If you’re craving a bowl of something that’s equal parts cozy, vibrant, and packed with flavor, this Green Chili Chicken Soup is your new weeknight wonder. It’s everything you want on a chilly evening: creamy, just spicy enough, and brimming with tender chicken, mellow white beans, and the unmistakable tang of salsa verde. With a bright finish of lime and cilantro, this soup is guaranteed to warm you up from the inside out. Plus, you’ll love how simple it is to pull together with everyday ingredients!
Ingredients You’ll Need
Let’s talk about what makes this soup so special! Each ingredient plays a starring role, contributing something unique—whether it’s richness, heat, or that irresistible creamy finish. Don’t skip a thing; you’ll taste the magic in every spoonful.
- Cooked shredded chicken: Rotisserie chicken is a time-saver, but poached works equally well for juicy bites in every serving.
- Olive oil: Adds a silky base and helps soften the onion and garlic for a flavor-packed soup foundation.
- Onion: Diced small, it brings natural sweetness and depth to the soup.
- Garlic: Just two cloves give the broth a lovely aromatic punch—don’t skimp!
- Diced green chiles: Canned green chiles offer gentle heat and that signature green chili flavor.
- Salsa verde: This tangy, tomatillo-based salsa packs a zesty punch and makes the broth extra flavorful.
- Chicken broth: Go for low-sodium if you want to control the saltiness, but make sure it’s good quality for the best result.
- White beans: Creamy and mild, they add substance and soak up all those fantastic flavors.
- Cumin: Earthy and warm, cumin is the backbone of the soup’s Mexican-inspired flavor profile.
- Oregano: Just a touch brings a subtle herbaceous note that brightens the whole dish.
- Salt: Essential for balancing and drawing out every flavor in the pot.
- Black pepper: Adds a little extra warmth and depth—freshly ground is best.
- Sour cream: Stirred in at the end, it makes the soup irresistibly creamy and tangy.
- Monterey Jack cheese: Melts beautifully into the soup, making it rich without overpowering the other ingredients.
- Lime juice: A squeeze of fresh lime wakes up all the flavors and adds a bright finish.
- Chopped cilantro: For garnish, this fresh herb brings color and a pop of flavor to every bowl.
How to Make Green Chili Chicken Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, just until it softens and becomes translucent. Next, toss in the minced garlic and let it cook for another 30 seconds, releasing its fragrance and flavor into the base of your Green Chili Chicken Soup.
Step 2: Build the Broth
Now, add the canned green chiles, salsa verde, chicken broth, and white beans to the pot. Sprinkle in the cumin, oregano, salt, and black pepper. Give everything a good stir to combine—this medley forms the soul of your soup, infusing the broth with layers of flavor and those signature green chili vibes.
Step 3: Simmer with Chicken
Add your cooked, shredded chicken to the simmering pot. Let the soup bubble gently for 10–15 minutes, allowing the chicken to soak up the flavors while everything melds together. This short simmer is where the magic really happens!
Step 4: Make It Creamy
Reduce the heat to low and stir in the sour cream, shredded Monterey Jack cheese, and the juice of half a lime. The soup will turn beautifully creamy and take on a luscious, velvety texture. Stir gently until the cheese melts and everything is warmed through.
Step 5: Taste and Serve
Give your Green Chili Chicken Soup a taste and adjust the seasoning if needed. Ladle it into bowls while hot, then shower with chopped cilantro (and maybe a little extra cheese or sour cream, if you’re feeling indulgent). Get ready to dig into the coziest, most satisfying bowl of soup!
How to Serve Green Chili Chicken Soup
Garnishes
A big bowl of Green Chili Chicken Soup practically begs for toppings! Try a generous sprinkle of chopped cilantro, extra Monterey Jack cheese, a dollop of sour cream, or thinly sliced jalapeños for more heat. Crushed tortilla chips add crunch, and a wedge of lime on the side lets everyone customize their own bowl.
Side Dishes
This soup shines as a meal on its own, but if you want to stretch it into a feast, serve it with warm cornbread, a crisp green salad, or a platter of tortilla chips with guacamole. Even a simple quesadilla or cheesy toast makes a perfect partner for dunking and scooping up every last drop.
