Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Green Chili Chicken Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

This Green Chili Chicken Noodle Soup is a flavorful twist on the classic chicken noodle soup, featuring a spicy kick from green chilies and the tangy depth of salsa verde. Perfect for a cozy meal, it combines tender chicken, hearty egg noodles, and fresh vegetables simmered to perfection in a savory broth enriched with creamy sour cream and melty white cheddar cheese.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 1 poblano pepper, diced (or green bell pepper) (optional)
  • 1 jalapeno pepper, diced (optional)
  • 3 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 pound boneless and skinless chicken breasts or thighs
  • 4 cups chicken broth
  • 2 cups salsa verde
  • 1 teaspoon Mexican oregano
  • 8 ounces egg noodles (or other pasta, gluten-free for gluten-free option)
  • 1 cup corn (fresh, frozen or canned)
  • 2 green onions, thinly sliced
  • 2 tablespoons cilantro, chopped (optional)

Optional Dairy Add-ins

  • 1/2 cup sour cream (or heavy cream or 4 ounces cream cheese)
  • 1 cup white cheddar cheese, shredded
  • Salt and pepper to taste

Instructions

  1. Sauté the Vegetables: Heat the oil in a large saucepan over medium heat. Add the diced onion, poblano pepper, and jalapeno pepper, cooking until they become tender, about 5-7 minutes.
  2. Add Garlic and Spices: Stir in the chopped garlic and ground cumin, cooking for about one minute until fragrant.
  3. Simmer the Chicken: Add the boneless chicken breasts or thighs, chicken broth, salsa verde, and Mexican oregano to the saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer until the chicken is cooked through, approximately 20-30 minutes.
  4. Shred the Chicken: Remove the cooked chicken from the broth and shred or slice it before returning it back to the saucepan.
  5. Cook the Noodles: Add the egg noodles to the soup and cook until tender, about 8-10 minutes, stirring occasionally to prevent sticking.
  6. Add Vegetables and Herbs: Mix in the corn, thinly sliced green onions, and chopped cilantro, combining well.
  7. Add Cream and Cheese: Stir in the sour cream and shredded white cheddar cheese, allowing the cheese to melt fully into the broth for a creamy texture.
  8. Season and Serve: Season the soup with salt and pepper to taste. Serve hot and enjoy your comforting Green Chili Chicken Noodle Soup!

Notes

  • For a milder soup, omit the jalapeno pepper and use green bell pepper instead of poblano.
  • Use gluten-free pasta to make this recipe gluten-free.
  • Fresh, frozen, or canned corn can be used interchangeably without affecting the flavor significantly.
  • The soup can be made dairy-free by omitting the sour cream and cheese or using dairy-free alternatives.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Add the sour cream and cheese last to prevent curdling and to keep the soup creamy.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American

Find it online: https://dishiary.com/green-chili-chicken-noodle-soup-recipe/