Chicken Soup with Green Chiles
Chicken Soup with Green Chiles will keep you warm on chilly days. Full of protein with plenty of chicken and white beans, this easy soup also has some kick. Feel free to tailor the spice level to your taste buds!
NOTE: This recipe has been updated with a few changes from the original.
Chicken Chili
It’s Winter here in Texas, and by that I mean it’s anywhere from 30 degrees to 75. My blood has thinned since moving south in 1993. I grew up in Iowa, and below-zero days are something that I’ll never forget. Wearing a scarf wasn’t for looks on those days. It was to protect the moisture in your nostrils from freezing as you stepped outside.
Soup Season at our home looks like constant rotations of flavors and textures. We love a spicy Turkey Taco Soup, some delicious Sweet Potato Curry Soup, or this healthy Cowboy Soup any given night of the week!
Why This Recipe Works:
- LEAN – with lots of chicken and white beans
- SIMPLE TO MAKE – easy to make in under an hour
- WITH SOME KICK – jalapeño, chilis, and salsa verde (but easy to adapt)
- LOTS OF FLAVOR – you’ll be making this one again and again!
Don’t forget to sprinkle this green chile chicken soup with all the toppings – chips, avocado, sour cream, and/or shredded cheese!
Ingredients needed for Chicken Soup:
All of these simple ingredients are easy to find in most grocery stores.
- Chicken – I used about 2 1/2 pounds of chicken breast.
- Veggies – Onion, jalapeno, and garlic.
- Olive Oil and Seasonings (cumin, onion powder, salt, and pepper)
- Broth – I prefer to use lower-sodium chicken broth.
- Salsa Verde – A green salsa, otherwise known as tomatillo salsa.
- Beans – White Beans for the win!
- Chiles – A can of green chiles – either medium or hot. (We often use two cans!) You decide.
How to make Green Chile Chicken Soup:
Step 1
Sauté veggies. In a medium stock pot, heat olive oil to medium-high heat. Add onion and jalapeño, and sauté until slightly softened, about 4-5 minutes. Add garlic and stir for 30 seconds.
Step 2
Add chicken and seasonings. Then add the cubed chicken breast and the seasonings (cumin, onion powder, salt, and pepper. Stir well and cook for 5-6 minutes, browning the chicken slightly as you go.
Step 3
Add remaining ingredients. Add the chicken broth, salsa verde, white beans, and green chiles. Bring to a boil, and then reduce heat to a simmer. Cook until chicken is done, about 8-10 more minutes. A digital thermometer should read 160 degrees when done (allowing for a little carry-over cooking).
Step 4
Shred chicken. Remove the chicken from the pot and shred. We use our stand mixer with a paddle attachment to shred chicken. Place shredded back in the pot and simmer for about 10 minutes or until hot.
Step 5
Serve. Serve soup with any combination of chips, avocado, sour cream, and shredded cheese.
Storing and freezing:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- It also freezes well for up to 3 months.
Possible Variations:
- Use rotisserie chicken instead of cooking your own. It won’t save you a lot of time, but both ways are delicious.
- Adapt the spice level. You can easily leave out the jalapeño, use less cumin (although it is more smokey than spicy), and use mild chiles and salsa verde.
- Use different beans. I prefer white beans in this soup, but you could try others if you’d like.
- Vegetable broth works instead of chicken broth.
- You could also use chicken thighs instead of breasts. Or a combo would be good too.
Other delicious soup recipes:
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Make this soup next: Creamy Wild Rice Soup with Mushrooms
xoxo ~Sue
Chicken Soup with Green Chiles
Ingredients
For the veggies:
- 1-2 Tablespoons olive oil
- 1 medium onion – diced
- 1 medium jalapeno – diced (and de-seeded if too spicy)
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper
- 2 Tablespoons ground cumin
- 1 teaspoon onion powder
Chicken and remaining:
- 3-4 cups chicken broth
- 2 cups salsa verde
- 4 oz. green chiles (canned) – mild (or hot)
- 2 1/2 pounds boneless, skinless chicken breasts – cut into 2 inch cubes
- 30 oz. cannellini beans (canned)
- avocado slices, tortilla strips, sour cream, shredded cheese – to serve
Instructions
- Sauté veggies. In a medium stock pot, heat olive oil to medium-high heat. Add onion and jalapeño, and sauté until slightly softened, about 4-5 minutes. Add garlic and stir for 30 seconds.1-2 Tablespoons olive oil, 1 medium onion, 1 medium jalapeno, 3 cloves garlic
- Add chicken and seasonings. Then add the cubed chicken breast and the seasonings (cumin, onion powder, salt, and pepper. Stir well and cook for 5-6 minutes, browning the chicken slightly as you go.2 1/2 pounds boneless, skinless chicken breasts, kosher salt and freshly ground black pepper, 2 Tablespoons ground cumin, 1 teaspoon onion powder
- Add remaining ingredients. Add the chicken broth, salsa verde, white beans, and green chilis. Bring to a boil, and then reduce heat to a simmer. Cook until chicken is done, about 8-10 more minutes. A digital thermometer should read 160 degrees when done (allowing for a little carry-over cooking).3-4 cups chicken broth, 2 cups salsa verde, 30 oz. cannellini beans (canned), 4 oz. green chiles (canned)
- Shred chicken. Remove the chicken from the pot and shred. We use our stand mixer with a paddle attachment to shred chicken. Place shredded back in the pot and simmer for about 10 minutes or until hot.
