green-chile-chicken-soup

Winter Best Food

Green Chile-Chicken Soup

Smoky, spicy, creamy, and bright, this green chile-chicken soup hits all the right notes. The real genius of this recipe rests in the mashed white Great Northern beans, which thicken and enrich the broth without adding extra fat or dairy. The creamy beans also temper the heat of this soup. The consistency of this soup is close to a stew, but if you prefer a slightly thinner soup, feel free to add extra chicken broth.

Ingredients

  • 1 Tbsp. olive or canola oil
  • 1 large poblano chile, seeded and chopped (about ½ cup)
  • 1 cup chopped sweet onion (from 1 medium onion)
  • 4 small garlic cloves, finely chopped (about 1 Tbsp.)
  • 4 cups unsalted chicken broth
  • 2 (15 1/2-oz.) cans white great Northern beans, drained and rinsed
  • 1 (15-oz.) can green enchilada sauce
  • 1 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 3 cups coarsely shredded, cooked chicken (about 1 rotisserie chicken)
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Thinly sliced radishes
  • Sour cream

Directions

  1. Cook poblano and onion:

    Heat oil in a large Dutch oven over medium-high. Add poblano and sweet onion; cook, stirring occasionally, until tender, about 5 minutes.

  2. Add garlic:

    Add garlic; cook, stirring constantly, until fragrant, about 30 seconds.

  3. Add spices, broth, and beans:

    Stir in broth, beans, enchilada sauce, salt, cumin, and coriander. Bring to a simmer, and cook, stirring occasionally, about 5 minutes. Using back of spoon, gently mash beans.

  4. Add chicken:

    Stir in chicken; continue simmering until heated through, about 5 minutes.

  5. Garnish and serve:

    Stir in cilantro. Garnish with radishes, sour cream, and additional cilantro. Serve immediately.