When the weather turns chilly, this Green Chile Chicken Soup wraps you in a warm, comforting hug. It’s a vibrant, soul-warming bowl packed with flavor from roasted green chiles and a savory broth. This version is incredibly forgiving and flexible, perfect for a cozy weeknight or serving to guests.
Love Green Chile Chicken Soup? So do we! If you're into Soup Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Green Chile Chicken Soup
- Flavorful & comforting: Roasted green chiles and tender chicken create a deeply savory broth with gentle heat.
- Easy to make: Simple chopping and simmering yield a magical one-pot wonder.
- Wonderfully versatile: Adjust spice, swap beans, or add extra veggies based on what you have.
- Warm hug: The smoky, tangy scent makes your house feel like a home.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 (4 oz) cans diced green chiles, undrained
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 6 cups chicken broth, low-sodium preferred
- 1 lb boneless, skinless chicken breasts or thighs
- 1 (15 oz) can cannellini or great northern beans, drained and rinsed
- 1 cup frozen corn
- 1/4 cup fresh lime juice (from about 2 limes)
- 1/4 cup chopped fresh cilantro
- To taste: salt and freshly ground black pepper
- For serving: diced avocado, shredded cheese, tortilla strips, sour cream
Tools: A large stockpot or Dutch oven, wooden spoon, measuring cups and spoons.
Notes: Don’t be shy with the lime juice and cilantro at the end—they’re essential for brightening up the whole soup and balancing the rich, smoky flavors.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 8 g |
| Carbs: | 32 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What kind of green chiles should I use? For this recipe, I use the standard 4-ounce cans of mild diced green chiles you find in the Mexican food aisle. They provide fantastic flavor without too much heat. If you love spice, you can absolutely add a diced jalapeño (seeds removed for less heat) when you sauté the onions.
- Is there a difference between chicken breasts and thighs? Honestly, both work beautifully. Chicken breasts will give you leaner, shreddable meat. Chicken thighs will be a bit more forgiving and add a richer, juicier flavor to the soup. You really can’t go wrong.
- Don’t skip the fresh lime juice! I know it might be tempting to use the bottled stuff, but the fresh, bright acidity is a key component that lifts all the other flavors. It cuts through the richness and makes everything pop. Trust me on this one.
- What if I want a thicker soup? If you prefer a heartier, stew-like consistency, you can mash a portion of the beans before adding them, or add a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water at the very end of cooking.
How to Make Green Chile Chicken Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn!
Step 2: Stir in the two cans of diced green chiles (with their liquid!), the ground cumin, and the dried oregano. Let this cook together for another 2 minutes, stirring constantly. This step is crucial for toasting the spices and waking up their flavors, which will form the deep, aromatic base of your soup.
Step 3: Carefully pour in the chicken broth. I like to use a low-sodium broth so I can control the salt level myself. Add the raw chicken breasts or thighs to the pot. Bring the whole thing to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. The chicken is done when it’s cooked through and easily shreds with a fork.
Step 4: Using tongs, remove the chicken from the pot and place it on a cutting board or plate to cool slightly. Once it’s cool enough to handle, use two forks to shred the meat into bite-sized pieces. This should only take a minute or two.
Step 5: Return all of the shredded chicken back to the pot. Now, stir in the drained and rinsed cannellini beans and the frozen corn. There’s no need to thaw the corn—it will heat through perfectly in the hot soup. Let everything simmer together, uncovered, for another 5-7 minutes just to heat the new additions through.
Step 6: This is the most important step! Turn off the heat. Stir in the fresh lime juice and the chopped cilantro. Now, taste the soup. This is your moment to season it perfectly. Add salt and freshly ground black pepper until it tastes just right for you. The lime juice will make the flavors sing and bring a wonderful brightness to the finished dish.
Step 7: Ladle the hot soup into bowls and get ready with your favorite toppings. A generous sprinkle of shredded cheese, a dollop of cool sour cream, some creamy diced avocado, and a handful of crunchy tortilla strips are all highly recommended. Serve immediately and enjoy the cozy, comforting goodness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze without beans and corn for up to 3 months; add fresh when reheating.
- Reviving: Reheat gently, adding a splash of broth or water if needed; stir in fresh lime and cilantro after thawing.
Serving Suggestions
Complementary Dishes
- Warm Cornbread or Buttery Rolls — The sweet, crumbly texture of cornbread is a classic partner for this soup, perfect for dipping and soaking up every last drop of the flavorful broth.
- A Simple Green Salad with a Lime Vinaigrette — A crisp, fresh salad with a tangy dressing echoes the lime in the soup and provides a lovely, light contrast to the warm, hearty main course.
- Cheesy Quesadillas — For a truly indulgent and family-friendly meal, serve wedges of crispy, cheesy quesadillas on the side for dipping. It’s a guaranteed crowd-pleaser.
Drinks
- A Crisp Mexican Lager — The light, clean taste of a cold lager is fantastic at cutting through the soup’s richness and complementing the green chile flavor.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help to cleanse the palate between spoonfuls.
- A Zesty Paloma — The grapefruit and tequila in this cocktail have a bright bitterness that stands up beautifully to the smoky, savory notes of the soup.
Something Sweet
- Classic Flan — The cool, creamy, caramel-topped custard is a dreamy finish that provides a smooth, sweet contrast to the gently spiced soup.
- Cinnamon-Dusted Churros — Who can resist warm, fried dough rolled in cinnamon sugar? They bring a fun, festive end to the meal.
- Mango Sorbet — A few scoops of bright, fruity sorbet are light, refreshing, and the perfect palate cleanser after a satisfying bowl of soup.
