This chicken chile soup recipe by Rachel cooks with love is one of the easiest and most delicious dishes you can prepare during cold days. It’s packed with chicken, beans, corn, tomatoes, herbs, spices, and Anaheim peppers. It has these delicious flavors that you will absolutely enjoy. Read on or watch the video below for full instructions.
Ingredients
- 1 1/2 tablespoons of olive oil
- 1 1/2 lbs cubed boneless chicken breast
- 1 1/2 cups of finely chopped onions
- 1 cup of diced tomatoes
- 5 medium Anaheim peppers – clean, roasted, and seeds removed (blend half and chop the other half)
- 1 teaspoon of freshly ground whole cumin
- 1 teaspoon of freshly ground black peppercorns
- 2 large minced garlic cloves or 3 medium
- 1/2 teaspoon of Mexican oregano
- 1 bay leaf
- 1 cup of fresh or frozen corn
- 2 cups of pinto beans (drained)
- 3/4 teaspoon of salt or to taste
- chopped cilantro
- 4 cups of chicken broth
- 1 tablespoon of all-purpose flour
Topping
- sour cream
- cubed or mashed avocado
- freshly grated cheddar cheese
- sliced green onion
- bread
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Instructions
Step 1:
In a Dutch oven over medium heat, add 1 1/2 tablespoons of olive oil and the chicken cubes. Sear the chicken for 1 minute then flip to the other side. Next, add the onions and garlic. Cook until translucent and fragrant.
Step 2:
Add flour and mix until well incorporated. Season with cumin, peppercorn, and oregano. Next, add the tomatoes, corn, chili mixture, chicken broth, Anaheim peppers, bay leaf, beans, and salt. Mix everything until combined.
Step 3:
Place the lid and let it come to a boil. Once it comes to a light boil, lower the temperature to a low boil and cook for about 25 minutes.
Step 4:
Put the cilantro and turn off the heat. Mix and remove the bay leaf.
Step 5:
Ladle in a bowl and top with mild cheddar cheese, green onions, avocado, and a dollop of sour cream with crostini bread on the side. Enjoy!
Chicken Chile Soup Recipe
