Green Chile Chicken Soup

Very little beats a warm, flavorful bowl of green chile chicken soup, especially on a chilly day or when you’re craving some comforting spice. This recipe is loaded with zesty flavors, smoky green chiles and tender chicken, all simmered in a savory broth that’s perfect for a cozy dinner. To add to this recipe’s appeal, it’s easy enough for a weeknight, and you can tweak the spice level to suit your taste. Want it mild? No problem. Craving extra heat? Just add more chiles. It’s all in your hands.

Ingredients for Green Chile Chicken Soup

• Olive oil: The olive oil helps cook the chicken and veggies while adding richness to every layer.
• Chicken thighs: Chicken thighs are juicier and more flavorful than breasts, which makes them ideal here.
• Onion: Chopped onion brings in that sweet, aromatic base every great soup needs.
• Garlic cloves: Garlic adds a familiar warmth and depth, so you won’t want to skip it.
• Chili powder, cumin, smoked paprika, oregano and pepper: These spices make the soup smoky, earthy and full of bold flavors.
• White kidney or cannellini beans: These beans give the soup some hearty texture and a bit of creaminess without using any dairy.
• Frozen corn: The corn adds a touch of sweetness that nicely balances the smoky and spicy flavors.
• Green chiles: The star ingredient. They add that distinctive Southwestern flavor and a bit of kick—adjust the amount if you like it spicier.
• Salsa verde: The salsa verde ties everything together with its tangy, vibrant taste.
• Chicken broth: Reduced-sodium broth keeps the base flavorful without overloading on salt.
• Cilantro leaves: Fresh cilantro stirred in at the end gives a burst of brightness to this chicken soup with green chiles.

Directions

Step 1: Cook the chicken

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Heat 1 tablespoon of the olive oil in a Dutch oven or stock pot over medium heat. Add the cubed chicken and let it cook for four to five minutes, stirring occasionally, until the edges are browned. Remove the chicken and set it aside.

Step 2: Cook the veggies

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Add the remaining 1 tablespoon of olive oil to the pot. Toss in the chopped onion and cook it for three to four minutes, just until it softens up. Stir in the garlic, chili powder, cumin, smoked paprika, oregano and pepper, cooking until fragrant, another one to two minutes.

Step 3: Simmer the soup

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Add the chicken back to the pot, and stir in the beans, corn, green chiles, salsa verde and chicken broth. Give it all a good stir, then bring it to a simmer. Let it cook for 15 to 20 minutes, or until the chicken is tender and the flavors are well blended. Just before serving, stir in the chopped cilantro.

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Green Chile Chicken Soup Variations

• Make it creamy: Stir in some sour cream or heavy cream just before serving to add a rich texture without overpowering the flavors.
• Try a veggie version: Skip the chicken and use more beans or add in extra veggies like zucchini or bell peppers. Use vegetable broth to keep it vegetarian.
• Add extra heat: Want it hotter? Add a diced jalapeno along with the onion, or use hot green chiles instead of mild ones.

How to Store Green Chile Chicken Soup

Store it in an airtight container in the fridge for up to four days. The flavors will get even better with time.

How long does green chile chicken soup last?

This soup will last up to four days in the refrigerator. If you’d like it to last longer, consider freezing it.

Green Chili Chicken Soup Tips

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What can I serve with this green chile soup with chicken?

This soup pairs well with warm tortillas, some crusty bread or even a light side salad.

Can I use chicken breasts instead of thighs?

For sure! Chicken breasts work fine—just keep an eye on them so they don’t overcook and dry out.

How can I thicken the soup?

Mash some of the beans before adding them in, or mix a little cornstarch with water and stir it into the soup in the last few minutes of cooking.