Green Chile Chicken Soup Recipe

Sauté aromatics

In a large Dutch oven or heavy pot, heat butter or oil over medium heat until shimmering. Add the diced onion and sauté 6–8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a roux

Sprinkle the all-purpose flour over the softened onions and garlic and stir to combine. Cook, stirring constantly, 1–2 minutes to remove the raw flour taste; mixture will thicken and bubble slightly.

Add liquids and chiles

Slowly whisk in the chicken broth until smooth, scraping any browned bits from the bottom. Add the milk or half-and-half and the canned diced green chiles. Increase the heat to bring the soup to a gentle simmer.

Season and simmer

Stir in ground cumin, dried oregano, salt, and black pepper. Reduce heat to medium-low and simmer uncovered for 10 minutes to allow flavors to meld and slightly thicken. Stir occasionally.

While the base simmers (or beforehand if using hot cooked chicken), add the shredded cooked chicken, corn kernels, and diced green bell pepper to the pot. Stir to combine and continue to simmer 5–7 minutes, just until the chicken is heated through and the corn is tender-crisp.

If the soup is thicker than you prefer, add up to 1 cup additional chicken broth or water, a little at a time, to reach desired consistency. Taste and adjust seasoning with additional salt or pepper if needed.

Remove the pot from the heat and stir in the lime juice and chopped cilantro (reserve a little cilantro for garnish if desired). Let the soup rest 2 minutes.

Ladle soup into bowls and top with shredded cheese, tortilla strips, diced avocado, extra cilantro, and hot sauce as desired.