Green Chili Chicken Soup is a comforting, flavorful soup packed with tender chicken, roasted green chiles, and a savory blend of spices. It’s warm, slightly spicy, and perfect for chilly evenings or when you’re craving something hearty and soul-soothing.
Why You’ll Love This Recipe
This soup is simple to make yet full of bold Southwestern flavors. It’s made with wholesome ingredients, comes together in under an hour, and is naturally gluten-free. With juicy chicken, creamy broth, and zesty green chilies, it’s a one-pot wonder you’ll want to make again and again. Great for meal prep or feeding a crowd.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Onion, diced
- Garlic, minced
- Canned diced green chiles (mild or hot, depending on preference)
- Chicken broth
- Diced tomatoes (optional)
- Ground cumin
- Dried oregano
- Salt and pepper
- Lime juice (for brightness)
- Optional: canned white beans or corn for added texture
- Fresh cilantro (for garnish)
directions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add the chicken, green chiles, chicken broth, cumin, oregano, salt, and pepper.
- Bring to a simmer. Cover and cook for 20–25 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken, shred with two forks, then return to the pot.
- Stir in lime juice and adjust seasoning to taste.
- Optional: add white beans or corn and cook for another 5 minutes.
- Serve hot, garnished with chopped cilantro.
Servings and timing
Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
- Use rotisserie chicken for a shortcut
- Add cream cheese or heavy cream for a creamy version
- Stir in cooked rice or quinoa to make it more filling
- Add jalapeños for extra heat
- Use tomatillos or salsa verde for more tang and depth
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave individual portions for 1–2 minutes.
This soup also freezes well—cool completely, store in freezer-safe containers, and freeze for up to 2 months. Thaw overnight and reheat before serving.
FAQs
Can I use canned green chiles?
Yes, canned green chiles are perfect for this recipe. Choose mild or hot based on your spice preference.
Can I make this in a slow cooker?
Absolutely. Cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and stir it back in.
Is this soup spicy?
It has mild to moderate heat. Adjust with more or less green chiles or add jalapeños for extra spice.
Can I make it creamy?
Yes, stir in cream cheese, sour cream, or heavy cream at the end for a creamy twist.
What kind of chicken works best?
Boneless skinless thighs are flavorful and tender, but breasts also work well.
Can I add beans to this soup?
Yes, white beans or pinto beans are great additions for extra protein and texture.
Is this soup gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check any packaged items like broth.
How can I thicken the soup?
Mash a few of the beans or stir in a cornstarch slurry if you want a thicker consistency.
What toppings go well with this soup?
Shredded cheese, sour cream, avocado slices, tortilla strips, or fresh cilantro are all great options.
Can I freeze Green Chili Chicken Soup?
Yes, it freezes well. Store in a freezer-safe container for up to 2 months.
Conclusion
Green Chili Chicken Soup is a cozy, zesty, and wholesome meal that’s perfect for any time of year. Whether you make it creamy or keep it light, it’s full of flavor and easy to customize. Keep it on hand for a nourishing weeknight dinner or when you’re craving a bowl of comfort with a little kick.
Print
Green Chili Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Description
This creamy Green Chili Chicken Soup is loaded with tender shredded chicken, mild green chiles, sweet corn, and a blend of spices in a rich, comforting broth. It’s the perfect weeknight dinner or chilly-weather favorite—ready in under an hour!
Ingredients
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon chili powder
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Salt and pepper, to taste
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1 (4 oz) can diced green chiles
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3 cups cooked, shredded chicken
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1 (15 oz) can corn, drained (or 1 1/2 cups frozen corn)
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4 cups chicken broth
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4 oz cream cheese, softened and cubed
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1 cup half-and-half or heavy cream
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Optional toppings: shredded cheese, chopped cilantro, crushed tortilla chips, sliced jalapeños
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft, about 3–4 minutes.
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Add garlic, cumin, oregano, chili powder, salt, and pepper. Stir and cook for 30 seconds.
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Stir in green chiles, shredded chicken, corn, and chicken broth. Bring to a simmer.
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Reduce heat to low and stir in the cream cheese. Stir frequently until fully melted and incorporated.
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Add the half-and-half and continue to simmer gently (do not boil) for 5–10 more minutes until heated through and slightly thickened.
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Taste and adjust seasoning as needed.
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Serve hot, topped with your favorite garnishes.
Notes
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Rotisserie chicken works great for this recipe.
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For a spicier version, use hot green chiles or add a pinch of cayenne.
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This soup reheats well and can be frozen for up to 2 months.