Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (4 ounces each) chopped green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the green chilies, chicken broth, cumin, oregano, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
5. Return the soup to the pot and stir in the heavy cream, shredded cheese, and cilantro. Cook until the cheese is melted and the soup is heated through, about 5 minutes.
6. Serve hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 315
- Fat: 18g
- Carbohydrates: 9g
- Protein: 28g
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- If you don't have green chilies, you can use canned or fresh jalapeños instead.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add diced potatoes or corn to the soup for extra texture and flavor.
- Use different types of cheese, such as cheddar or pepper jack, for a different taste.
- Add a can of black beans or pinto beans for extra protein and fiber.
Tips and tricks:
- To make the soup spicier, add more green chilies or jalapeños.
- If you don't have an immersion blender or regular blender, you can use a potato masher to blend the soup.
- To make the soup creamier, add more heavy cream or sour cream.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a lime wedge on the side for squeezing over the soup.
Garnishes:
- Top the soup with additional shredded cheese, chopped cilantro, or sliced jalapeños.
Pairings:
- Serve the soup with a side of tortilla chips or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the soup.
Food history:
- Green chili chicken soup is a popular dish in the southwestern United States, where green chilies are a common ingredient in Mexican and Tex-Mex cuisine.
Flavor profiles:
- This soup has a creamy and slightly spicy flavor, with hints of cumin and oregano.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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