Spicy Green Chile Chicken Soup

I wanted to make a soup recipe that was different than the stuff we normally have. I have about a dozen different soup recipes that I rotate throughout the month, but I just wanted to make something different.

As I’ve mentioned before, my family LOVES the flavors of Mexican food. Cilantro, tomatoes, chiles… we just can’t get enough. So I decided to make a chicken soup that incorporated some of those flavors we love so much. 

This green chile chicken soup is the result. It came out fairly spicy, which we love, but if your family is sensitive to spicy food, you can halve the amount of jalapeno or just leave it out altogether.

Spicy Green Chile Chicken Soup

2015-07-06 20:24:15

Serves 12

This soup is spicy and rich, but it’s also low in fat and healthy!

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Prep Time

15 min

Cook Time

6 hr

Total Time

6 hr 15 min

Prep Time

15 min

Cook Time

6 hr

Total Time

6 hr 15 min

286 calories

41 g

40 g

5 g

20 g

1 g

368 g

360 g

4 g

0 g

4 g

Nutrition Facts

Serving Size

368g

Servings

12

Amount Per Serving

Calories 286

Calories from Fat 47

% Daily Value *

Total Fat 5g

8%

Saturated Fat 1g

6%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 40mg

13%

Sodium 360mg

15%

Total Carbohydrates 41g

14%

Dietary Fiber 4g

17%

Sugars 4g

Protein 20g

Vitamin A

90%

Vitamin C

25%

Calcium

5%

Iron

13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 48 ounces chicken broth
2. 3 large boneless, skinless chicken breasts
3. 5 carrots, peeled and sliced
4. 1 medium yellow onion, diced
5. 5 russet potatoes, peeled and diced large
6. 2 cups canned diced tomatoes
7. 1 handful fresh cilantro leaves (about 1/4 cup)
8. 2 packets McCormick Chicken White Chili seasoning
9. 1 cup uncooked white rice
10. 1 1/2 cups frozen yellow corn

Optional

1. Diced avocado and lime wedges, if desired, for garnish

Instructions

1. Put all ingredients except rice and corn into slow cooker. Add lid.
2. Turn on high and cook 5-6 hours, or until chicken is tender and will shred easily with two forks.
3. Add rice and corn and cook another 20 minutes, or until rice is tender.
4. Serve with diced avocado and lime wedges, if desired.

By Tara Garmon

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calories

286

fat

5g

protein

20g

carbs

41g

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