Green Chile Chicken Soup
Soup is a classic comfort food that can warm you up from the inside out. And when it comes to soup recipes, there’s nothing quite like Green Chile Chicken Soup. This hearty and flavorful dish combines tender chicken, creamy broth, and spicy green chilies for a bold and satisfying flavor profile.
Whether you’re looking for a cozy dinner on a chilly night or an easy meal to make ahead of time, this Green Chile Chicken Soup Recipe is sure to become a new favorite in your kitchen. So grab your ingredients and get ready to savor every bite of this delicious soup!
Why You’ll Love Green Chile Chicken Soup
I love green chicken enchiladas, in fact there are probably my favorite thing to order at a Mexican Restaurant. When I was thinking of a soup to make up I took one look at my pantry and realized that I had ingredients to make a green chicken enchilada soup. And I have to say that the outcome was everything that I hoped it would be.
If you’re a fan of spicy and flavorful soups, then you’ll definitely fall in love with Green Chile Chicken Soup. This mouth-watering soup is a perfect blend of tender chicken, creamy broth, and the zesty taste of roasted green chilies that will leave your taste buds buzzing.
Here are some reasons why you’ll love Green Chile Chicken Soup:
- It’s packed with flavor: The combination of chicken and green chilies creates an explosion of flavors that will have you wanting more. The slow-cooked chicken adds a richness to the broth while the fire roasted green chilies bring a smoky heat to every spoonful.
- It’s healthy: With its abundance of vegetables and lean protein from the chicken, this soup is not only delicious but also nutritious. Plus, it’s gluten-free!
- It’s easy to make: You don’t need any fancy cooking skills or rare ingredients to whip up this delectable soup at home. Most recipes call for simple ingredients such as onions, corn, canned beans, chicken broth, and green chilies.
- It’s versatile: Whether you want to enjoy it as a hearty main dish or use it as a tasty side dish for tacos or burritos – Green Chile Chicken Soup can do both! Its versatility makes it perfect for meal prep too.
- It’s comforting: There are few things more comforting than tucking into a bowl of warm and satisfying soup on cold winter nights – especially when there’s an irresistible kick from the green chilies.
If you love a south of the border flavor than this Green Chile Chicken Soup is absolutely worth adding to your meal rotation.
Items Used To Make This Recipe
We all have our favorite items that we like to keep in our kitchen to make cooking as simple and enjoyable as possible. Here are some of those items that like to keep on hand. I have included the link to find them on Amazon to make it easier for you to find them.
- 1 Dutch Oven to make this Green Chile Chicken Soup on the stove top or a Slow Cooker if you want to add the ingredients and just walk away and let the flavors do their magic.
- 1 Large Skillet with a lid
- 1 Cutting Board
- 1 Cutting knife
Ingredients For Green Chile Chicken Soup
- 3 Chicken Breasts cooked and shredded
- 5 Cups Chicken Broth
- 1 16 Ounce Jar of Salsa Verde
- 1 14 Ounce Can of White Beans Cannellini Beans or Navy Beans drained and rinsed
- 1 14 Ounce Can of Corn drained and rinsed
- 1 4 ounce Can of Diced Fire Roasted Green Chiles
- 1 Onion diced and sautéed
- 2 Tablespoons Olive Oil
- 1 1/2 Tablespoon Lime Juice
- 1/2 teaspoon Cumin add more if you like it spicy
- 1/2 teaspoon Chili Powder add more if you like it spicy
- 1/2 teaspoon Salt
How To Make Green Chile Chicken Soup
This recipe calls for 3 chicken breasts that have been cooked and shredded. To cook the chicken place a few tablespoons of olive oil into a large skillet and sear on each side for 5 minutes.
Cover the chicken with chicken broth and place the lid onto the pan. Cook for 7-10 minutes or until the internal temperature reaches 165 degrees Fairenheight.
Remove the chicken from the skillet and place onto a cutting board. Using a fork and knife shred the chicken into small pieces.
In a Dutch Oven or Slow Cooker place the shredded chicken, corn, beans, salsa verde, fire roasted diced green chiles, cumin, chili powder, salt, sautéed onions, lime juice and chicken broth.
If you like your soup extra spicy add some jalapenos or more of the Fire Roasted Chiles.
When using a Dutch Oven place the lid onto the soup and let it cook on medium high heat for 1 hour.
If using a slow cooker place the lid onto the soup and let it cook for 2 hours.
When ready to serve add some sour cream, avocado, shredded cheese, or cilantro to the top of the soup to give it some extra flavor.
I love to add diced Avocado to my soup with some shredded cheddar cheese. Make my Cheese Quesadilla Recipe as a perfect companion to this Green Chile Chicken Soup.
