Green chili chicken soup is hearty and simply loaded with flavor! It’s the perfect soup to try if you love Mexican flavors and spicy soups that warm you to your core.
This green chili chicken soup has rich and bold flavors, and it’s the dream meal for anyone who loves Mexican food.
It’s also a light and healthy soup that comes together very quickly, just perfect for a nutritious midweek meal.
This easy green chili chicken soup is one of my favorite things to cook when I feel under the weather.
It has the same warming effect as traditional chicken soup but much more exciting flavors.
Why you’ll love this green chicken chili soup
- Don’t be put off by the rather long list of ingredients – this soup is incredibly easy to make!
- It’s the perfect warming treat on a chilly day or when you feel like only a cozy bowl of soup will make you feel better.
- You can easily customize the level of spiciness to suit your family.
What goes into this green chicken soup?
Olive oil – You can also use avocado or canola oil in this soup.
Onion – Both yellow and red onions work great here.
Green bell pepper – Since this is a green chili chicken recipe, I like to use green bell pepper, but any other color would definitely work.
Garlic – Fresh garlic is always best, and you can definitely adjust the amount to your likening.
Jalapeño – If you don’t want the soup to be too fiery, deseed the jalapeño before mincing it.
Spices – I use a mix of ground cumin and coriander, which infuse the soup with extra warmth. You can also add 1 teaspoon of red chili powder.
Chicken – I like to make this soup with chicken breast because it’s a lean cut. Chicken thighs are a perfect choice if you want dark, fattier meat.
Alternatively, you can use leftover roast chicken, rotisserie chicken, or leftover turkey in this soup. If using already cooked shredded chicken, you can reduce the cooking time to 10 minutes.
Green chilies in brine – These add extra flavor to the soup. I used whole green chilies but jarred or canned chopped chilies are also great.
Beans – Any white beans work well in this soup. I went for canned cannellini beans. Make sure you drain and rinse the beans before adding them to the soup.
Salsa verde – Jarred salsa verde is perfect in this soup. Salsa verde is typically made with tomatillos, chili peppers and coriander and is an excellent flavor base for a Mexican-inspired soup like this. You may also know it as green enchilada sauce.
Chicken stock – Try to use a good quality chicken stock if you can because it really makes a difference.
What to serve it with?
This green chicken soup pairs well with lots of toppings, including:
- Fresh cilantro (coriander)
- Sliced avocado
- Shredded cheese
- Lime wedges
- Sour cream
- Greek yogurt
- Sliced jalapeño
- Sliced red onion
- Tortilla chips
- Cornbread
Make it vegan
You can easily make this green chili soup vegan.
All you have to do is substitute the chicken with chickpeas and use vegetable stock instead of chicken stock.
The rest of the ingredients are already vegan-friendly.
How to make green chili soup
Heat the olive oil in a large stock pot or Dutch oven and saute the onion and green bell pepper for 5 minutes over medium heat.
Add the garlic and jalapeño and continue to cook for another minute.
Stir in the ground cumin and coriander and cook for a further minute, stirring often.
Add the chicken breast and cook for 4-5 minutes until sealed.
Stir in the green chilis, cannellini beans, salsa verde and chicken stock. Bring to a boil, lower the heat and simmer for 15 minutes.
Stir in the lime juice, season to taste and serve topped with sliced avocado, fresh coriander and extra lime wedges.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container. Leftovers taste amazing!
- You can reheat this chili verde soup in the microwave or on the stovetop.
- The soup freezes well for up to 3 months. Allow it to cool completely before transferring it to freezer-friendly containers.
Recipe notes and tips
- Make this green chili soup even heartier by adding a can of chickpeas, green lentils or half a cup of orzo.
- To turn this into a creamy green chile chicken soup, stir in some sour cream at the end. Make sure you temper it first by mixing it with a cup of the soup before adding it to the pot, so it doesn’t curdle. Cream cheese is another option.
- The soup tastes even better the next days because the flavors have more time to settle.
