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Cream of Green Chili Chicken Soup

This hearty soup is one of my favorites on our cold and blustery nights! This soup can hold in the refrigerator for up to a week, it can also be frozen. The consistency will be a little thinner due to the water being released from the potatoes. This recipe can be halved for a smaller batch.



  • 15 large pan seared chicken thighs, diced

  • 3-4 cups (or to your taste) medium or hotchopped green chili

  • 10 peeled russet potatoes, pealed and cubed ( keep the cut potatoes in water until you add them to the soup, so they do not go brown)

  • 15 Roma tomatoes, diced

  • 1 large red onion diced

  • 1 table spoon minced fresh garlic

  • 1 Salt and pepper to taste

  • 1 large bunch of cilantro leaves, no stems

  • 2 quarts of heavy cream ( can be left out if you are concerned about fat)

  • 2 large cans of chicken broth (128 oz)

  • Olive oil (enough to sauté onions)

Cooking Directions

  • In a large, thick bottom soup pot, add olive oil and onions, sauté until onions go soft, add garlic and cook for two minutes.

  • Add diced chicken, tomatoes, and green chili, diced potatoes, add chicken stock, salt and pepper, let summer for 25 minutes.

  • Add cream, stir well, and let simmer at low heatfor 10 min.

  • Finish with the chopped cilantro, check your seasoning and serve with great rustic bread or tortillas!


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