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Green Chile Chicken Soup

It’s soup season and we are taking full advantage of that here at High Calorie Recipes! This delicious high calorie Green Chile Chicken Soup is flavorful and easy to make. 

With the cold, dark winter nights ahead, we all need a cozy and filling soup recipe to keep us warm. Our Green Chile Chicken Soup is filled with veggies and packed with protein, making it a great weeknight meal!

High Calorie Soups

Our Green Chile Chicken Soup is a great high calorie soup option. High calorie soups are a great way to get in a lot of veggies and protein with minimal chewing involved! 

Many people suffer from unintended weight loss, struggle to gain or maintain their weight, or have certain illnesses or diseases that make it hard to eat or keep on weight. One of the reasons certain people may have an issue eating enough calories is that they have difficulty chewing or swallowing. 

This particularly affects older adults, who already suffer from muscle loss and unintended weight loss. These struggles affect their daily life and independence like preparing meals or getting out of bed. Choosing high calorie foods and meals makes it easier to gain and keep on weight. 

Less food has to be eaten and their caloric intake can still increase. Having a decreased appetite and suffering from chewing or swallowing struggles can significantly increase their susceptibility to unintended weight loss.     

Soft Foods Diet

A soft foods diet can help combat unintended weight loss associated with chewing and swallowing difficulties. High calorie soups, like this Green Chile Chicken soup, are a great option for those on a soft foods diet! This soup could also get pureed for even easier eating. 

Many older adults suffer from difficulties with chewing or swallowing which can lead to malnutrition or nutrient deficiencies. Being able to consume food without having to chew can help avoid any pain or issues, and nutrient deficiencies. 

If you are in need of more information, or want ideas of what to eat on a soft foods diet, check out this article from The Geriatric Dietitian.  

What to Eat with Green Chile Chicken Soup

Our Green Chile Chicken Soup is a great meal on its own, but if that is not enough it’s always delicious with some sides! Try having a cornbread muffin or some good, crusty bread to dip in the soup. 

As a lunch dish, have a bowl of soup with a sandwich or salad to get a well rounded meal to fuel the rest of your day! We have some great sandwich options on the blog like our Shrimp Avocado Wrap. 

This recipe makes four servings and would be great for meal prep! It can be doubled to make extra as well. After making the soup, let it come to room temperature before separating it into airtight containers. 

Glass is usually best for freezing, but plastic works just as well! If you separate into serving sizes, soup can be pulled out for an easy lunch or dinner. 

Green Chile Chicken Soup Ingredients 

Protein packed and filled with nutrients, our Green Chile Chicken Soup is the perfect winter meal! 

• Olive oil- olive oil has healthy fats and antioxidants which can help aid in decreasing inflammation.
• Onion- onions are surprisingly nutritious and add tons of flavor to dishes! They are high in vitamin C, B vitamins, and potassium. 
• Green pepper- Green peppers are high in vitamin A and also vitamin C! They actually have more vitamin C than an orange!
• Garlic clove, minced- Garlic is also nutrient dense and has been used to treat illness and disease for thousands of years. 
• Green salsa- Green salsa adds tons of flavor and spice to this dish and contains tomatillos which are high in fiber!
• Cilantro- If you are not a fan of cilantro, it can be swapped for fresh parsley! 
• Chicken breasts- Chicken breasts add lean protein to this delicious soup.  
• Avocado- Avocado is also full of healthy fats and fiber!
• Flour tortillas- Tortillas add carbohydrates, which are important for our bodies to function and use as energy, and add a delicious crunch! 

How to Make Green Chile Chicken Soup

Heat olive oil in a medium sized pot. Add the onion and green pepper, and cook until softened for about 5-8 minutes. Add the garlic and cook for an additional minute. Next, add the chicken broth, green salsa, cilantro and chicken breasts. 

The chicken should be fully covered by liquid. Next, bring it to a boil and reduce the heat to medium low. Continue cooking it covered, until the chicken is cooked through, about 10-12 minutes. 

Pull out the chicken, and set it aside. When cool enough to handle shred using two forks. While the chicken is cooling, pour half of the soup (including all of the cilantro) and the avocado into a blender. 

If needed, do this in two batches. Return the blended soup to the pot, and add in the shredded chicken. Taste and adjust seasoning as desired.

For the tortilla strips, heat 2 tbsp of neutral oil to a saucepan. To make sure the oil is hot enough, drop one tortilla strip in to test. It should sizzle immediately. Once hot, carefully add the remaining tortilla strips into the pan in a single layer. 

When golden brown, flip tortillas about 1-2 minutes per side. Remove from the pan and place on a plate lined with a paper towel. Immediately sprinkle it with salt. Garnish bowls of soup with sour cream and tortilla strips. 

Let’s Check Out the Recipe!