I recently wrote a Kroger trip report about the soup I needed so badly that I would have spent any amount of money on the ingredients. Immediately after the post went public, there was a massive outcry, demanding the recipe for said soup . And by massive outcry, I mean several of you very politely asked to see the recipe I was so willing to blow my budget over. Happy to oblige.
Green Chile Chicken Soup is a Southwest staple, and with this recipe I go deeper into the comfort food roots by making it creamy. You’re welcome. The Green Chile is great for clearing whatever is blocked, sinus wise, but it can be a little strong, so the cream balances that nicely.
This recipe is quick and easy because 1) I always make it when I am sick and I’m not out here trying to win Top Chef when I can barely stand up and 2) I usually have most of the ingredients on hand. Pictures are few because, as noted, the objective here is eating said soup and feeling better, not capturing the creamy, chickeny, green chiley goodness in the right light.
- 2 chicken breasts, halved (4 halves total)
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cup heavy cream
- 1 1/2 cup chicken stock (go here for my homemade version)
- 1 cup whole milk
- 1 tbsp your favorite Mexican Spice Mix (go here for mine)
- 1 tbsp olive oil
- 1 cup Green Chile**
- 1 tsp cumin
- 1 tsp salt
*A note about the Green Chile. You need the kind that comes in a jar and has liquid along with the chiles themselves. The little cans of diced chiles aren’t going to cut it. Well, they might, but the flavor will be more mild. You can also substitute 1 can of Rotel, if tomatoes are your thing.
**The Green Chile is up to your discretion, depending on your taste and the heat of the chile. I vary mine, depending on the illness, but a good starting point is a cup.
This recipe generally makes 4 servings. That I rarely share.
- A soup pot
- A baking sheet
- Aluminum Foil
- A spatula
- A mixing bowl
- A cutting board
- A knife and fork (for cutting chicken)
Preheat oven to 400 F.
On a foiled baking sheet, cover chicken breasts with 1 tbsp of Mexican seasoning.
Drizzle 1 tbsp of olive oil, and use spatula to make sure each side of the chicken breast is evenly seasoned and oiled.
Cover the top of each chicken breast with Green Chile. Use your spatula to make sure each the Green Chile is spread out evenly. Add more Chile, if desired.
Cook chicken in 400 F for 25 minutes.
While chicken is cooking, melt 3 tbsp of butter in heated soup pot, medium heat works best.
When the butter is melted and just slightly browned, add 3 tbsp of flour, one at a time, using your spatula to thoroughly mix the butter and flour, creating a roux (base) for your soup.
Add chicken stock, stirring well.
When chicken stock is completely integrated, add milk. Stir well.
When milk is completely integrated, add heavy cream. Stir well. Let cook on medium heat until the chicken is done.
Have you ever seen anything so beautiful? Just wait until the chicken gets in there.
Drink some water. You need to stay hydrated when you’re not feeling well.
When the chicken is done, let sit for 5 minutes.
Using a knife and a fork, shred the chicken gently. It should fall apart easily.
Move shredded chicken to the bowl.
When all chicken is shredded, take the pan you cooked the chicken in and pour all the green Chile Juices into the bowl with the shredded chicken. Mix well.
Empty the bowl into your soup pot. Mix well.
If desired, add 1 tsp of salt and 1 tsp of cumin to accentuate the flavor.
Serve with your favorite bread or warm tortillas. And feel better!
$400 soup! Worth every penny.
For those of you who are really sick and looking for a quick and dirty version of this recipe, you can use roast chicken left over from meal planning, a rotisserie chicken from the grocery store, or any other pre-cooked chicken to cut your cooking time. You’ll just need to add your Mexican spices and Green Chile directly to the soup. After the chicken stock, before the cream is usually the best spot.
What is your go-to soup when sick? Are you a big Green Chile fan? Did you make this recipe? Give me your thoughts in the comments!
Kristen B. is wife to the best Prince around, mama to the spunkiest little princesses, and lover of all things Disney. She started her savings journey five years ago and is now dedicated to making her family’s wishes come true one coupon at a time. She is so excited to take her love of saving to the next level and share her journey with you! Click here to catch up on Kristen’s Savings and join in on your own savings adventure!