- Serve. Serve soup with any combination of chips, avocado, sour cream, and shredded cheese.avocado slices, tortilla strips, sour cream, shredded cheese
Notes
- Rotisserie chicken can be used for a shortcut.
- You can use any kind of beans.
- Tailor the spice level by adjusting the jalapeños, green chiles, salsa verde, and cumin.
- Leftovers are great for 3-4 days, stored in the refrigerator.
This recipe is GREAT as is. But, love to cook so I will almost always mix up the recipe. I used pinto beans my first time and this was so delicious. Then I made it again with hominy and one medium can of corn. Great again. This is a fantastic soup as is for any soup lover like me. And it is very easy to make. Thank you Suebee.
Thanks so much for your feedback, Skip!
Ok… I made it again. So easy! Each time it gets easier! I made it for my parents however, I need to make more because I wanted to have more for my house! My dad said the beans look hard but when he bit down… oh my, soft and yummy! Great flavor. I didn’t add as much jalapeño as I would for myself and it was still flavorful! A go to soup now!!
I love to hear this, Michelle! 🙂
Sounds delicious, but not sure how to do in an instant pot. Would like a few guidelines, if anyone could share them. Thank you.
I don’t normally cook soups in my instant pot. This recipe doesn’t take long on the stovetop.
I used two jalapeños (we like it spicy!) & a rotisserie chicken. I also added a cup of rice right before the last simmer. This was absolutely delicious. Thanks for the recipe!
I had been eying this recipe for a while and finally got around to making it this weekend. It was delicious! And the leftovers made for a perfect lunch on this rainy Monday afternoon.
I will definitely be making this recipe again and adding more spice next time!
So great to hear, Brynn!
Made this a few nights ago and realized I should have doubled it. It made enough for a few meals, but my husband and I are pretty big soup and chili fans and I would have liked more leftovers. Tickled me to see my three-year-old grand daughter gobble it up too. She wanted to try it, so I gave her a small amount because I had left some of the seeds in it and thought it would be too spicy for her. Served it with cheese, sour cream and chips of course, and she asked for more. She said, “I like spicy food Grandma”.
This soup was great! Modified it slightly to cook in my Instant Pot (continuing to justify that purchase) but otherwise followed you to the letter! Very flavorful and perfect for this fall day!
Hi Linda! I’m thrilled that you enjoyed this soup. One of our favorites!
We finally made your famous chicken chili. I ate so much I will be miserable for hours. Delicious. You got 7 thumbs up from our table of 4. Abigail is still debating on the 8th thumb.
Haha! Maybe Abigail needed more spice?! I’m glad ya’ll enjoyed it. 🙂
So good. With all of this Texas cold weather, I was looking for a new soup and this was great and easy. I used Rotessiere chicken from Sam’s Club that I had at home. Will definitely make it again!!!
Yes, this one is a winner for cold weather! Great idea to use a shortcut too, Michelle!
Loved it!! Even Jonathan liked it (he’s not much for beans) so I said next time I’d make a double batch with some thigh meat as well.
That’s a great idea, Shari! 🙂
We made this tonight and will for sure make again! I had already had chicken cooking in broth in the instant pot before decided on what to do with it, so I modified a bit. I got the rest of it going, and then added my shredded chicken (and the broth) in. Next time, I’ll make it as stated here or else try to do the whole thing in the Instant Pot. Delicious AND healthy – awesome!!
Hi Sadie! I’m glad ya’ll enjoyed it! I just got an instant pot so am still experimenting with it. 🙂
Whoaza! I get all of that for 371 calories! Sold!
Yup!! 🙂