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A comforting and zesty soup packed with tender shredded chicken, roasted green chiles, and sweet corn. This Southwestern classic is hearty, flavorful, and perfect for a chilly evening, ready in under an hour.
Cook and Shred Chicken
Build the Soup Base
Simmer the Soup
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A comforting and zesty soup packed with tender shredded chicken, roasted green chiles, and sweet corn. This Southwestern classic is hearty, flavorful, and perfect for a chilly evening, ready in under an hour.
This southwestern recipe takes 45 minutes to prepare and yields 4 servings. At 492.39 calories per serving with 41.18g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
For an even richer soup, substitute the sour cream with 4 oz of softened cream cheese. Whisk it with a little hot broth before stirring it into the soup to ensure it melts smoothly.
Omit the chicken and use vegetable broth. Add a 15-oz can of cannellini beans or chickpeas and 1 cup of diced sweet potato (add with the onions) for a hearty vegetarian alternative.
Add 1 tsp of smoked paprika or 1/2 tsp of chipotle powder along with the cumin for a deep, smoky flavor.
Stir in 1/2 cup of cooked quinoa or white rice at the end for extra texture and substance.
Chicken breast is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Black beans and corn provide significant dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and supports a healthy gut microbiome.
Ingredients like garlic, onion, and lime juice are rich in antioxidants and Vitamin C, which help strengthen the immune system and protect the body against illness.
Green chiles contain capsaicin, a compound known for its anti-inflammatory properties and potential to boost metabolism.
A 1.5-cup serving of this soup contains approximately 380-420 calories, depending on the specific ingredients used, such as full-fat vs. low-fat sour cream.
Yes, it's a well-balanced and healthy meal. It's high in lean protein from the chicken, rich in fiber from the beans and corn, and packed with vitamins and minerals from the vegetables and aromatics.
Absolutely. Sauté the onions and garlic on the stovetop first, then transfer everything (except sour cream, lime juice, and cilantro) to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken, then stir in the final ingredients before serving.
It's best to freeze the soup before adding the sour cream, as dairy can separate upon reheating. Let the soup base cool completely, freeze it in an airtight container for up to 3 months, and then add the sour cream and lime juice when you reheat it.
You can substitute an equal amount of plain Greek yogurt for a similar tangy flavor with more protein. For a dairy-free option, use a cashew-based cream or full-fat coconut milk (this will slightly alter the flavor profile).
You can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisking it into the simmering soup until it thickens. Alternatively, mashing some of the beans or blending a cup of the soup and adding it back to the pot will also thicken it naturally.