freeze anyway!
See? Easy-peasy. Now go stash some for tomorrow’s lunch, you’ll thank yourself later! If you are interested in making crockpot rotisserie chicken soup, check out that recipe.
Nutritional Information for Green Chili Chicken Cream Soup
Okay, let’s talk numbers, but remember, these are estimates since ingredients vary (like how much chicken you pack in!). Here’s the breakdown per generous 1-cup serving:
- Calories: 320 (but who’s counting when it’s this delicious?)
- Fat: 22g (that’s where the creamy magic happens!)
- Protein: 20g (thanks, chicken!)
- Carbs: 8g (perfect for low-carb fans)
Want it lighter? Swap heavy cream for coconut milk, cuts the fat nearly in half! Either way, it’s comfort food that actually fuels you.
FAQs About Green Chili Chicken Cream Soup
I get asked these questions all the time, so let’s tackle the big ones before you start cooking!
Can I freeze this soup?
Nope, and I learned this the hard way! The cream separates when thawed, leaving you with a grainy texture. But honestly? It’s so good fresh, you won’t have leftovers to freeze anyway.
How do I tone down the spice?
Easy! Scrape out the chili seeds before chopping, that’s where most of the heat lives. Or stir in a spoonful of sour cream at the end to mellow it out beautifully.
Can I make this dairy-free?
Absolutely! Swap heavy cream for full-fat coconut milk, it adds a lovely richness without dairy. Just shake the can well before pouring.
What’s the best chicken to use?
Rotisserie chicken saves time, but for maximum flavor, poach your own! Simmer chicken breasts in the broth before shredding, double win for juicy meat and extra-tasty broth.
Why did my soup turn out grainy?
You probably let it boil after adding the cream, that’s a no-no! Keep the heat low when stirring in dairy to maintain that silky texture we all love.
Did you make this soup? I’d love to hear how it turned out! Drop a comment below, tell me your favorite twist or which family member begged for seconds. Happy cooking, friends!