Creamy Green Chile Corn Stew

A light, fresh, and hearty soup perfect year-round

Who says soup season has to end when the weather warms up? This Green Chile Corn Stew is a favorite in our house — hearty enough for a chilly night but bright, fresh, and light enough for spring and summer evenings.

It’s a sneaky way to get veggies into picky eaters while still feeling indulgent and satisfying. I cook the chicken separately, which makes it easy to turn this into a vegetarian version too. Creamy, tangy, and packed with fresh flavors, it’s a versatile soup you’ll make again and again.

Serve it with crunchy tortilla chips, creamy avocado, a sprinkle of cheese, fresh salsa, or a squeeze of lime for a bowl that’s as customizable as it is comforting.

Ingredients

Soup Base:

• 2 tbsp garlic, minced

• 1 white onion, diced

• 2 tbsp rice vinegar

• 8–10 tomatillos, peeled

• 4 cups water

• Salt, to taste

• 32 oz chicken broth

• ¼ cup butter

Add-Ins:

• 16 oz frozen corn

• 1 can green chiles

• 1 tomato, diced

• 1 cup black beans, drained and rinsed

• 1 cup heavy cream

Toppings (optional):

• Tortilla chips

• Monterey Jack cheese

• Avocado

• Fresh salsa

• Cilantro

• Chipotle mayo

• Squeeze of lime

Instructions

1. Prep the Soup Base
   In a large pot, sauté garlic and onion until fragrant. Add rice vinegar and cook for 1–2 minutes.

2. Add Tomatillos & Liquids
   Add peeled tomatillos, water, chicken broth, and a pinch of salt. Bring to a simmer and cook until tomatillos are soft, about 10–15 minutes.

3. Blend the Base
   Use an immersion blender or regular blender to puree the soup until smooth.

4. Add Butter & Veggies
   Stir in butter, corn, green chiles, tomato, and black beans. Simmer for 5–10 minutes until heated through.

5. Finish with Heavy Cream
   Stir in heavy cream. Warm gently, but do not boil. Adjust salt to taste.

6. Serve & Top
   Ladle into bowls and add your favorite toppings: tortilla chips, cheese, avocado, fresh salsa, cilantro, chipotle mayo, and a squeeze of lime.