Green Chili Chicken Soup
Packed with incredible flavor, this Green Chili Chicken Soup is just about as good as soups can get! It’s thick, chunky, and loaded with goodness from tender chicken, zippy green chilis, black beans, and more. It truly is an amazing soup that’s perfect all year long!
I love the big, bold and sassy flavors of Tex-Mex, and this Green Chili Chicken Soup is right at the top of my list. It’s so flavorful, and the best part is that it doesn’t take all day to cook.
Green Chili Chicken Soup
I take a few shortcuts in this soup, using some canned veggies, and after a quick simmer, it’s ready to eat. You can easily make this soup in under 30 minutes, and if you have leftovers, freeze them. In fact, I often make this soup JUST to freeze it – it’s that good!
You can cook chicken just for this soup recipe, or if you’re grilling or baking chicken, make a wee bit extra so that you’ve got leftovers for this soup. Leftover grilled chicken adds even more flavor, or you can use rotisserie chicken. We buy large packs of rotisserie chicken meat from Costco for dishes like this.
When the soup is done, garnish it with all your favorite Tex-Mex toppings. We thinly sliced radishes, avocado, a lime wedge, fresh cilantro, a sprinkle of cotija cheese, a dollop of sour cream, and more! Use what you have to dress up your soup, or eat it just like it is.
Ready for flavor? Gather your ingredients and try this Green Chili Chicken Soup today!
Why I love this recipe
- It is loaded with flavor, AND you can control the spice. See my tips for how to make it a bit spicier.
- Use leftover chicken or even rotisserie chicken in this soup to make it even easier.
- This soup freezes like a dream, so pop any leftovers into the freezer to enjoy later. See my storage tips below.
Gather these ingredients
- Olive oil
- Sweet onion – Use a Vidalia or Spanish onion.
- Green bell pepper
- Poblano chili – Seeded and chopped.
- Garlic – Fresh garlic; minced.
- Jalapeno – Remove the seeds.
- Ground cumin
- Ground coriander
- Paprika
- Cooked chicken – You can use leftover chicken, rotisserie chicken, or bake chicken just for this recipe. You’ll need about 1 pound of chicken meat.
- Chopped green chilis (canned) – A 3-oz can.
- Black beans (canned) – 2 14-oz cans; drained and rinsed.
- Green enchilada sauce – a 15-oz can or jar.
- Chicken stock – Use low or no-sodium added.
- Lime juice – From a fresh lime.
- Salt and pepper
Toppings:
- Thinly sliced radishes
- Avocado slices
- Sour cream
- Lime wedges
- Chopped fresh cilantro
How to make the best Green Chili Chicken Soup
-
- Heat the oil in a large soup pot or Dutch oven and saute the onion, green bell pepper, and poblano chiles over medium heat until tender. About 5 minutes.
- Add the garlic and jalapeno and cook for an additional minute.
- Stir in the ground cumin, ground coriander, and paprika. Cook for an additional 30 seconds.
- Add the shredded or diced chicken, green chilis, black beans, enchilada sauce, and chicken stock. Stir well and bring to a simmer for 15 minutes.
- Stir in the fresh lime juice and season the soup with salt and pepper.
- Top bowls of soup with sliced radishes, avocado slices, sour cream, chopped cilantro, and a wedge of lime.
- Enjoy!
Tips & substitutions
- To lower the spice level in this soup, remove the seeds and inner membranes from the jalapeno, or even just use half a jalapeno.
- To make this green chili soup hotter, use a serrano chili or two jalapenos.
- Use smoked paprika to give this soup a touch of smokiness.
- You can use shredded or diced chicken. I prefer chicken breast, but dark meat is fine, too.
- Make this soup up to a day in advance. Letting it sit in the fridge overnight will really enhance the flavors. Or make it and eat it right away – both are delicious!
Serving suggestions
Everyone LOVES this soup, and this thick, chunky and flavorful soup is no exception! Raise your hand if you could happily eat a bowl of soup with a nice thick slice of bread for lunch or dinner any day of the week? You can also serve soups like this one as a starter before meals of barbecue ribs, Chicken Mole Enchilada Pie, or tasty tacos. There’s no wrong way to serve this easy chicken enchilada soup recipe!
Storage
Store any leftover soup in an airtight container in the fridge for 3-4 days. Or freeze it. Freeze the soup in portions in the freezer for up to 3 months. Then, just thaw, heat and enjoy this version of a green enchilada soup.
Check out these awesome soup recipes while you’re here
- Sausage & Kale Soup
- Healthier Chicken Tortilla Soup
- Cauliflower White Cheddar Soup
- Easy Black Bean Soup
Get the Recipe:
Green Chili Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 green bell pepper, diced
- 1 poblano chili, seeded and chopped (about ½ cup)
- 3 large garlic cloves, finely chopped or minced
- 1 small jalapeño, finely chopped (no seeds)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 3 cups cooked chicken breast, shredded or chopped - about 1 lb of 1-inch pieces
- 1 3 oz can green chilis in brine, chopped
- 2 14 oz cans black beans, drained and rinsed
- 1 15 oz can green enchilada sauce
- 4 cups chicken stock
- 2 tablespoons lime juice
- Salt and freshly ground black pepper to taste
Toppings:
- Thinly sliced radishes
- Avocado slices
- Sour cream
- Chopped fresh cilantro, plus more for garnish
Instructions
- In a large stock pot or Dutch oven, heat the oil and sauté the onion, green bell pepper, and poblano chile until tender, for 5 minutes over medium heat.
- Add the garlic and jalapeño and continue to cook for another minute. TIP: remove the seeds from the jalapeno for a milder flavor (wear gloves).
- Stir in the ground cumin, coriander, and paprika and cook for a few more minutes.
- Add the shredded chicken breast, green chilis, black beans, enchilada sauce and chicken stock; stir. Bring to a boil, lower the heat and simmer for 15 minutes.
- Stir in the fresh squeezed lime juice, and season the soup to taste.
- Garnish with radishes, avocado slices, sour cream, and cilantro and a wedge of lime. Serve immediately.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
