Name: Green Chili Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 1 pound boneless, skinless chicken breasts (diced); 4 cups chicken broth; 2 cups canned green chilies (drained); 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 cup corn (fresh or frozen); Juice of 1 lime; Fresh cilantro (for garnish)

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When the air starts to get crisp and you’re craving something warm and comforting, a big bowl of soup is the perfect remedy. And while there are plenty of soup options out there, one of my absolute favorites is Green Chili Chicken Soup. It’s rich, creamy, and packed with bold flavors thanks to the combination of tender chicken, roasted green chilies, and savory spices. Whether you’re looking for something to serve on a chilly weeknight or need a meal that can feed a crowd, this soup is a great choice.

What makes this soup special is the balance of flavors. You’ve got the slight smokiness from the green chilies, the rich creaminess from the broth, and the juicy, shredded chicken that soaks up all those delicious spices. Plus, it’s super versatile—you can adjust the heat level depending on your taste, add your favorite toppings, or even tweak it to suit dietary preferences. It’s perfect for those days when you want something filling but don’t want to spend hours in the kitchen.

I first made this soup when I was looking for a comforting dish with a kick. I had some leftover rotisserie chicken in the fridge and a can of green chilies in the pantry, and the idea for this soup was born. Since then, it’s become a staple in my house. My family loves it, and it’s the kind of dish that gets even better the next day. Plus, it freezes beautifully, so I always make extra to keep on hand for a quick and satisfying meal.

Why You’ll Love This Recipe:

Hearty and comforting: Packed with chicken, beans, and a flavorful broth, this soup is filling and perfect for cold weather.
Bold, zesty flavors: The roasted green chilies add a smoky, slightly spicy kick that takes this soup to the next level.
Easy to make: You only need a handful of simple ingredients, and the soup comes together in less than an hour.
Perfect for meal prep: This soup keeps well in the fridge or freezer, making it an excellent option for make-ahead meals.
Customizable: You can adjust the spice level, add more veggies, or even make it dairy-free if needed.

Preparation Time and Servings

Total time: 45 minutes (15 minutes prep, 30 minutes cook)
Servings: 6-8 servings
Nutrition per serving: 300 calories, 15g fat, 10g carbs, 25g protein

Ingredients:

2 tbsp olive oil
1 small onion, diced
4 garlic cloves, minced
4 cups chicken broth (low sodium)
2 cups cooked, shredded chicken (rotisserie chicken works great)
2 (4 oz) cans diced green chilies (mild or hot, depending on your preference)
1 can white beans (cannellini or Great Northern), drained and rinsed
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt (or to taste)
¼ tsp black pepper
1 cup sour cream (or Greek yogurt for a lighter option)
1 cup shredded cheese (Monterey Jack or cheddar work well)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions:

Step 1: Sauté the Aromatics. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Step 2: Add the Green Chilies and Spices. Once the onions and garlic are softened, stir in the diced green chilies (with their juices) and the spices: cumin, coriander, chili powder, smoked paprika, salt, and pepper. Let the mixture cook for 2-3 minutes to allow the spices to bloom and become fragrant. This step helps deepen the flavor of the soup and brings out the smokiness of the chilies.

Step 3: Add the Chicken Broth and Beans. Pour in the chicken broth and stir to combine. Bring the soup to a simmer and add the drained and rinsed white beans. If you like a thicker soup, you can mash half of the beans before adding them to the pot—this will give the soup a creamier texture without needing to add extra cream or flour.

Step 4: Add the Shredded Chicken. Stir in the cooked, shredded chicken, making sure it’s evenly distributed throughout the soup. If you’re using rotisserie chicken, this is a great way to repurpose leftovers. Let the soup simmer for about 10 minutes to allow the flavors to meld together and the chicken to soak up the spices.

Step 5: Add the Sour Cream and Cheese. Reduce the heat to low and stir in the sour cream and shredded cheese. Stir gently until the cheese is melted and the soup becomes creamy and smooth. Be sure to keep the heat low to prevent the sour cream from curdling. If you prefer a tangier flavor, you can substitute the sour cream with Greek yogurt.

Step 6: Adjust the Seasoning. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of cayenne pepper if you like your soup with more heat.

