This Green Chile Chicken Soup is a warm and cozy dish packed with flavors! Juicy chicken and zesty green chiles come together in a delicious broth that’s hard to resist.
It’s perfect for chilly days, and you’ll love how easy it is to make. I whipped up a batch and had leftovers that tasted even better the next day—bonus! 🥣
Key Ingredients & Substitutions
Green chiles: Roasted, peeled, and chopped green chiles are key for flavor. You can choose mild or hot depending on your heat preference. If fresh chiles aren’t available, canned green chiles work just fine, too!
Cooked chicken: Rotisserie chicken is super handy and adds great flavor. If you’re cooking chicken from scratch, consider poaching it to keep it juicy. You can also use leftover chicken from a previous meal!
White beans: These add creaminess and protein to the soup. If you’re not a fan, you can swap with black beans or kidney beans. For a healthier choice, skip the beans entirely!
Potatoes: Adding diced potatoes makes the soup heartier, but it’s optional. You can substitute with sweet potatoes or skip entirely for a lighter version.
How Do I Get the Flavor Just Right?
Getting the right flavor balance is important in this soup. Start by sautéing the onions and garlic properly—the more they caramelize, the deeper the flavor! Here’s a quick guide:
- Don’t rush the onions; let them cook until they’re soft and translucent.
- Stir in the green chiles and spices, and sauté for a couple of minutes. This helps release their aroma.
- Taste as you go! Adjust with more lime juice, salt or pepper to match your preference.
Final tip: Letting the soup simmer longer allows the flavors to deepen, so don’t be afraid to cook it a bit longer after adding the chicken and beans!
How to Make Green Chile Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie or cooked breasts)
- 2 cups green chiles, roasted, peeled, and chopped (mild or hot depending on preference)
- 4 cups chicken broth
- 1 cup white beans, cooked or canned (drained and rinsed)
- 1 cup diced peeled potatoes (optional, for heartiness)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and ground black pepper to taste
- Juice of 1 lime
- Fresh jalapeño slices for garnish
- Fresh cilantro leaves for garnish
- Sour cream or Greek yogurt for garnish
- Red pepper flakes (optional, for additional heat)
How Much Time Will You Need?
This delicious Green Chile Chicken Soup will take about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish—quick and satisfying!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and sauté for about 4-5 minutes until it’s soft and translucent. This brings out all the sweet flavors of the onion!
2. Add Garlic:
Next, toss in the minced garlic and cook for another minute until it’s fragrant. Don’t let it burn—garlic can turn bitter quickly!
3. Stir in the Goodness:
Now, stir in the chopped green chiles, diced potatoes if you’re using them, cumin, and dried oregano. Cook for 2-3 minutes to let those flavors meld together.
4. Bring to a Boil:
Pour in the chicken broth, and bring it to a boil! Once boiling, reduce the heat and let it simmer until the potatoes are tender, which should take about 10-15 minutes.
5. Add Chicken and Beans:
Stir in the shredded chicken and white beans. Mix it all together and heat through for about 5 minutes. This is where your soup starts to chili out!
6. Season to Taste:
Season your soup with salt, pepper, and lime juice—taste it and adjust as needed for your preference. You want it bright and flavorful!
7. Garnish and Serve:
Ladle the soup into bowls and garnish with a dollop of sour cream or Greek yogurt, fresh jalapeño slices, and cilantro leaves. If you like it spicy, sprinkle some red pepper flakes on top!
8. Enjoy!
Serve hot, with a wedge of lime on the side for an extra burst of flavor. This soup is fragrant, hearty, and will warm you from the inside out!
And there you have it, a comforting bowl of Green Chile Chicken Soup that’s perfect for any day! Enjoy every spoonful! 🍲
Can I Use Fresh Green Chiles Instead of Roasted Ones?
Absolutely! If using fresh chiles, roast them on a grill or in the oven until the skin is charred. Then, peel, seed, and chop them before adding to the soup. Adjust the quantity based on your heat preference!
What Can I Substitute for Chicken?
If you’re looking for a meatless option, you can replace the chicken with additional white beans or chickpeas for protein. For a turkey variation, use shredded cooked turkey instead of chicken.
How to Store Leftover Soup?
Leftovers can be stored in airtight containers in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat or in the microwave until heated through. You can add a splash of broth to loosen it up if it thickens in the fridge.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove.
