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
Scale
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
