We’ve always been fans of the hearty flavors in Central Market’s Green Chili Chicken Soup, a comforting dish that draws from Southwestern roots with its spicy green chilies and tender chicken. It’s perfect for those chilly evenings when you crave something warm and satisfying that packs a flavorful punch.
What makes this recipe stand out is its fresh ingredients and easy preparation, letting us bring a taste of Texas-inspired cuisine right into our kitchens. Whether you’re new to homemade soups or a seasoned cook, we’ll guide you through creating this crowd-pleaser that balances heat and heartiness in every bowl.
Ingredients
In our Central Market Green Chili Chicken Soup recipe, we gather these fresh, flavorful ingredients to capture the authentic Southwestern essence—blending spicy green chilies with tender chicken for a hearty, comforting dish.
- 2 pounds boneless chicken thighs, trimmed and cut into 1-inch pieces (the star protein for tender, juicy bites)
- 4 medium green chilies (like Anaheim or poblano), roasted, peeled, and diced (delivering that signature heat and vibrant flavor)
- 1 large onion, finely chopped (adds a sweet, aromatic base to build layers of taste)
- 4 garlic cloves, minced (infuses a bold, savory depth we love in every spoonful)
- 2 cups chicken broth, low-sodium (provides a rich, flavorful liquid foundation for simmering)
- 1 can (14.5 ounces) diced tomatoes, fire-roasted for added smokiness (enhances the soup’s fresh, tangy notes)
- 1 cup corn kernels, fresh or frozen (contributes a sweet crunch to balance the spice)
- 1 teaspoon ground cumin (a key spice that evokes the warm, earthy tones of Southwestern cuisine)
- 1 teaspoon dried oregano (offers herbal brightness to complement the chilies)
- 1/2 teaspoon salt, or to taste (ensures every element shines without overpowering)
- 1/4 teaspoon black pepper, freshly ground (adds a subtle kick for well-rounded seasoning)
- Juice of 1 lime, freshly squeezed (brightens the finish with a zesty tang)
- Fresh cilantro, chopped (about 1/4 cup, for garnishing with a burst of herbaceous freshness at the end)
Tools and Equipment
To bring our Central Market Green Chili Chicken Soup to life, we gather the essential tools and equipment that ensure smooth preparation and enhance the flavors of tender chicken, spicy green chilies, and aromatic herbs. Having the right items on hand makes the process efficient and enjoyable, building directly on the ingredients we’ve outlined.
Here’s a list of the key tools, organized by the sequence of use in the recipe:
- Large Stockpot or Dutch Oven: We recommend a 6-quart size for simmering the soup base with chicken broth, green chilies, and other ingredients to achieve that hearty, comforting texture.
- Chef’s Knife: Essential for precisely chopping onions, garlic, and chicken thighs, allowing us to release their fresh flavors effortlessly.
- Cutting Board: A sturdy, non-slip board provides a safe surface for all our prep work, keeping things organized as we handle the vegetables and proteins.
- Measuring Cups and Spoons: Accurate measurements are crucial for balancing spices like cumin and oregano, so we use these to portion out ingredients with confidence.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the soup while it cooks, preventing sticking and ensuring even distribution of flavors from the fire-roasted tomatoes and corn.
- Immersion Blender (Optional): If we want a smoother consistency, this tool lets us puree parts of the soup directly in the pot for a velvety finish without transferring hot liquids.
- Can Opener: Handy for opening cans of diced tomatoes or broth, saving time and keeping our focus on the dish’s Southwestern essence.
- Ladle: For serving, this allows us to dish out generous portions, capturing the soup’s rich, spicy aroma in every bowl.
With these tools, we’re equipped to create a flavorful Green Chili Chicken Soup that’s both accessible and professional-grade.
Directions
We gather our fresh ingredients and essential tools to craft our flavorful Green Chili Chicken Soup. With these steps, we’ll transform simple components into a hearty, spicy dish bursting with Southwestern flavors.
Prep
Before we start cooking, let’s prepare our ingredients to ensure everything simmers smoothly. Begin by chopping 1 large onion and 4 garlic cloves finely to release their aromatic essence. Next, cube 2 pounds of boneless chicken thighs into 1-inch pieces, seasoning them lightly with 1 teaspoon salt and ½ teaspoon black pepper for enhanced flavor.
Roast or char 4-6 green chilies—such as poblanos or Anaheims—over an open flame or under the broiler until their skins blister, then place them in a bowl covered with a damp cloth for 10 minutes to steam; this makes peeling easier and infuses a smoky depth into our soup. Drain and rinse a 15-ounce can of fire-roasted diced tomatoes and a 15-ounce can of corn to remove excess liquid, preserving their vibrant textures. Finally, measure out 1 teaspoon ground cumin and 1 teaspoon dried oregano, and juice 1 lime for a bright, tangy finish. With these steps complete, our ingredients are ready to build layers of taste.
Cook
Now we move to the stove to develop the rich, comforting flavors of our Green Chili Chicken Soup. Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium heat, then add the chopped onion and garlic, sautéing for 3-5 minutes until they turn golden and release a fragrant, savory aroma that fills the kitchen.
