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A bowl of the chicken chili with toppings.
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4.85 from 20 votes

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!
Course Soup
Cuisine American
Keyword chicken chili, green chili chicken soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 382kcal
Author Sue Ringsdorf

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

  1. Rotisserie chicken can be used for a shortcut.
  2. You can use any kind of beans.
  3. Tailor the spice level by adjusting the jalapeños, green chiles, salsa verde, and cumin.
  4. Leftovers are great for 3-4 days, stored in the refrigerator.

Nutrition

Calories: 382kcal | Carbohydrates: 28g | Protein: 49g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 121mg | Sodium: 1379mg | Potassium: 976mg | Fiber: 7g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 19mg | Calcium: 129mg | Iron: 5mg