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Green Chili Chicken and Lime Soup

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Much like the cinnamon roll sugar cookies, this was another recipe from Picky Palate that I had to make as soon as I read it.  Jenny based it off of the Chicken Green Chili soup that she recently enjoyed at Chili’s and says it tastes almost exactly the same.  I’ve never had it, but I can attest that her version is so fabulous that it officially took the number 1 spot on my “favorite soups” list. 

I know it seems odd to post a soup recipe when the weather is finally warming up, but this is such a healthy and light recipe that it actually seems more spring-appropriate than fall or winter, when soups tend to get heartier, so I thought I’d better put it up now before it gets any warmer! 

Read over the ingredients and imagine them combined and in your mouth–and then imagine it’s even better than what you imagined. Because it is.

Green Chili Chicken and Lime Soup
Printable recipe

2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced
80 oz chicken broth (2 1/2 cartons of the 32 oz)
10 oz can Rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice of choice
1/4 Cup fresh lime juice
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

1.  Place oil into a large dutch oven over medium heat.  Saute onion for 5 minutes then add in garlic; cook for 1 minute.  Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings.  Cook for 5 minutes; taste and season according to your liking.  Right before serving add chopped cilantro.

2.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired (I used whole chips to scoop the soup into my mouth–yum!).  If you can handle the heat, Jenny recommends squeezing some Siracha over top.

10-12 servings (for us it was only 6, but we ate big bowls!)

Veronica’s Notes: OK, I’m never prepared in advance. I had no rice already cooked and by the time I realized I needed cooked rice, my soup was all mixed and hot. So I just stirred in 1/3 cup of uncooked long grain white rice and brought the soup to a boil, reduced it to a simmer and cooked like 15 minutes (whatever it says on your rice package–that’s how long you’d cook it). This worked perfectly. I also only used 2 cartons of chicken broth and it was still more than plenty, even with the rice absorbing some of it.  Lastly, this soup isn’t spicy if eaten right after making it, but does have a nice kick the next day.

Recipe Source: Picky Palate

Thanks to Mel from My Kitchen Cafe for telling me how to include printable versions of my recipes on my blog!

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

20 responses »

  1. I want to make this right now. Oh why am I going out to dinner?

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  2. That looks crazy good!

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  3. I love it. I’ve never actually tried a green chili before. I must try this, must must must.

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  4. Wow. These do look yummy!! Great photos!

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  5. This soup looks like something I could easily become addicted to…so full of flavor and healthy and with cheese melting on top I’m absolutely hooked! :)

    I love your adorable square bowl!

    I hope you have a Happy Easter, Veronica!

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  6. That looks like heaven in a bowl, especially when the weather is rainy like it is here. Love all the textures and colors in one mouthful.

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  7. The colours in all your food look so pretty! You make healthy food look so fun–almost worth putting down my basin of lard! :)

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  8. Pingback: Fall Favorites « Recipe Rhapsody

  9. Thanks for posting this on my latest giveaway – I love all the flavors!

    And one thing I do on Sundays that’s a total lifesaver? I bake 6 baked potatoes and then once cool, just stick them in the fridge. I use them for my breakfast eggs, Hannah dices them up for home fries, or I cut them in wedges for fries with burgers.

    And I also make 3 cups of brown rice to have on hand – it stays fresh for a week! :D

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  10. Great Soup!!! I saw it on the menu at Chili’s AFTER I ‘d ordered and been thinking about it since. Found your listing this morning and made it with what I had in the kitchen and love it! It will be a Winter favorite I know! Thanks !!!

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  11. I have had this soup at the restaurant and absolutely LOVE IT! Sounds like it will be just as good if not better when I make this at home. For anyone who hasn’t tried this … It is a MUST!! This soup is full of flavor and texture. Gonna go get the ingredients and make this tonight =) I can’t wait. Thanks a MILLION for sharing this =)

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  12. Really enjoy Chili’s (Healthy) Chicken and Green Chili soup. Haven’t tried your recipe yet, but a couple of things i will change in order to get it closer to my delightful experience with this soup. 1) Scrap the chips and cheese, and 2) cut down on the rice a bit. Where we eat, the soup tends to be spicy, brothy, and absolutely delicious. Yours sounds terrific too, but I am making modifications for my own pallet’s preference. Thanks for the guidelines. Great work.

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  13. Pingback: Veronica’s Cornucopia Turns 2! « Veronica's Cornucopia

  14. Just made this for lunch. Used free range chicken and organic veggies. my husband said it was “off the charts” delicious! We will definitely be making this again!

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  15. This is so delicious! Will be my new favorite. It was nice to use my own tomatoes and chiles

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