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When the chill of winter settles in or the rain begins to fall, nothing warms the heart and soul quite like a bowl of creamy green chili chicken soup. This dish is a harmonious blend of flavors and textures, making it a go-to recipe for those seeking comfort in a bowl. Creamy, savory, and just the right amount of spicy, this soup is more than just a meal; it’s an experience that evokes the warmth of home and the joy of shared moments around the dinner table.

Creamy Green Chili Chicken Soup

Warm up your winter evenings with a comforting bowl of creamy green chili chicken soup. This delightful dish is a perfect blend of savory chicken, zesty green chilies, sweet corn, and a luscious creamy base, enhanced by spices like cumin and smoked paprika. Each spoonful is a burst of flavor, making it an ideal meal for family gatherings or cozy nights in. Easy to prepare and adaptable to your taste, this soup is not just a meal; it’s a heartwarming experience.
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 cups fresh or frozen corn

1 can (14 oz) diced green chilies

4 cups chicken broth

1 cup heavy cream

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for approximately 7-8 minutes on each side, or until they are golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the pot and allow it to cool on a cutting board. After it has cooled, shred the chicken using two forks.

    Sauté Aromatics: In the same pot, add the diced onion and sauté for about 3-4 minutes until the onion is soft and translucent. Then, stir in the minced garlic and let it cook for another minute, or until fragrant.

      Combine Ingredients: To the pot, add the corn, the can of diced green chilies (including liquid), the shredded chicken, chicken broth, ground cumin, and smoked paprika. Mix everything together thoroughly, then bring the soup to a gentle simmer by increasing the heat slightly.

        Make it Creamy: Once the soup is simmering, slowly pour in the heavy cream, stirring constantly to incorporate it smoothly. Allow the soup to simmer on low heat for an additional 10-15 minutes, or until it thickens slightly. Adjust seasoning with salt and black pepper according to your taste.

          Serve: Carefully ladle the soup into bowls. Top each serving with a generous sprinkle of shredded Monterey Jack cheese and a handful of chopped fresh cilantro. For an extra zing, add a squeeze of fresh lime juice from the wedges served on the side.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

              Presentation Tips: To elevate the look of your dish, you can serve the soup in rustic bowls and add an additional cilantro sprig on top of each serving. Placing the lime wedges in a small dish for easy access not only keeps them organized but adds a touch of color to your table setting. Enjoy!