Creamy Green Chile Chicken Soup
This easy-to-make Creamy Green Chile Chicken Soup is perfect for a hearty dinner or for meal prep! With green chiles, salsa verde, chicken, and veggies it is Mexican-inspired comfort food.
Ingredients
- 2 teaspoons olive oil or avocado oil
- 1 medium onion diced fine
- 1 green bell pepper diced
- 2 carrots diced fine
- 2 medium yellow potatoes peeled and diced to ½” piece
- 1 4 ounce can mild diced green chilis
- 1 15 ounce can cannellini beans, rinsed and drained (optional)
- 1 cup store-bought salsa verde
- 2 cups cooked shredded chicken rotisserie chicken works well here
- 6 cups chicken broth
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- ⅓ cup cashew cream or heavy cream
- 1 tablespoon lime juice
- 2 avocados diced
- ¼ cup minced cilantro
- Sliced limes for garnish
Instructions
- Heat the oil in a large dutch oven. Once hot add onions, peppers, carrots, and cook, stirring occasionally, until very softened, about 10 minutes.
- Add in the potatoes, green chiles, beans, salsa verde, shredded chicken, broth, salt and cumin and stir together. Bring up to a boil and then reduce heat to simmer until the potatoes are tender and the soup has slightly reduced, about 20-25 minutes.
- Stir in the cashew cream, lime juice and cilantro. Taste, and adjust the seasoning, adding in more salt or lime juice as needed.
- Serve hot with desired garnishes.
Notes
Cashew cream is essentially blended cashews that turn into a stable dairy-free heavy cream alternative. We have a whole Guide to Making Cashew Cream. If you don't a dairy-intolerance, you can use heavy cream.