Add the cubed chicken thighs to the pot and cook for 5-7 minutes, stirring occasionally with a wooden spoon until the meat browns on all sides and locks in its juicy tenderness. Stir in the roasted green chilies, fire-roasted tomatoes, corn, 6 cups low-sodium chicken broth, cumin, and oregano. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, allowing the spices to meld and the soup to thicken with a hearty, spicy warmth that evokes Southwestern comfort.
Assemble and Serve
To finish our Green Chili Chicken Soup, we’ll add the final touches that elevate its bold flavors and make it ready to enjoy. Stir in the fresh lime juice and ¼ cup chopped cilantro, letting it simmer for an additional 2-3 minutes to infuse a zesty, herbaceous brightness that balances the heat.
If desired, use an immersion blender to partially puree the soup for a creamier consistency while maintaining some texture from the chicken and vegetables. Taste and adjust seasoning with extra salt or pepper as needed. Ladle the soup into bowls, garnish with extra cilantro or a dollop of sour cream for contrast, and serve hot—savor the spicy kick paired with tender chicken that makes this dish irresistibly comforting for any gathering.
Make-Ahead Instructions
One of the best features of our Central Market Green Chili Chicken Soup is its make-ahead potential, allowing us to prepare a batch in advance for busy days while preserving the spicy, comforting Southwestern flavors. Let’s break down the steps to ensure your soup remains fresh and flavorful.
Preparing the Soup Ahead
To get ahead, we recommend cooking the soup fully before storing it. Follow these steps:
- Complete the Cooking Process: After simmering the soup as outlined in our recipe, let it cool to room temperature. This helps maintain the tender texture of the chicken and the vibrant heat from the roasted green chilies.
- Portion and Store: Divide the cooled soup into airtight containers. For optimal freshness, we suggest using glass containers to prevent any plastic taste from affecting the rich, herbaceous notes of cilantro and lime.
- Refrigerate or Freeze:
- Refrigerate for short-term storage: Place containers in the fridge where the soup will keep for up to 3-4 days. This method ensures the spices like cumin and oregano retain their bold aroma.
- Freeze for longer storage: For meals weeks ahead, freeze the soup for up to 3 months. Freezing locks in the hearty essence, making it ideal for thawing and enjoying on chilly evenings.
Storage Tips
We advise labeling containers with the date and contents for easy tracking. If any separation occurs upon storage, simply stir before reheating to blend the fire-roasted tomatoes and corn back into the broth.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigeration | 3-4 days | Preserves fresh flavors and textures without altering taste |
| Freezing | Up to 3 months | Extends shelf life while maintaining the soup’s comforting heat and heartiness |
Reheating Guidelines
When you’re ready to serve, reheat gently to avoid overcooking the chicken. Use a stovetop on medium heat, stirring occasionally until the soup reaches a simmer—about 5-10 minutes for refrigerated portions or 15-20 minutes for frozen ones. Add a splash of fresh lime juice just before serving to revive the bright, zesty finish that defines this Southwestern classic.
Conclusion
We’ve loved sharing this Central Market Green Chili Chicken Soup recipe, as it’s a go-to for adding Southwestern flair to our kitchens. It’s not just about the flavors—it’s the way it brings comfort and community to any table.
Try tweaking it with your favorite herbs, and you’ll see why it’s become one of our favorites for quick, hearty meals. Let’s make every bowl a memorable one.
Frequently Asked Questions
What are the main ingredients in Green Chili Chicken Soup?
The key ingredients include 2 pounds of boneless chicken thighs, roasted green chilies, onion, garlic, low-sodium chicken broth, fire-roasted diced tomatoes, corn, ground cumin, dried oregano, salt, black pepper, lime juice, and fresh cilantro. These fresh components blend Southwestern flavors for a spicy, hearty dish that’s easy to prepare.
How do I prepare Green Chili Chicken Soup?
Start by chopping onions, garlic, and cubing chicken, then roast the green chilies. Sauté the aromatics in a large pot, brown the chicken, add broth and other ingredients, and simmer until flavors meld. Finish with lime juice and cilantro for brightness, blending optionally for creamier texture. The whole process takes about 45-60 minutes.
What tools do I need to make Green Chili Chicken Soup?
You’ll need a large stockpot or Dutch oven for simmering, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, and an optional immersion blender for smoothness. A can opener and ladle help with convenience and serving.
Can I make Green Chili Chicken Soup ahead of time?
Yes, prepare the soup fully, cool it to room temperature, then store in airtight containers. It keeps in the fridge for up to 4 days or freezes for up to 3 months. This makes it perfect for meal prep, allowing flavors to deepen over time.
How should I store and reheat Green Chili Chicken Soup?
After cooking, let the soup cool, then transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. To reheat, warm gently on the stovetop over low heat, stirring occasionally, and add a splash of fresh lime juice to refresh flavors and prevent separation.
Is Green Chili Chicken Soup spicy, and how can I adjust the heat?
Yes, it’s moderately spicy from roasted green chilies, but you can adjust by reducing or omitting chilies for milder versions. For more heat, add extra chilies or spices like cayenne. This recipe balances spice with comforting flavors, making it versatile for different tastes.