It’s no secret that I love Mexican food, and this green chile chicken soup hits all the right notes! Loaded with melt-in-your-mouth shredded chicken, hearty white beans, and a spicy green chile and enchilada broth, this soup is a flavor explosion in every bite. I always top mine with fresh cilantro, avocado slices, cheese, sour cream, and red onions for even more deliciousness!
Aside from it being so delicious, this chicken soup with green chiles couldn’t be easier to make. I use leftover shredded chicken (usually rotisserie) to save time and canned white beans for convenience! I can easily have this dinner on the table in less than 40 minutes, and my family can’t get enough of it – it’s that good!
What’s in This Green Chile Chicken Soup Recipe?
Under 10 ingredients? Check. A simple and easy-to-follow recipe? Check! This soup has all the makings of a weeknight staple. I should know, it’s a regular in my home!
- Olive Oil: Softens the onion and garlic and enhances the soup’s flavor.
- Onion: Adds tons of flavor to the soup base.
- Garlic: When cooked until fragrant, garlic becomes less spicy and more sweet. The garlic flavor is essential in this soup!
- Spices: Ground cumin and ground coriander add depth and warmth.
- Diced Green Chiles: Use your favorite brand of canned green chiles! I usually use the Ortega brand, but any will do.
- White Beans: Makes this soup hearty and filling.
- Shredded Chicken: Use leftover shredded chicken or rotisserie to save time. You can also cook and shred your own chicken breast or thighs.
- Green Enchilada Sauce: Adds a delicious tangy and slightly spicy flavor to the broth.
- Chicken Broth: Use a low-sodium broth to control the amount of salt.
- Toppings: Fresh cilantro, avocado slices, shredded cheese, sour cream, lime, and pickled red onions are my favorite toppings! Use whatever you like or have on hand.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
I love making a batch of this soup to enjoy for several days! Once cooled, store in an airtight container in the refrigerator for up to 3 days. Don’t add any toppings until you’re ready to serve. Reheat on the stovetop or in the microwave until hot throughout.
How to Freeze
This green chile chicken enchilada soup freezes really well, too. Let it cool completely and transfer to a freezer-safe container or bag. It’ll keep in the freezer for up to 3 months. Always let it thaw overnight in the fridge before reheating on the stove or in the microwave.
Notes and Tips
- Always drain and rinse the white beans a few times before adding them to the soup. Canned beans usually have added salt, so rinsing helps keep the sodium levels in check.
- Use a heavy-bottomed pan (like a Dutch oven) to make this soup. It’ll heat evenly and prevent any burning or sticking to the bottom.
- If you have any leftovers, always let the soup cool completely before storing them.
Top Reader Review
“Easy to make, used what I had on hand in the kitchen and my husband (with a cold) loved it!
A nice change from the traditional “chicken soup for a cold” recipe.
Thank you!” – Tracy
Green Chile Chicken Soup Recipe
Ingredients
- 2 tablespoons olive oil
- ½ onion diced
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 ounces diced green chiles 1 can
- 29 ounces white beans 2 cans, drained and rinsed
- 15 ounces green enchilada sauce 1 can
- 3 cups cooked shredded chicken
- 4 cups low-sodium chicken broth
- Cilantro, shredded cheese, avocado, sour cream, lime, and pickled red onions for serving
Instructions
- Heat the oil in a large Dutch oven. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.2 tablespoons olive oil, ½ onion, 4 cloves garlic
- Add the cumin and coriander and continue to cook for 2 more minutes.1 teaspoon ground cumin, 1 teaspoon ground coriander
- Add the chiles, beans, enchilada sauce, chicken, and chicken broth.4 ounces diced green chiles, 29 ounces white beans, 15 ounces green enchilada sauce, 3 cups cooked shredded chicken, 4 cups low-sodium chicken broth
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.Cilantro, shredded cheese, avocado, sour cream, lime, and pickled red onions
Notes
- Pan: Make this soup in a heavy bottomed pan or Dutch oven. It will distribute the heat more evenly and the bottom is less likely to scorch.
- Beans: Drain and rinse your beans well before adding them to the pot. This will help to get rid of extra salt or any metallic taste.
- Storage: Store green chile chicken soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Let it cool fully to room temp before storing.
How to Make Green Chile Chicken Soup Step by Step
Saute the Onions and Garlic: In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1/2 an onion (chopped) and 4 cloves of garlic (minced) and cook until fragrant – about 3 minutes. Be sure to stir frequently to prevent burning.
Add the Spices: Mix in 1 teaspoon ground cumin and 1 teaspoon ground coriander.
Add the Liquids: Stir in 4 ounces of diced green chiles (1 can), 29 ounces of white beans (2 cans, drained), 15 ounces of green enchilada sauce (1 can), 3 cups of cooked shredded chicken, and 4 cups of low-sodium chicken broth.
Cook and Serve: Bring the mixture to a boil, reduce the heat, and let it simmer for 20 minutes. Serve hot and top with your favorite toppings! I used fresh cilantro, shredded cheese, a sliced avocado, sour cream, lime slices (squeeze over some lime juice before eating), and pickled red onions.
Under Ingredients it lists “4 cloves cloves minced” – I’m making a assumption that you mean 4 cloves garlic minced” correct?
Yes!
Easy to make, used what I had on hand in the kitchen and my husband (with a cold) loved it!
A nice change from the traditional “chicken soup for a cold” recipe.
Thank you!
I’m so glad he enjoyed it! Thanks so much for sharing, Tracy!