Possible Variations To This Soup Recipe
Green Chile Chicken Soup is a classic Mexican soup that has been popular for many years. It’s made with chicken, green chilies, onions, corn and a variety of spices to create a delicious and savory flavor. However, there are several variations to this recipe that you can try to add some variety to your meal plan.
- Creamy Green Chile Chicken Soup: This variation adds cream cheese or heavy cream to the traditional recipe to give it a creamy texture. The addition of cream also tones down the spiciness level of the soup.
- Black beans: Black beans are a great source of protein and fiber and can be an excellent addition to your soup. They will make the soup more filling and satisfying.
- Rice: Adding rice to your Green Chile Chicken Soup will thicken it up and add texture. You can use white or brown rice depending on your preference.
- Avocado: Sliced avocado is a perfect topping for this soup, providing healthy fats, creamy texture, and vibrant green color.
- Cilantro: Fresh cilantro adds flavor as well as bright green color to the dish.
- Tortilla strips/chips: Crunchy tortilla strips or chips can be added for extra texture and flavor.
- Vegetarian Green Chile Soup: If you’re looking for an alternative option that doesn’t include meat, then this vegetarian version is perfect for you! Simply replace the chicken with your favorite beans such as black beans or pinto beans.
- Sour cream: A dollop of sour cream adds creaminess with tangy taste.
- Cheese: Shredded cheese such as Monterey jack cheese or cheddar cheese makes it even more comforting.
- Spicy Green Chile Chicken Soup: For those who like their food especially spicy, adding jalapeños or serrano peppers will give this soup an extra kick!
How To Store Green Chile Chicken Soup
Green chile chicken soup is a delicious and hearty meal that is perfect all year long. However, if you have leftovers or want to make a big batch of the soup ahead of time, you may be wondering how to store it properly.
Here are some tips on how to store green chile chicken soup:
- Let the Soup Cool Down: Before storing your green chile chicken soup, make sure it has cooled down completely. Hot liquids can cause condensation inside containers which leads to bacteria growth.
- Choose the Right Container: When storing your green chile chicken soup, choose an airtight container. Doing this will keep your soup from leaking or spilling when moved around in the fridge or freezer.
- Refrigerate Quickly: If you plan to eat your leftover green chile chicken soup within a few days, store it in an airtight container. And be sure to refrigerate it as soon as possible after cooking.
- Freeze for Longer Storage: If you want to keep your green chile chicken soup for longer storage, consider freezing it instead of keeping it in the fridge. You can freeze individual portions or larger batches in plastic freezer bags or containers with lids.
- Label and Date Your Containers: To avoid confusion and ensure freshness, label each container with the date and contents before storing them in either the refrigerator or freezer.
- Reheat Safely: When reheating this stored soup from the fridge or freezer, always heat until piping hot before eating- at least 165°F (74°C).
Green Chile Chicken Soup
Equipment
- 1 Dutch Oven or Slow Cooker
- 1 Large Skillet
- 1 Cutting Board
- 1 Cutting knife
Ingredients
- 3 Chicken Breasts cooked and shredded
- 5 Cups Chicken Broth
- 1 16 Ounce Jar of Salsa Verde
- 1 14 Ounce Can of White Beans Cannellini Beans or Navy Beans drained and rinsed
- 1 14 Ounce Can of Corn drained and rinsed
- 1 4 ounce Can of Diced Fire Roasted Green Chiles
- 1 Onion diced and sautéed
- 2 Tablespoons Olive Oil
- 1 1/2 Tablespoon Lime Juice
- 1/2 teaspoon Cumin add more if you like it spicy
- 1/2 teaspoon Chili Powder add more if you like it spicy
- 1/2 teaspoon Salt
Instructions
- This recipe calls for 3 chicken breasts that have been cooked and shredded. To cook the chicken place a few tablespoons of olive oil into a large skillet and sear on each side for 5 minutes.Cover the chicken with chicken broth and place the lid onto the pan. Cook for 7-10 minutes or until the internal temperature reaches 165 degrees Fairenheight.Remove the chicken from the skillet and place onto a cutting board. Using a fork and knife shred the chicken into small pieces.
- In a skillet place the olive oil and diced onion sautéing until the onions are translucent. Add the onions to the soup.
- In a Dutch oven or slow cooker place the shredded chicken, corn, beans, salsa verde, fire roasted diced green chiles, cumin, chili powder, salt, sautéed onions, lime juice and chicken broth.
- If using a Dutch Oven place the lid onto the soup and let it cook on medium high heat for 1 hour.If using a slow cooker place the lid onto the soup and let it cook for 2 hours.
- When ready to serve add some sour cream, avocado, shredded cheese, or cilantro to the top of the soup to give it some extra flavor.
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