Nothing brings more comfort on a chilly fall evening than a big bowl of this hot green chili chicken soup!It’s hearty, creamy, cozy, and perfectly spicy.It comes together so quickly, too – I’m talking 20 minutes or less! That’s got to be a record for such a filling fall soup.Loaded with chicken, fresh chiles, and cream of chicken soup, it’ll satisfy your hunger and soothe your heart and soul after just one mouthful.
Ingredients1 tablespoon butter
1/2 cup finely diced onion
1 teaspoon minced garlic
1/2 cup chopped fresh green chile peppers
1 (5-ounce) can chicken chunks
1 1/2 teaspoons ground cumin
1 (10.75-ounce) can condensed cream of chicken soup
1 1/4 cups half-and-half
1 cup shredded cheddar cheese
1/4 cup sour cream
Method- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Cook the onion for 3 to 4 minutes or until translucent.
- Mix in the garlic, green chiles, chicken, and cumin. Cook and stir for 1 minute or until well combined.
- Pour the cream of chicken soup and half-and-half into the pot. Cook for 5 minutes or until heated through.
- Serve the soup and garnish with shredded cheese and sour cream. Enjoy!