Cream of Green Chile Chicken Soup

Cream of Green Chile Chicken Soup

This Cream of Green Chile Chicken Soup is a silky, comforting soup that blends the bold smokiness of roasted green chiles with the richness of cream and the heartiness of tender chicken. A staple in New Mexico kitchens, it's the kind of dish that warms you on a chilly evening, yet it's versatile enough to double as a sauce over enchiladas or eggs the next day. Creamy, slightly spicy, and full of Southwestern soul, this soup is both rustic and elegant — perfect for family dinners or impressing guests.

Cream of Green Chile Chicken Soup

Sonora Keto

Servings

8

Prep Time

15 minutes

Cook Time

25 minutes

Calories

695

Cuisine

New Mexican

Category

Soup

If you love green chile, you're going to love this soup!  Enjoy!

Cream of Green Chile Chicken Soup

Ingredients

  • 2 cups chicken (cooked and shredded or diced)
  • 2 cups roasted green chile (Hatch preferred, or substitute roasted poblano)
  • 1 sweet onion, diced
  • 6 cups heavy cream
  • 2 cups chicken broth
  • 6 cloves fresh garlic, minced
  • 1 tsp salt (or to taste)
  • 2 tbsp olive oil
  • 1 cup sour cream
  • ¼ cup fresh cilantro, chopped
  • (Optional: shredded cheese for garnish)

Directions

  1. Prepare the base: Heat olive oil in a large pot over medium heat. Add the garlic and onion. Sauté until softened and fragrant.

  2. Add the chile: Stir in the roasted green chile. Cook for a few minutes so the flavors meld.
  3. Build the broth: Pour in the chicken broth. Add the salt and stir. Bring to a gentle boil.
  4. Make it creamy: Once boiling, add the heavy cream. Bring back to a boil, then reduce heat. Stir in the sour cream, cover, and let simmer for 10 minutes.
  5. Blend to perfection: Carefully transfer the soup to a blender (in batches if needed). Blend until smooth and creamy.
  6. Finish with chicken & herbs: Return the blended soup to the pot. Stir in the cooked chicken and fresh cilantro. Simmer briefly until heated through.
  7. Serve: Ladle into bowls and serve hot. Garnish with shredded cheese if desired — though it's rich enough without it.
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