Turn up the heat with hearty Green Chile Chicken Soup! Simple to make and bursting with vibrant Mexican flavors, this recipe is a keeper.
Spicy Green Chile Chicken Soup Recipe
It’s no secret that I love Mexican food, and this chicken soup hits all of the right notes! Bold, spicy, and hearty, this isn’t your typical soup recipe.
Made with white beans, shredded chicken and spices, it’s definitely not shy in the flavor department. Cozy and comforting, green chile soup is perfect for chilly afternoons and evenings!
Be sure to try my Green Chile Chicken Casserole and White Chicken Chili, too.
Why You’ll Love this Verde Chicken Soup Recipe:
- ONE POT: Made in one pot on the stovetop, clean up is a breeze.
- MAKE AHEAD: Be sure to make a big batch! The flavors intensify the longer it sits so leftovers are just as good (if not better)! This is a great soup recipe to make on the weekend and enjoy all week long. It’s freezer-friendly, too.
- QUICK AND EASY: Simply add the ingredients to a pot and let it simmer. Ready in about 40 minutes, there isn’t much hands-on time required.
How to Make Green Chile Chicken Soup
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the onion, garlic, and spices.
- Add all remaining ingredients.
- Bring to a boil and simmer for 20 minutes.
Can I make this soup ahead of time?
Yes! 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 4 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight.
Reheat on the stovetop or in the microwave for 3 minutes until hot throughout.
What’s kind of chicken should I use?
I like to use cooked shredded chicken in this soup recipe. It’s a great way to use up leftover roasted chicken, or pick up a rotisserie chicken if you’re tight on time. If you don’t have any shredded chicken on hand, bake chicken breasts and shred with two forks before adding to the pot.
What should I serve with chile chicken soup?
Thanks to the beans and chicken, this soup is filling on its own. Top each bowl of soup with your favorite toppings like shredded cheese, sour cream, and tortilla strips for a tasty and comforting meal.
Recipe Tips and Notes
- 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.
- Drain and rinse the beans well before adding them to the pot. This will help to get rid of extra salt or any metallic taste.
- If making this soup ahead of time, let it cool completely before refrigerating or freezing.
Vibrant Mexican flavors shine through each bite of homemade green chile chicken soup. Hearty and comforting, you’ll want to make a double batch!
More Chicken Soup Recipes We Love
- Crockpot Lemon Chicken Orzo Soup
- Creamy Chicken Noodle Soup
- Crockpot Chicken Tortilla Soup
- Chicken Wild Rice Soup
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Green Chile Chicken Soup Recipe
- 2 tablespoons olive oil
- ½ onion diced
- 4 cloves cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 ounces diced green chiles 1 can
- 29 ounces white beans drained and rinsed (2 cans)
- 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
- 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 cloves
- 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
- 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: If making this soup ahead of time, let it fully cool before refrigerating or freezing.
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