This Green Chile Chicken Soup is a warm hug in a bowl! Packed with tender chicken, zesty green chiles, and a touch of spice, it’s perfect for chilly nights or when you need a little comfort.
I love how quick it is to make this soup! Just throw everything in, let it simmer, and enjoy. Serve it with some crispy tortilla chips on top, and you’re all set for a cozy meal!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing your veggies. You can substitute it with avocado oil or vegetable oil if you prefer. It’s important to use a good quality oil for better flavor.
Onion: Dicing a medium onion brings sweetness to the soup. Yellow onions work best, but you can use red onions for a bolder flavor or even shallots for a milder taste.
Green Chiles: The canned diced green chiles add an excellent depth of flavor. If you can’t find canned chiles, fresh Anaheim or Poblano chiles can be roasted and diced for a nice alternative.
Chicken: I usually use rotisserie chicken for its tenderness and ease. Shredded leftover cooked chicken also works perfectly. For a lighter option, grilled or poached chicken breast is great, too!
Beans: I love using cannellini beans for creaminess, but great northern beans fit equally well. If you’re not a fan of beans, feel free to leave them out.
How Do I Get the Best Flavors from My Soup?
Building layers of flavors in your soup is essential. Start by sautéing the onions, celery, and carrots to soften them and enhance their sweetness. This step is crucial because it lays the groundwork for your soup’s flavor.
- Heat the olive oil to medium before adding your chopped vegetables.
- Cook them slowly until they soften—5-7 minutes works well. Then add the garlic and stir it in for just a minute.
- Combine all ingredients and let the soup simmer! This time allows the spices and veggies to infuse the broth.
Don’t forget to taste and adjust the seasoning. Sometimes, a dash of extra salt or a squeeze of lime can really elevate the flavors!
How to Make Green Chile Chicken Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 2 cups cooked chicken breast, shredded
- 4 cups chicken broth (preferably low sodium)
Flavorful Additions:
- 1 can (4 ounces) diced green chiles (Roasted Anaheim or Hatch chiles work well)
- 1 cup white beans (cannellini or great northern), drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Seasoning & Garnish:
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt, for serving (optional)
- Jalapeno slices, for serving (optional)
Time Needed:
This recipe will take about 30 minutes to prepare and make. You’ll need around 10 minutes for chopping and prepping your ingredients, and then about 20 minutes to cook and let the flavors develop. It’s a quick yet hearty dish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, stirring occasionally until the vegetables are softened and the onion becomes translucent.
2. Add Garlic:
Throw in the minced garlic and continue to cook for another minute. You want the garlic to become fragrant, but you don’t want it to burn, so keep an eye on it!
3. Mix in Remaining Ingredients:
Next, add the shredded chicken, chicken broth, diced green chiles, drained white beans, ground cumin, and dried oregano to the pot. Stir everything together until well mixed.
4. Bring to a Boil:
Increase the heat to bring the soup to a boil. Once it starts boiling, reduce the heat to a simmer. Let it cook gently for 15-20 minutes. This will allow all those delicious flavors to combine and the soup to thicken just a bit!
5. Season and Serve:
Before serving, taste your soup and add salt and freshly ground black pepper as needed. Once seasoned to your liking, ladle the soup into bowls. Garnish with fresh cilantro leaves and, if you like, a dollop of sour cream or Greek yogurt. For those who enjoy some heat, add jalapeño slices on the side.
6. Enjoy:
Serve your warm Green Chile Chicken Soup with some warm corn or flour tortillas or crispy tortilla chips for an extra treat. Enjoy the warmth and flavors of this comforting meal!
This soup is truly bright, flavorful, and hearty—a wonderful option for a quick meal that packs a tasty green chile kick!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, just make sure to thaw it completely before adding it to the pot. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Cooked, shredded rotisserie chicken is also a great time-saver!
Can I Make This Soup Dairy-Free?
Yes, you can easily make this soup dairy-free! Simply omit the sour cream or Greek yogurt topping. For added creaminess, you could blend in some avocado or add a splash of coconut milk instead.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze the soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating!
What Can I Serve with Green Chile Chicken Soup?
This soup goes wonderfully with warm tortillas, tortilla chips, or a side of cornbread. For a lighter meal, consider serving it over a bed of greens or alongside a simple salad to balance the heartiness of the soup.
