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Green Chile Chicken Soup is loaded with simple ingredients and delicious flavor. It is the perfect amount of spice and amazing topped with sour cream and diced avocados.
If you love the flavors of chicken enchiladas, then you are going to love this green chicken chili soup. The combination of the chicken, vegetables, seasoning and salsa Verde makes this soup a family favorite.
I love making quick and easy soup recipes and this green chili chicken soup is one of our favorites. You may also love this Crock Pot Green Chili Stew Recipe or Crock Pot Chile Verde.
Table of Contents
Why We Love This Recipe:
This stove top stew cooks quick and easy on the stove top. It is made with simple ingredients and we love it year round. It is delicious served with tortilla chips and topped with fresh cilantro.
Make this crowd pleasing soup for the holidays, game day or for an easy weeknight meal.
Ingredients:
- Olive Oil
- Yellow Onion (diced)
- Green Bell Pepper (diced)
- Jalapeño (seeded and diced)
- Minced Garlic
- Chicken Broth or Chicken Stock
- Cannellini Beans (drained and rinsed)
- Jar of Salsa Verde (16 ounces)
- Green Chiles (4 ounces)
- Chicken Breasts (cut into 1 inch pieces)
- Ground Cumin
- Chili Powder
- Salt
- Lime (juiced)
- Avocados, Cilantro and Limes (for serving)
For the full recipe, scroll to the bottom to the recipe card.
Variations Ideas:
- Chicken – We used chicken breast but you can also make this recipe with chicken thighs. I have even made this soup with leftover shredded cooked chicken or rotisserie chicken.
- Seasoning – This recipe is delicious with simple seasoning. You can substitute the fresh onion for onion powder and minced garlic for garlic powder.
- White Beans – Feel free to substitute the beans for what you prefer you can also leave them out.
- Green Enchilada Sauce – Feel free to add green enchilada sauce for added flavor.
- Veggies – You can also add in frozen corn if you prefer.
Step by Step Instructions:
Step 1 – Heat the Olive Oil in a large stock pot or dutch oven over medium high heat. Add in the diced onions and green bell peppers and sauté for 5-6 minutes until soft.
Step 2 – Add in the minced garlic and diced jalapeños and cook the onions and garlic for 1-2 minutes.
Step 3 – Stir in the chicken broth, cannellini beans, salsa verde, green chilies, diced chicken, cumin, chili powder and salt. Reduce the heat to low and simmer for 25-30 minutes until the chicken is cooked through.
Step 4 – Stir the lime juice. Serve warm topped with your favorite toppings and enjoy.
Recipe Tips:
- Cook Vegetables – Cook the vegetables in the Dutch oven until they are tender. This gives this soup more flavor when the vegetables are cooked.
- Cooking Time – Cooking time will vary when making this soup. You want to cook until chicken is cooked through. If you need to you can use a meat thermometer to check chickens internal temperature. It should ready 165 degrees when finished cooking.
More Cooking Methods:
This soup is great on the stove top but you can also cook in the Instant Pot. Place the ingredients in the pressure cooker and cook on the high for about 15 minutes. Let the pressure cooker do a natural release for 5 minutes.
Feel free to also cook in the slow cooker on low for about 4-6 hours. This is a great recipe for a busy weeknight meal.
Frequently Asked Questions:
Yes, you can prepare ahead of time and then store in the fridge. When you are ready to serve, heat a bowl in the microwave or reheat on the stove top.
Refrigerate the leftovers in an airtight container for up to 5 days.
Store the easy green chili chicken in a freezer safe container for up to 3 months. When ready to serve allow the soup to thaw overnight in the fridge.
More Easy Chicken Soup Recipes:
- Best Crockpot Chicken Soup Recipes
- Keto Jalapeño Popper Chicken Soup
- Instant Pot Italian Chicken Soup Recipe
We love hearing from you. If you make this Green Chile Chicken Soup Recipe, leave us a comment or star review.
Green Chile Chicken Soup
Ingredients
- 2 Tablespoons Olive Oil
- 1/2 Yellow Onion diced
- 1 Green Bell Pepper diced
- 1 Jalapeño seeded and diced
- 2 teaspoons Minced Garlic
- 3 cups Chicken Broth
- 1 can Cannellini Beans drained and rinsed
- 1 jar Salsa Verde 16 ounces
- 1 can Green Chiles 4 ounces
- 1 pound Chicken Breasts cut into 1 inch pieces
- 1 teaspoon Cumin
- 2 teaspoons Chili Powder
- 1 teaspoon Salt
- 1 Lime juiced
- Avocados Cilantro and Limes (for serving)
Instructions
- Heat the Olive Oil in a large stock pot or dutch oven over medium high heat. Add in the diced onions and green bell peppers and sauté for 5-6 minutes until soft.
- Add in the minced garlic and diced jalapeños and cook for 1-2 minutes.
- Stir in the chicken broth, cannellini beans, salsa verde, green chilies, diced chicken, cumin, chili powder and salt. Reduce the heat to low and simmer for 25-30 minutes until the chicken is cooked through.
- Stir the lime juice. Serve warm topped with your favorite toppings and enjoy!
