Santa Fe Green Chile Chicken Soup

Instructions:

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the diced onion and cook for 3 to 4 minutes, until soft and translucent.
3. Stir in the garlic and cook for about 30 seconds, until fragrant.
4. Add the shredded chicken, green chiles, corn, and diced tomatoes.
5. Pour in the chicken broth and stir in the cumin, chili powder, smoked paprika, salt, and black pepper.
6. Bring the soup to a gentle simmer and cook for 20 minutes to allow the flavors to blend.
7. Reduce the heat to low and stir in the heavy cream.
8. Simmer for another 5 minutes, until warmed through and creamy.
9. Taste and adjust seasoning as needed.
10. Serve hot with your favorite garnishes.

Variations

• Add white beans or black beans for extra heartiness.
• Use roasted green chiles instead of canned for deeper flavor.
• Substitute turkey for chicken, especially after the holidays.
• Stir in a spoonful of green chile enchilada sauce for added depth.

Tips

• Use rotisserie chicken to save time and add extra flavor.
• Do not boil after adding cream to prevent curdling.
• Adjust the spice level by adding jalapeño or extra green chiles.
• Finish with a squeeze of lime juice to brighten the entire soup.