Step 7: Add Fresh Lime Juice. Just before serving, squeeze the juice of one lime into the soup. The lime adds a fresh, tangy brightness that balances out the richness of the sour cream and cheese.

Step 8: Serve and Garnish. Ladle the soup into bowls and garnish with fresh cilantro, extra shredded cheese, or a dollop of sour cream if desired. Serve with tortilla chips, crusty bread, or warm tortillas on the side for dipping.

How to Serve:

This Green Chili Chicken Soup is incredibly versatile, and you can serve it in a variety of ways to suit your preferences. Here are a few ideas to make your meal even more satisfying:

With tortilla chips: Serve the soup with crispy tortilla chips on the side, or crumble a few into the soup for added crunch.
With warm tortillas: Soft flour or corn tortillas make a great accompaniment. You can even tear them into pieces and use them to scoop up the soup.
With rice or quinoa: For a heartier meal, serve the soup over a bed of white rice or quinoa to soak up the creamy broth.
Toppings galore: Top each bowl with your favorite garnishes like diced avocado, jalapeño slices, extra cheese, or even a spoonful of salsa for added flavor.

Additional Tips for Success:

Use leftover chicken: This soup is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand. It saves time and adds extra flavor to the dish.
Adjust the spice level: If you prefer a milder soup, use mild green chilies and omit the chili powder. If you like more heat, add a chopped jalapeño or a pinch of cayenne pepper.
Make it dairy-free: For a dairy-free version, skip the sour cream and cheese. You can substitute the sour cream with coconut milk or a dairy-free yogurt for creaminess.
Use a slow cooker: If you prefer a hands-off approach, you can make this soup in a slow cooker. Add all the ingredients (except for the sour cream, cheese, and lime) to the slow cooker and cook on low for 4-6 hours. Stir in the sour cream and cheese at the end before serving.
Thicken the soup: For a thicker, stew-like consistency, you can puree some of the soup with an immersion blender or mash more of the beans before adding them.

Recipe Variations:

Make it vegetarian: To make this soup vegetarian, simply omit the chicken and add more beans or roasted vegetables like zucchini, corn, or bell peppers.
Add corn: For extra sweetness and texture, stir in 1 cup of corn kernels (frozen or fresh) when you add the chicken broth. The corn adds a pop of sweetness that complements the smoky green chilies.
Go green: For an even greener soup, stir in a couple of handfuls of fresh spinach or kale just before serving. The greens will wilt into the hot broth, adding nutrients and color.
Use pork or turkey: If you want to switch things up, you can easily substitute the chicken with shredded pork or turkey. It’s a great way to use up leftover turkey after the holidays!

FAQ:

Can I make this soup ahead of time? Yes! This soup actually tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
Can I freeze this soup? Absolutely! This soup freezes well, especially if you leave out the sour cream and cheese until reheating. Let the soup cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently, adding the sour cream and cheese just before serving.
What type of green chilies should I use? You can use canned diced green chilies, which come in both mild and hot varieties. If you like more heat, opt for the hot version. You can also use freshly roasted Hatch chilies if they’re in season for an even deeper smoky flavor.
Can I make this soup in a pressure cooker? Yes, you can! Simply sauté the onions and garlic using the sauté function, then add the remaining ingredients (except the sour cream, cheese, and lime) and cook on high pressure for 10 minutes. Release the pressure, stir in the sour cream and cheese, and serve.
How can I make the soup thicker without using cream or flour? If you prefer a thicker soup but want to keep it light, you can mash or puree some of the beans before adding them to the soup. This will give the broth a creamier texture without needing to add any dairy or thickening agents.

Conclusion:

This Green Chili Chicken Soup is the perfect combination of warmth, flavor, and comfort. It’s packed with tender chicken, smoky green chilies, and just the right amount of creamy richness. Whether you’re serving it for a family dinner, making a batch for meal prep, or enjoying it on a cozy night in, this soup is sure to hit the spot. Plus, with how easy it is to make and customize, you’ll find yourself coming back to this recipe over and over again.

I can’t wait to see how your soup turns out! Be sure to share your creations with me on social media, and enjoy the cozy comfort of this flavorful soup all season long. Happy cooking!

Green Chili Chicken Soup