Grilled Chicken & Green Chili Soup With Cilantro Cream

Prep Time
Cook Time
Ready In

"Great soup for a cold winter night. I've made this in my slow cooker also."

Original recipe yields 6 servings


  • Serving Size: 1 (379.3 g)
  • Calories 532.7
  • Total Fat - 37.1 g
  • Saturated Fat - 22.4 g
  • Cholesterol - 282.1 mg
  • Sodium - 1078.5 mg
  • Total Carbohydrate - 31.9 g
  • Dietary Fiber - 7.2 g
  • Sugars - 7.7 g
  • Protein - 19.2 g
  • Calcium - 107.5 mg
  • Iron - 4 mg
  • Vitamin C - 28.9 mg
  • Thiamin - 0.1 mg

Step 1

In a large stockpot, sauté all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, and then add hot chicken stock and remaining ingredients, except for last 6.

Step 2

Simmer for 30 minutes.

Step 3

For cilantro cream: Put all ingredients in a blender except for chopped scallions and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.

Step 4

Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.

Tips & Variations

  • Large stockpot



Wonderful thick soup which we enjoyed with rolls. I didn't use as much butter as indicated and used a rotisserie chicken torn apart but otherwise made as directed with the exception of the sour cream. I also used canned green chiles. Very good and we will make this again this coming fall and winter! Thanks for sharing!

review by:
(12 Jun 2017)


Love this soup! Comes together quickly and it is full of flavour! Scaled to 3 serves, and sorry I did. I did use canned chilies from New Mexico and did not use any salt in the soup at all and it was perfect for us. Both broth and butter unsalted. Will be on the winter soup list for sure. Thanks for sharing Pia!

review by:
(9 Sep 2016)