This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.

pmvbc
prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

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Nutrition Facts

415.33 calories; 20.09 g protein; 13.97 g carbohydrates; 31.41 g fat; 99.71 mg cholesterol; 916.11 mg sodium.Full Nutrition


Reviews (29)

Read All Reviews

Most helpful positive review

Jess Black
10/29/2007
I doubled the recipe used roasted New-Mexican green chilis added cilantro salt a LOT of freshly ground pepper and used Colby-Jack cheese. Very tasty very easy and very quick! I have already been asked for the recipe and I just served it for the first time a few minutes ago!
(32)

Most helpful critical review

Anonymous
09/18/2002
I thought it was good nothing special but it tasted okay. My kids wouldn't eat more than a couple bites though. It is really easy but I probably won't make it again. It's kind of bland. Not what I expected.
(4)
32 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 12
  • 3 Rating Star 4
Jess Black
10/29/2007
I doubled the recipe used roasted New-Mexican green chilis added cilantro salt a LOT of freshly ground pepper and used Colby-Jack cheese. Very tasty very easy and very quick! I have already been asked for the recipe and I just served it for the first time a few minutes ago!
(32)
Heather
04/12/2006
Very yummy but not spicy. I was hoping to recreate Central Market's Green Chili Chicken soup but this was creamier. I would definitely add something to spice this up.
(22)
Anonymous
10/22/2003
Very easy to make used boiled chicken instead of canned. I did use canned green chile's with much success.
(18)
BARANJC
10/12/2005
MMmmm... this was really tasty. However my husband and I had this as a meal and it was barely enough. I would double it next time and use twice as much chicken - just a little skimpy.
(11)
MissouriChef
10/18/2004
Good recipe. I used grilled chicken breasts instead of canned and some diced tomato as well. It worked okay with regular milk instead of half-n-half. I would recommend it. Nice served with the buttered tortillas.
(10)
TYLERDEN
06/06/2003
Delicious soup - reminds me of Chicken enchiladas. Both of my teenagers loved it. I doubled the recipe thinking it didn't seem like much but it is so rich I think the proportions are probably about right for each serving. We love spicy so I added some diced jalepenos.
(10)
Luvs2Cook!
08/29/2002
EASY! Used canned chicken canned chili's and it was a snap for a weeknight! Tasted surprisingly good!
(9)
shmoober
06/22/2007
An excellent easy and very flavorful soup. My husband and I love it and I've shared the recipe with friends and coworkers. I usually double the recipe and sometimes change up the seasoning to include chipotle. This also freezes very well.
(9)
KaylaMayaCamrynMOM
08/12/2009
I used a pound of chicken breast which I cubed and sauteed with the onion. I also used about 1 3/4 cup of half & half. I put 2 cans of green chiles into my chopper to make them a bit finer then I added another can of chiles which I didn't chop. I also added a small bag of potatoes to the soup. It was so good! My husband and I really loved the creamy texture. I will double the recipe next time however because between me my husband and our 3 older daughters we ate every drop of this!
(8)