Creative Ways to Present
Get playful: serve Green Chili Chicken Soup in bread bowls for a fun twist, or ladle it into mugs for a casual gathering. For parties, offer a toppings bar and let guests build their own creations. You can even serve it over rice or with a handful of crushed tortilla chips for a heartier, stew-like meal.
Make Ahead and Storage
Storing Leftovers
Leftover Green Chili Chicken Soup keeps beautifully in the fridge for up to 4 days. Let the soup cool to room temperature before transferring it to an airtight container. The flavors deepen as it sits, so leftovers are truly something to look forward to!
Freezing
This soup freezes like a dream. Portion cooled soup into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll stay fresh for up to 3 months. When you’re ready for a quick, comforting meal, just thaw and reheat!
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If it’s a bit thick after chilling or freezing, add a splash of chicken broth or water to loosen it up. Microwave reheating works too, just stir every minute or so for even warming.
FAQs
Can I make Green Chili Chicken Soup in a slow cooker?
Absolutely! Combine all the ingredients except the sour cream, cheese, and lime juice in your slow cooker. Cook on low for 4–6 hours, then stir in the dairy and lime juice just before serving for the creamiest results.
What if I want my soup spicier?
Spice lovers, rejoice! Add a diced jalapeño or use hot green chiles instead of mild. You can also drizzle in a bit of hot sauce or stir in extra salsa verde for an extra kick.
Can I use another type Soup
Definitely. While white beans make the soup creamy and mild, pinto or even black beans work well. Just be sure to drain and rinse them before adding to your Green Chili Chicken Soup.
Is there a dairy-free version?
Yes! Simply skip the sour cream and cheese, or swap in your favorite plant-based alternatives. The soup is still deliciously flavorful and satisfying without the dairy.
What can I use instead of rotisserie chicken?
Poached or leftover grilled chicken is a great stand-in. If starting from raw, simply simmer chicken breasts in the broth until cooked through, then shred and return them to the pot to finish your Green Chili Chicken Soup.
Final Thoughts
This Green Chili Chicken Soup is the kind of recipe you’ll come back to again and again. It’s easy, comforting, and completely customizable—perfect for busy nights or cozy weekends. Give it a try and don’t be surprised if it becomes a staple at your table!
Print
Green Chili Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Green Chili Chicken Soup is a flavorful, creamy, and comforting dish featuring tender shredded chicken, white beans, and zesty green chiles simmered in a savory salsa verde broth. Perfect for a quick and satisfying meal, it’s enhanced with cumin, oregano, and a touch of lime juice, then finished with sour cream and Monterey Jack cheese for richness. Garnished with fresh cilantro, this soup brings a Mexican-inspired flair to your table while being gluten-free and easy to prepare on the stovetop.
Ingredients
Main Ingredients
- 1 lb cooked shredded chicken (rotisserie or poached)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 cup salsa verde
- 4 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
Spices & Seasonings
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing Ingredients
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- Juice of ½ lime
- Chopped cilantro for garnish
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Base Ingredients: Stir in the diced green chiles, salsa verde, chicken broth, and white beans. Then add cumin, oregano, salt, and black pepper. Mix everything well and bring the mixture to a simmer over medium heat.
- Add Chicken and Simmer: Add the cooked shredded chicken to the pot. Let the soup simmer gently for 10–15 minutes to allow the flavors to meld together and the chicken to heat through.
- Incorporate Creaminess: Reduce the heat to low. Stir in the sour cream, shredded Monterey Jack cheese, and the juice of half a lime. Cook for another 2–3 minutes, stirring gently, until the soup is creamy and thoroughly warmed.
- Final Taste and Serve: Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with chopped cilantro and, if desired, additional cheese or sour cream for extra richness.
Notes
- This soup can also be made using a slow cooker or an Instant Pot for convenience.
- For a spicier kick, add chopped jalapeños or hot green chiles along with the diced green chiles.
- Leftover soup freezes well; store in airtight containers for up to 3 months and thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 3g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg
