There’s something magical about a bowl of steaming soup when you need comfort, especially during those chilly months when sniffles start creeping in. My Spicy Green Chili Cream Chicken Soup has become my go-to, it’s like a warm hug with a kick! The creamy broth, tender chicken, and just the right amount of heat from green chilies make it irresistible. But here’s the best part, it’s packed with immune-boosting goodness from fresh ingredients, and you can easily tweak it for keto or low-calorie diets. I first made this during a nasty cold last winter, and let me tell you, it cleared my sinuses better than any medicine! Now it’s my secret weapon for staying cozy and healthy all year round.
Spicy Green Chili Cream Chicken Soup Heals in 30 Minutes
Spicy Green Chili Cream Chicken Soup is a flavorful and comforting dish perfect for any season. It combines tender chicken with creamy broth and a kick of green chilies for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup diced green chilies
- 1/2 cup heavy cream
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add chicken breasts and cook until browned.
- Pour in chicken broth and bring to a simmer.
- Add green chilies, cumin, and paprika.
- Cook for 20 minutes until chicken is tender.
- Shred chicken and return to pot.
- Stir in heavy cream and simmer for 5 more minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- Adjust spice level by adding more or fewer green chilies.
- Garnish with fresh cilantro or lime wedges.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Ingredients for Spicy Green Chili Cream Chicken Soup
Gathering the right ingredients is what makes this soup shine. Here’s what you’ll need to create that perfect balance of creamy comfort and spicy kick:
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 cup diced green chilies (I prefer Hatch for authentic flavor)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 4 cups good-quality chicken broth
- 1 small onion, diced (yellow or white works best)
- 2 cloves garlic, minced (fresh is key!)
- 1 tsp cumin (toasted if you’re feeling fancy)
- 1 tsp smoked paprika (regular works too)
- Salt and pepper to taste
- 1 tbsp olive oil (or avocado oil)
Pro tip: Don’t skip fresh garlic, it makes all the difference in building those deep flavors. And if you’re watching calories, that coconut milk swap cuts fat without sacrificing creaminess!
How to Make Spicy Green Chili Cream Chicken Soup
Ready to transform these simple ingredients into magic? Let me walk you through my foolproof method for creating this soul-warming soup. Trust me, once you smell those aromas filling your kitchen, you’ll understand why this recipe’s become my favorite! Spicy Green Chili Cream Chicken Soup
Step 1: Sauté the Base
First, heat your olive oil in a large pot over medium heat, not too hot, or you’ll burn the garlic! Add your diced onions and minced garlic, stirring frequently until they turn translucent and smell heavenly. This takes about 3-4 minutes. That sizzling sound? That’s flavor building!
Step 2: Cook the Chicken
Now nestle those chicken breasts right into the aromatic onion mixture. Let them brown for about 4 minutes per side, you want golden color but don’t worry about cooking through completely yet. Pro tip: Use tongs to flip them gently so they keep all their juices!
Step 3: Simmer the Soup
Pour in your chicken broth and turn up the heat to bring it to a lively simmer. This is when the party starts! Add your green chilies, cumin, and smoked paprika. Let everything bubble away happily for 20 minutes, the chicken will become fork-tender and soak up all those spicy flavors.
Step 4: Finish with Cream
Remove the chicken to shred it (two forks work great), then return it to the pot. Here comes the magic, slowly stir in your cream or coconut milk. Let it simmer for just 5 more minutes to thicken slightly. Taste and adjust salt and pepper, I always add an extra pinch of cumin here too!
That’s it! In about 30 minutes, you’ve got a creamy, spicy, comforting bowl of goodness ready to warm you up from the inside out.
Tips for Perfect Spicy Green Chili Cream Chicken Soup
After making this soup countless times (sometimes while half-asleep during cold season!), I’ve picked up some tricks that take it from good to “wow”:
- Spice control: Start with 1/2 cup chilies if you’re sensitive to heat, you can always add more! Those little green guys pack a punch.
- Keto magic: Swap heavy cream for full-fat coconut milk, same creamy texture with fewer carbs. My keto friends swear by this!
- Garnish game: A squeeze of lime brightens everything up, and fresh cilantro adds that restaurant-quality finish.
- Texture tip: For extra creaminess without more calories, blend 1/4 of the soup before adding the cream.
Remember, soups are forgiving! Don’t stress if you forget something. The flavors meld beautifully even with little tweaks. If you’re looking for other comforting recipes, check out what familytastes.com has to offer.
Why You’ll Love This Spicy Green Chili Cream Chicken Soup
Let me count the ways this soup will steal your heart (and clear your sinuses)! Here’s why it’s become my kitchen staple:
- Immunity superhero: Between the garlic’s antiviral properties and the chicken’s amino acids, this soup fights colds like a champ. My kids call it “mom’s magic potion” when they’re feeling under the weather!
- Weeknight lifesaver: From chopping to serving, it’s ready in under 40 minutes, faster than pizza delivery! I’ve made it after work while simultaneously helping with homework (multitasking win).
- Diet chameleon: Whether you’re keto (swap cream for coconut milk), watching calories (use light coconut milk), or gluten-free (check your broth), this soup adapts without losing its soul-warming essence.
Seriously, what other dish clears your nose, fits your macros, AND makes your whole house smell amazing? This soup checks all the boxes! If you enjoy spicy dishes, you might also like this spicy Mexican chicken soup bowl recipe.
Serving Suggestions for Spicy Green Chili Cream Chicken Soup
This soup shines all on its own, but oh boy, wait till you try it with these perfect pairings! My family loves dipping crusty sourdough bread right into the creamy broth, the crispy edges soak up all that spicy goodness. For a lighter option, try avocado slices or a simple side salad. And when I’m feeling fancy, I’ll top bowls with crushed tortilla chips for that satisfying crunch. Pro tip: Warm your bowls first, it keeps the soup hot longer!
Storage and Reheating
Here’s the good news, this Spicy Green Chili Cream Chicken Soup actually tastes even better the next day as the flavors meld together! But you’ll want to store it right to keep that perfect creamy texture. Let the soup cool completely before transferring it to airtight containers, glass works best because it won’t absorb any flavors. Pop it in the fridge where it’ll stay fresh for up to 3 days.
Now, reheating is where things get tricky with creamy soups. Don’t just blast it in the microwave! That’s how you end up with curdled cream, trust me, I’ve made that mistake before. Instead, warm it gently on the stove over low heat, stirring frequently. If it seems too thick, add a splash of broth or water to loosen it up. My secret? Cover the pot and let it heat slowly, patience pays off here! For another comforting option, try this creamy mushroom herb chicken soup recipe.
Freezing? You can, but the texture might change slightly because of the cream. If you do freeze it, thaw overnight in the fridge first, then reheat as above. Pro tip: Freeze individual portions for quick lunches, just stir well after reheating to bring back that smooth consistency.
Nutritional Information
Let’s talk numbers, but don’t worry, I’m not here to rain on your soup parade! These estimates are based on using heavy cream and standard ingredients, but remember, your exact counts might vary slightly depending on brands and tweaks. Here’s what you’re getting in each comforting bowl:
- Calories: 320 (but so worth every one!)
- Protein: 25g, that chicken packs a muscle-building punch
- Carbs: 10g total (perfect for low-carb days)
- Fiber: 2g from those sneaky-good green chilies
- Fat: 18g (8g saturated), hello, creamy deliciousness!
Now here’s my nutritionist-approved spin: This soup is basically a multivitamin in bowl form! The garlic and onions bring immune-boosting compounds, while the chicken provides cysteine (that amino acid that helps thin mucus, perfect for cold season). And those green chilies? They’ve got capsaicin, which can help with inflammation. Not bad for something that tastes this indulgent, right? If you are interested in other immune-boosting recipes, check out this lemon ginger immune boost chicken soup.
Remember, if you swap ingredients (like using coconut milk instead of cream), your numbers will change. But that’s the beauty of homemade, you’re in control! Just enjoy every spoonful knowing you’re feeding your body good stuff.
FAQ About Spicy Green Chili Cream Chicken Soup
Q1. Can I use frozen chicken breasts for this recipe?
Absolutely! I’ve done this many times when I forget to thaw chicken. Just add about 10 extra minutes to the simmering time to ensure they cook through completely. Pro tip: Pat them dry before browning to help them sear better instead of steaming.
Q2. How can I make this soup less spicy for kids?
No problem! First, reduce the green chilies to 1/4 cup and remove any seeds (that’s where most heat lives). You can also stir in an extra splash of cream at the end to mellow the spice. My kids love it when I add a spoonful of plain Greek yogurt to their bowls, cools it right down!
Q3. Is this soup keto-friendly?
It sure is! Just swap the heavy cream for full-fat coconut milk (the canned kind) and double-check your chicken broth has no added sugars. This keto chicken soup version keeps all the creamy comfort while staying low-carb, I’ve had friends lose weight eating it!
Q4. Can I make this in a slow cooker?
You bet! Sauté the onions and garlic first (trust me, it makes a difference), then dump everything except the cream into your crockpot. Cook on low for 6 hours or high for 3. Shred the chicken, stir in the cream, and voila, easy slow cooker chicken soup!
Q5. Why does my cream sometimes separate when reheating?
Ah, the dreaded curdle! This happens when the cream gets too hot too fast. Always reheat gently on low heat while stirring frequently. If it does separate, a quick blend with an immersion mixer can save it. My grandma’s trick? Add a teaspoon of cornstarch mixed with cold water before reheating, works like a charm!
Now it’s your turn! I’d love to hear how your Spicy Green Chili Cream Chicken Soup turns out. Did you add extra garlic like I always do? Maybe you discovered a killer new garnish? Drop a comment below and tell me about your soup adventures, the good, the spicy, and the “oops” moments (we’ve all had them!).
If you snapped a photo of your creamy masterpiece, share it with me! There’s nothing I love more than seeing your kitchen creations. And if this recipe helped kick a cold or just made your Tuesday night cozier, give it a rating, it helps other soup lovers find this little bowl of comfort too.
Remember, cooking is all about making recipes your own. So tweak away, experiment fearlessly, and most importantly, enjoy every steamy, spicy sip! Can’t wait to hear your stories.