Lunch · 35 min · mexican

Green Chile Chicken Soup

Dinner decisions, handled: Green Chile Chicken Soup pairs chicken thighs with green chiles for a 35-minute Mexican lunch. The macros do the talking: 59g protein, 18g carbs, and 33g fat in every 584-calorie serving. Naturally paleo and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken thighs
• 1 can Green chiles
• 2 cups Chicken broth
• 2 oz Cream cheese
• 1 tsp Cumin
• 2 tbsp Cilantro

Steps

1. Cut the chicken thighs into bite-size pieces and season with salt and cumin.
2. Sear in a hot oiled pot 5–6 minutes until browned on the edges.
3. Pour in the chicken broth and the canned green chiles with their liquid.
4. Bring to a boil, then reduce to a steady simmer for 20 minutes.
5. The chicken should shred easily when pressed with a spoon.
6. Drop the heat to low and stir in the cream cheese until the broth turns silky and pale green.
7. Taste and add more salt if needed — the chiles vary in heat.
8. Ladle into bowls and top with fresh cilantro.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes