If comfort has a flavor, then Green Chili Chicken Soup is practically its definition. This bowl of goodness brings together tender chicken, mild heat from green chilies, and a luscious creaminess that makes every spoonful irresistible. Whether you need a weeknight dinner that warms the soul or want to impress friends with Southwestern flair, this soup is guaranteed to earn rave reviews at your table. Each ingredient shines, coming together to create a meal that’s hearty, simple, and so completely satisfying.
Ingredients You’ll Need
Gathering the ingredients for this Green Chili Chicken Soup honestly couldn’t be simpler, and each one brings something essential to the party. From the savory base of aromatics to the creamy finish, every component plays a starring role in crafting flavor, color, and texture everyone will love.
- Olive oil: Adds a subtle, fruity base that helps soften the onion and start building flavor from the very first step.
- Yellow onion, diced: Provides sweetness and a savory backbone that forms the heart of this soup.
- Garlic, minced: Infuses the broth with irresistible depth and warmth.
- Diced green chilies (canned): Brings gentle heat, tang, and signature green color without overpowering spice.
- Ground cumin: Delivers earthy aroma and that Southwestern flavor everyone craves.
- Chili powder: Offers a mild heat that balances the green chilies and deepens the broth’s color.
- Dried oregano: Introduces a lovely herbal note that brightens every bite.
- Low-sodium chicken broth: The body of the soup, keeping it light while letting all other flavors shine through.
- Cooked shredded chicken: Makes the soup hearty and full of protein, perfect for using up leftovers or rotisserie chicken.
- Frozen or canned corn: Adds sweet pops of flavor and a touch of golden color for visual appeal.
- White beans (canned): Boosts creaminess and fiber while soaking up all the wonderful broth.
- Sour cream: The secret to velvety texture and a slight tang that balances the heat.
- Shredded Monterey Jack or Pepper Jack cheese: Melts smoothly, making the soup irresistible and extra creamy.
- Salt and black pepper: Essential for seasoning to taste, making every flavor pop.
- Fresh cilantro, lime wedges, diced avocado (optional): Bright, fresh touches that take your bowl from delicious to unforgettable.
How to Make Green Chili Chicken Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil over medium heat in a large pot. Add the diced onion, and let it cook for about 4 to 5 minutes, stirring occasionally, until it turns soft and translucent. This simple beginning creates a savory base that perfumes the whole kitchen and sets the stage for deeper flavors.
Step 2: Add Garlic, Green Chilies, and Spices
Once your onions are soft, toss in the minced garlic, green chilies, cumin, chili powder, and oregano. Sauté for another 1 to 2 minutes until fragrant. You’ll know it’s ready when you catch that incredible aroma—it’s the moment when the dish starts to wake up and show its personality.
Step 3: Build the Broth
Pour in the chicken broth, giving everything a good stir. Bring the mixture up to a simmer. The broth is what ties all the flavors together, carrying notes of spice, sweetness, and savory goodness throughout the whole Green Chili Chicken Soup.
Step 4: Add Chicken, Corn, and Beans
Stir in your cooked shredded chicken, sweet corn, and white beans. Let the soup simmer gently for 10 to 15 minutes. This gives all the ingredients time to mingle and absorb every bit of fabulous Southwestern flavor mingling in the pot.
Step 5: Make It Creamy
Reduce the heat to low and gently stir in the sour cream and shredded cheese. Take your time to let everything melt together for a luxuriously smooth and creamy texture that’s impossible to resist. Taste and season with salt and pepper until it’s just right for you.
Step 6: Garnish and Serve
Ladle your piping hot Green Chili Chicken Soup into bowls. Top each one with fresh cilantro, a squeeze of lime juice, and a few chunks of creamy diced avocado if you like. Every garnish adds a pop of color and freshness, making each serving a mini celebration.
How to Serve Green Chili Chicken Soup
Garnishes
Garnishing your Green Chili Chicken Soup is more than just making it look pretty—it’s all about bringing pops of fresh flavor and contrast to every spoonful. I love finishing each bowl with bright cilantro, a tangy squeeze of lime, and creamy avocado. Sprinkle a little extra cheese for a melty finish, or add thin slices of jalapeño if you want to dial up the heat. Even a handful of crushed tortilla chips adds the perfect crunch!
Side Dishes
This soup is hearty enough to stand alone, but it’s honestly fantastic with some simple sides. Think a pile of warm, fluffy cornbread, a crisp salad tossed with avocado and lime, or a platter of tortilla chips for scooping. You can even make a quesadilla on the side for a super satisfying, Southwest-inspired meal.
Creative Ways to Present
If you want to impress, serve Green Chili Chicken Soup in bread bowls for a rustic feel, or portion it into small mugs for a cozy appetizer at your next dinner party. Try offering a “garnish bar” so guests can top their bowls just the way they like—extra cheese, hot sauce, chopped onions, or sliced radishes are all fair game! For a special touch, pile toppings in colorful patterns for a dish that looks just as joyful as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Green Chili Chicken Soup tastes even better the next day! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making each reheat even more delicious and comforting.
Freezing
If you want to stock your freezer, this soup is perfect for meal prep. Just leave out the sour cream and cheese when freezing—stir those in after reheating for best texture. Pour cooled soup into freezer-safe containers or bags, and it will keep for up to 3 months.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring often until hot throughout. If you froze it without the dairy, add the sour cream and cheese at the end to restore that creamy richness. You can also microwave single portions for quick lunches—just stir halfway to ensure even heat.
FAQs
Can I make Green Chili Chicken Soup in a slow cooker?
Absolutely! Sauté the onions, garlic, green chilies, and spices in a skillet first, then transfer to your slow cooker. Add the remaining ingredients except sour cream and cheese, and cook on low for 3 to 4 hours. Stir in the dairy at the end before serving.
What type Main Course
This recipe is endlessly flexible—shredded rotisserie chicken is a huge time-saver, but any cooked chicken breasts or thighs will do. Even leftover turkey works beautifully if you’re looking to change things up.
How spicy is Green Chili Chicken Soup?
It’s mildly spicy, with a gentle kick from canned green chilies and chili powder. You’re in control of the heat, though—add extra chilies, use Pepper Jack cheese, or toss in jalapeños for a spicier bowl. Keep it mild for the kids or anyone sensitive to heat.
Is Green Chili Chicken Soup gluten-free?
Yes! All the ingredients are naturally gluten-free, making it perfect for anyone with dietary restrictions. Of course, always check labels on packaged products to be extra sure.
Can I make this soup vegetarian?
Definitely! Swap in vegetable broth for chicken broth, and use extra beans or even chickpeas instead of chicken. You’ll still get all the creamy goodness and flavor, just in a meatless version.
Final Thoughts
I honestly can’t wait for you to enjoy this Green Chili Chicken Soup—there’s so much comfort, flavor, and joy in every spoonful. Whether you’re feeding family, friends, or just yourself on a chilly night, this is the kind of recipe that brings everyone to the table with a smile. Give it a try and let its Southwestern magic warm your heart!
Print
Green Chili Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Green Chili Chicken Soup is a comforting and creamy soup with a Southwestern twist. Packed with tender chicken, white beans, corn, and a kick of green chilies, this soup is perfect for a cozy night in.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen or canned corn
- 1 (15-ounce) can white beans, drained and rinsed
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or Pepper Jack cheese
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro
- Lime wedges
- Diced avocado (optional)
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Saute aromatics: Add diced onion and cook until soft. Stir in garlic, green chilies, cumin, chili powder, and oregano.
- Add broth and ingredients: Pour in chicken broth, add shredded chicken, corn, and white beans. Simmer for 10-15 minutes.
- Finish the soup: Reduce heat, stir in sour cream and cheese until creamy. Season with salt and pepper.
- Serve: Garnish with cilantro, lime, and avocado if desired.
Notes
- You can use rotisserie chicken for convenience.
- For a spicier soup, add diced jalapeño or extra green chilies.
- This soup is also delicious with leftover turkey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 4g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg
