Fiery cream of chicken soup

    25 min

    This soup has the perfect combination of spiciness, creaminess and cheesiness. It's thick, hearty and packed full of flavour. Chicken is simmered in a spicy creamy soup base. Enjoy with crusty fresh bread.

    36 people made this

    Serves: 4 

    • 15g butter
    • 80g diced onion
    • 1 teaspoon finely chopped garlic
    • 80g chopped fresh green chillies
    • 100g cooked chicken, cut into chunks
    • 1 1/2 teaspoons ground cumin
    • 1 (295g) tin condensed cream of chicken soup
    • 300ml single cream
    • 120g grated Cheddar cheese
    • 4 tablespoons soured cream

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

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

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    Reviews in English (30)


    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!  -  29 Oct 2007  (Review from Allrecipes US | Canada)


    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.  -  12 Apr 2006  (Review from Allrecipes US | Canada)


    Very easy to make, used boiled chicken instead of canned. I did use canned green chile's with much success.  -  24 Jan 2001  (Review from Allrecipes US | Canada)