Introduction

The Ultimate Comfort Food is a hearty, flavorful soup that brings warmth and satisfaction to any meal. Packed with tender chicken, creamy cheese, and a blend of spices, it’s perfect for cozy nights or when you need a nourishing bowl of goodness.

A white bowl filled with creamy chicken soup showing visible shredded chicken pieces in light beige, scattered yellow corn kernels, and green peas floating in the broth. In the middle of the bowl is a dollop of white sour cream topped with fresh green cilantro leaves. Three triangular yellow corn tortilla chips are stuck upright on the right side of the bowl’s edge. The bowl is placed on a grayish blue cloth on a white marbled surface. In the background, there is a white bowl with lime wedges and a wooden board with more tortilla chips slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 cans (14.5 oz each) low-sodium chicken broth
1 can (7 oz) diced green chilies
1.5 tsp cumin
0.5 tsp paprika
0.5 tsp dried oregano
0.5 tsp ground coriander
0.25 tsp cayenne pepper
Salt and freshly ground black pepper, to taste
1 package (8 oz) Neufchatel cheese, cut into small cubes
1.25 cups frozen or fresh corn
2 cans (15 oz each) cannellini beans
2.5 cups shredded cooked rotisserie or leftover chicken
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for about 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
Step 2: Pour in chicken broth and add diced green chilies, cumin, paprika, dried oregano, ground coriander, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes.
Step 3: Drain and rinse the cannellini beans. Measure out 1 cup of beans and set the rest aside. Place the measured beans in a food processor with 1/4 cup of the soup broth and puree until nearly smooth.
Step 4: Add the Neufchatel cheese, corn, whole beans, and pureed beans back into the pot. Stir well and simmer for an additional 5 to 10 minutes to let the flavors meld.
Step 5: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Serve hot, garnished with extra cilantro, Monterrey Jack cheese, avocado slices, and tortilla chips if desired.

Tips & Variations

For added heat, include diced jalapeños or substitute Neufchatel cheese with cream cheese for a richer texture.
You can use leftover cooked chicken or rotisserie chicken to save time.
Adjust cayenne pepper to control the spice level.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove over medium heat, stirring occasionally. The soup may thicken as it cools; add a splash of broth or water to reach desired consistency.

How to Serve

A white bowl filled with creamy soup that has a light beige color as the base. Inside the soup, visible layers of shredded chicken, bright yellow corn kernels, and green peas float throughout. On top, a dollop of white sour cream sits in the center, garnished with small sprigs of fresh green cilantro. Three triangular yellow corn chips are placed standing upright on one side of the bowl, partially dipped into the soup. The bowl rests on a soft cloth with green and white stripes, and the background is a white marbled texture with a small blurred white bowl containing green lime slices and a green sauce in the back left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can substitute the chicken broth with vegetable broth and omit the chicken. Adding extra beans and vegetables can help keep it hearty.

What can I use if I don’t have Neufchatel cheese?

Cream cheese is a great substitute and will provide similar creaminess. You can also try mascarpone or a mild cream cheese for a smooth texture.

Creamy Chicken and Green Chili Soup with Corn and Cilantro Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This hearty and comforting chicken and bean soup features a rich blend of spices, tender rotisserie chicken, creamy Neufchatel cheese, and sweet corn, perfectly balanced with fresh lime juice and cilantro. It’s a cozy, flavorful meal that’s easy to prepare and ideal for any day when you need a soul-soothing dish.

Author: Maya
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Soup Base

1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 cans (14.5 oz each) low-sodium chicken broth
1 can (7 oz) diced green chilies
1.5 tsp cumin
0.5 tsp paprika
0.5 tsp dried oregano
0.5 tsp ground coriander
0.25 tsp cayenne pepper
salt and freshly ground black pepper, to taste

Beans and Cheese

2 cans (15 oz each) cannellini beans
1 pkg (8 oz) Neufchatel cheese, cut into small cubes

Additional Ingredients

1.25 cups frozen or fresh corn
2.5 cups shredded cooked rotisserie or leftover chicken
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving

Optional Toppings

Tortilla chips or strips
Monterrey Jack cheese
Sliced avocado

Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened and translucent. Then add the minced garlic and sauté for 30 seconds more to release its fragrance.
Add Broth and Spices: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, ground coriander, cayenne pepper, salt, and freshly ground black pepper. Stir to combine, then bring the mixture just to a boil. Reduce heat to medium-low and simmer gently for 15 minutes to let the flavors meld.
Prepare Beans: Drain and rinse the cannellini beans using a fine mesh strainer or colander. Measure out 1 cup of the beans to puree and set the rest aside whole for later addition.
Puree Beans: Transfer the 1 cup of drained beans to a food processor along with 1/4 cup of the broth from the soup. Puree until the mixture is nearly smooth, which will thicken the soup and add creaminess.
Combine Ingredients: Return the pureed beans to the pot along with the Neufchatel cheese cubes, corn, and the reserved whole beans. Stir thoroughly. Let the soup simmer for another 5 to 10 minutes so the cheese melts into the soup and all ingredients heat through.
Finish Soup: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Adjust seasoning if needed. Serve hot, garnished with additional cilantro, Monterrey Jack cheese, sliced avocado, and tortilla chips or strips if desired.

Notes

For an extra spicy kick, add diced jalapeños to the soup or substitute Neufchatel cheese with cream cheese for a richer texture.
Using rotisserie chicken makes this recipe quick and convenient, but any leftover cooked chicken works well.
Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: chicken soup, comfort food, cannellini beans, Neufchatel cheese, rotisserie chicken, easy soup recipe, cozy meals