Green Chili Chicken Soup will keep you warm on chilly days. Full of protein with plenty of chicken and white beans, this easy soup also has some spice. Tailor it to your taste buds!
Keyword chicken chili, green chili chicken soup
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Sue Ringsdorf
1mediumjalapeno- diced (and de-seeded if too spicy)
kosher salt and freshly ground black pepper
14 oz. cangreen chili peppers- mild (or hot)
2 1/2poundsboneless, skinless chicken breasts- cut into 2 inch cubes
30oz. canscannellini beans
avocado slices, tortilla strips, sour cream, shredded cheese- to serve
In a large stock pan, heat olive oil to medium heat. Add diced onion and jalapeño, and sauté until softened, approximately 3-4 minutes. Add garlic and stir for 30 seconds. Then add the chicken, cumin, onion powder, salt, and pepper and saute for 5-6 minutes, until chicken is slightly browned.
Add chicken broth, beans, salsa verde, and green chilies, and bring to a boil. Reduce heat and simmer for approximately 10-15 minutes, or until chicken is cooked through.
Remove chicken to shred. Add it back to pot and simmer on low for another 10 minutes. Check seasonings and adjust according to your tastes.
Serve with optional garnishes - cilantro, avocado slices, tortilla strips, sour cream, shredded cheese, sliced jalapeño, etc.
Rotisserie chicken can be used for a shortcut.
You can use any kind of beans.
Tailor the spice level by adjusting the jalapeños, green chilis, salsa verde, and cumin.
Leftovers are great for up to five days, stored in the refrigerator.