Creamy Chicken and Green Chili Soup with Corn and Cilantro Recipe
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.
- 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
