Description
A creamy, zesty soup featuring tender shredded chicken and bold green chilis. Perfectly balanced with lime and a touch of cream for ultimate comfort.
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless
- 2 cans (4oz each) diced green chilis
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1/2 cup heavy cream
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat and sear chicken until golden brown on both sides.
- Remove chicken from the pot and sauté diced onions and minced garlic until fragrant and translucent.
- Pour in a splash of chicken broth and scrape the browned bits from the bottom of the pot.
- Add the seared chicken back into the pot along with the remaining broth, green chilis, and cumin.
- Simmer on low heat for 25-30 minutes until the chicken is tender.
- Remove chicken, shred with two forks, and return it to the pot.
- Stir in heavy cream and lime juice over low heat until warmed through.
- Season with salt and pepper, then garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American