Top Mistakes to Avoid
- Mistake: Boiling the soup aggressively after adding the chicken. A hard boil will make the chicken tough and rubbery. The trick is a gentle, covered simmer, which poaches the chicken gently, keeping it tender and juicy.
- Mistake: Adding the lime juice too early. If you add the lime juice at the beginning of the cooking process, its bright, fresh flavor will cook out and become bitter. Always stir it in right at the end, off the heat.
- Mistake: Skipping the taste-and-season step at the end. Soups need seasoning in layers, and the final adjustment after you’ve added the lime juice and cilantro is absolutely critical. Don’t just assume the broth has enough salt—taste it!
- Mistake: Overcrowding the pot with too many extra ingredients. While this soup is flexible, adding too many starchy vegetables like potatoes or rice can turn it from a brothy soup into a thick stew and throw off the liquid balance. Stick to the core ingredients for the best texture.
Expert Tips
- Tip: For a deeper, more complex flavor, try charring fresh poblano peppers over a gas flame or under the broiler until blackened, then steaming them in a bowl covered with plastic wrap. After steaming, the skin rubs right off! Chop them and use them in place of one can of the diced chiles.
- Tip: If you’re using pre-cooked or rotisserie chicken, simply add the shredded meat along with the beans and corn in Step 5. You’ll only need to simmer for a few minutes just to heat it through, which makes this an incredibly fast weeknight meal.
- Tip: Let the soup rest for 10-15 minutes after you’ve turned off the heat and before serving. This allows the flavors to meld together even more and results in a much more harmonious and delicious bowl.
- Tip: For a creamier version, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking. It adds a lovely richness and silky texture that’s absolutely divine.
FAQs
Can I make this Green Chile Chicken Soup in a slow cooker?
Absolutely! It’s very adaptable. Sauté the onion and garlic as in Steps 1-2, then transfer everything to your slow cooker along with the raw chicken, broth, and spices (but not the beans, corn, lime, or cilantro). Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, then stir in the beans, corn, lime juice, and cilantro, and let it warm through for another 15-20 minutes.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully for 3-4 days in the refrigerator. The flavors often taste even better the next day! You’ll notice the broth may thicken a bit as it cools; just add a splash of water or broth when reheating to get it back to your desired consistency.
Can I freeze this soup?
You can, but with one caveat. The texture of the potatoes and beans can become a little soft or grainy after freezing and thawing. For best results, freeze the soup without the beans and corn, then add a fresh can of beans and some frozen corn when you reheat it. The lime juice and cilantro should always be added fresh after thawing and reheating.
My soup is too spicy! How can I tone down the heat?
No problem, this is an easy fix! Stir in a tablespoon or two of brown sugar or a big dollop of sour cream or plain Greek yogurt directly into the pot. Dairy and sugar are both great at neutralizing and balancing out capsaicin, which is the compound that makes chiles spicy.
What’s a good substitute for cilantro?
I know cilantro can be a divisive herb! If you’re not a fan, you can simply leave it out. For a similar fresh, green flavor, try using chopped fresh parsley or even a tablespoon of chopped fresh oregano. The flavor profile will be slightly different, but it will still be delicious.
Green Chile Chicken Soup
Make the best Green Chile Chicken Soup with this easy recipe. A comforting, one-pot meal ready in 45 minutes. Get the recipe and warm up tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil or avocado oil
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
2 cans diced green chiles (4 oz each, undrained)
-
1 tsp ground cumin
-
1/2 tsp dried oregano
-
6 cups chicken broth (low-sodium preferred)
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1 lb boneless, skinless chicken breasts or thighs
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1 can cannellini or great northern beans (15 oz, drained and rinsed)
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1 cup frozen corn
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1/4 cup fresh lime juice (from about 2 limes)
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1/4 cup chopped fresh cilantro
-
salt and freshly ground black pepper (to taste)
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diced avocado, shredded cheese, tortilla strips, sour cream (for serving)
Instructions
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Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn!01
-
Stir in the two cans of diced green chiles (with their liquid!), the ground cumin, and the dried oregano. Let this cook together for another 2 minutes, stirring constantly. This step is crucial for toasting the spices and waking up their flavors, which will form the deep, aromatic base of your soup.02
-
Carefully pour in the chicken broth. I like to use a low-sodium broth so I can control the salt level myself. Add the raw chicken breasts or thighs to the pot. Bring the whole thing to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. The chicken is done when it’s cooked through and easily shreds with a fork.03
-
Using tongs, remove the chicken from the pot and place it on a cutting board or plate to cool slightly. Once it’s cool enough to handle, use two forks to shred the meat into bite-sized pieces. This should only take a minute or two.04
-
Return all of the shredded chicken back to the pot. Now, stir in the drained and rinsed cannellini beans and the frozen corn. There’s no need to thaw the corn—it will heat through perfectly in the hot soup. Let everything simmer together, uncovered, for another 5-7 minutes just to heat the new additions through.05
-
This is the most important step! Turn off the heat. Stir in the fresh lime juice and the chopped cilantro. Now, taste the soup. This is your moment to season it perfectly. Add salt and freshly ground black pepper until it tastes just right for you. The lime juice will make the flavors sing and bring a wonderful brightness to the finished dish.06
-
Ladle the hot soup into bowls and get ready with your favorite toppings. A generous sprinkle of shredded cheese, a dollop of cool sour cream, some creamy diced avocado, and a handful of crunchy tortilla strips are all highly recommended. Serve immediately and enjoy the cozy, comforting goodness.07
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