If you are looking for a comforting, flavorful, and just downright delicious dish to warm your soul, this Green Chili Chicken Soup Recipe is exactly what you need. It balances the smoky heat of green chilies with tender chicken and fresh ingredients, creating a vibrant and satisfying bowl that feels like a big, cozy hug. Whether you’re new to green chili recipes or a longtime fan, this soup delivers a perfect mix of spice, creaminess, and heartiness that’s bound to become a regular in your kitchen rotation.
Ingredients You’ll Need
Gathering the right ingredients for this soup is both simple and rewarding. Each item plays an important role in adding layers of flavor, texture, and color to achieve that irresistible taste that makes this Green Chili Chicken Soup Recipe stand out.
- 1 tablespoon olive oil: This provides the perfect base to sauté your aromatics and adds a subtle richness.
- 1 medium onion, diced: Onions bring sweetness and depth once softened.
- 3 cloves garlic, minced: Garlic infuses the broth with a fragrant warmth that’s essential for this soup.
- 4 cups chicken broth: A savory, flavorful liquid foundation that carries all the other ingredients.
- 2 cans (4 oz each) diced green chilies: These chilies are the star, providing a moderate heat and vibrant green color.
- 1 can (14.5 oz) fire-roasted diced tomatoes: Adds a smoky sweetness and a lovely acidity to balance the spice.
- 2 teaspoons ground cumin: A warm spice that complements the chilies and enhances the overall earthiness.
- 1 teaspoon chili powder: Boosts the heat and layers in classic Southwestern flavor.
- 1 teaspoon smoked paprika: Intensifies the smoky notes while giving a beautiful color.
- 1/2 teaspoon oregano: Adds a subtle herbal touch to keep everything balanced.
- 3 cups shredded cooked chicken: Provides hearty protein and makes the soup satisfying without being heavy.
- 1 cup frozen or fresh corn: Adds a sweet crunch and an appealing pop of color.
- 1/2 cup sour cream: Stirred in at the end to mellow the heat and add creamy richness.
- 1/4 cup fresh cilantro, chopped: Brightens the dish with fresh herbal notes.
- 1 avocado, diced (for garnish): Creamy avocado chunks make the perfect topping and add healthy fats.
- Salt and pepper, to taste: Essential seasoning to bring all the flavors together.
- Lime wedges, for serving: A squeeze of fresh lime juice adds a zesty finish that wakes up every bite.
How to Make Green Chili Chicken Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add your diced onion and sauté until it turns soft and translucent, about 3 to 4 minutes. Then toss in the minced garlic and cook for an additional 30 seconds until fragrant. This step is key because it builds the foundational flavors that make this soup so aromatic and inviting.
Step 2: Combine Broth, Chilies, and Spices
Next, pour in the chicken broth, and add your diced green chilies along with the fire-roasted tomatoes. Then carefully sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir everything well so those spices can mingle and infuse the broth. This combination is what gives the Green Chili Chicken Soup Recipe its signature smoky, spicy, and earthy flavor profile.
Step 3: Simmer to Develop Flavors
Bring the mixture to a boil, then turn the heat down low and let it simmer gently for 15 minutes. Simmering allows all the spices and ingredients to meld beautifully, enhancing the depth and complexity of the soup. Patience here pays off with every delicious spoonful.
Step 4: Add Chicken and Corn
Stir in the shredded cooked chicken and corn, then continue to simmer the soup for another 10 minutes or until everything is heated through. The chicken adds substance while the corn contributes a delightful sweetness and texture contrast.
Step 5: Finish with Sour Cream and Cilantro
Turn off the heat and gently fold in the sour cream and chopped fresh cilantro. The sour cream enriches the soup, balancing the spices with its creamy tang, while cilantro injects a bright, fresh note that lifts the whole dish.
How to Serve Green Chili Chicken Soup Recipe
Garnishes
A key to making your soup feel special is the garnish. Top each serving with diced avocado, extra cilantro, and a wedge of lime. The avocado provides cool creaminess, the cilantro adds herbaceous vibrancy, and a squeeze of lime brings a refreshing citrus kick that wakes up every ingredient.
Side Dishes
Green chili chicken soup pairs wonderfully with crusty bread or warm tortillas to soak up all that flavorful broth. For a heartier meal, serve it alongside a simple Spanish rice or a fresh green salad with a light vinaigrette. These sides complement the flavors without overwhelming the soup’s lovely balance.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or offer a build-your-own topping bar with shredded cheese, chopped onions, and jalapeño slices. It makes for a festive meal where everyone customizes their bowl just the way they like it — perfect for family dinners or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just make sure to keep garnishes like avocado separate to maintain their freshness.
Freezing
This Green Chili Chicken Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Avoid freezing with sour cream mixed in; add that fresh when reheating.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally until warmed through. If needed, add a splash of broth or water to loosen the consistency. After reheating, stir in fresh sour cream and cilantro to revive the creamy texture and fresh flavors.
FAQs
Can I use fresh green chilies instead of canned?
Absolutely! Fresh green chilies can be used if you prefer, just roast and dice them before adding. Keep in mind fresh chilies may be spicier, so adjust the amount to your heat preference.
What type of chicken works best for this soup?
Shredded cooked chicken works perfectly here, whether from a rotisserie, poached breast, or leftover roasted chicken. Using pre-cooked chicken speeds up the process and ensures tender pieces in every bite.
Is this soup very spicy?
This Green Chili Chicken Soup Recipe has a mild to moderate spice level. The sour cream and avocado toppings help tone down heat if it feels too strong, making it a crowd-pleaser even for those sensitive to spice.
Can I make this soup vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and omit the chicken. Add beans like black beans or pinto beans for protein and a hearty texture.
What other toppings would you recommend?
Besides avocado and cilantro, consider shredded cheese, sliced jalapeños, crushed tortilla chips, or a dollop of Greek yogurt. These toppings add texture and can customize each bowl to suit different tastes.
Final Thoughts
This Green Chili Chicken Soup Recipe is one of those dishes that feels like it was made just for chilly evenings or whenever you need a little extra comfort. It’s easy to prepare, filled with layers of bold flavors, and totally satisfying without being overwhelming. I really encourage you to give it a try and make it your own with your favorite garnishes and sides — you won’t regret it!
Print
Green Chili Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Green Chili Chicken Soup is a flavorful and comforting dish featuring tender shredded chicken simmered with green chilies, fire-roasted tomatoes, and a blend of aromatic spices. Finished with creamy sour cream, fresh cilantro, and topped with avocado and lime, this soup offers a delightful balance of smoky, spicy, and fresh flavors in every spoonful.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Soup Ingredients
- 4 cups chicken broth
- 2 cans (4 oz each) diced green chilies
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 3 cups shredded cooked chicken
- 1 cup frozen or fresh corn
Finishing & Garnish
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes, to develop the soup’s flavor base.
- Add Garlic: Add the minced garlic to the pot and sauté for another 30 seconds, stirring constantly, until fragrant but not browned.
- Add Broth and Spices: Pour in the chicken broth, diced green chilies, fire-roasted diced tomatoes, cumin, chili powder, smoked paprika, and oregano. Stir thoroughly to combine all ingredients.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 15 minutes to meld the flavors.
- Add Chicken and Corn: Stir in the shredded cooked chicken and corn. Continue simmering for another 10 minutes until the chicken is heated through and the corn is tender.
- Finish Soup: Remove the soup from heat and stir in the sour cream and chopped cilantro. Season with salt and pepper to taste, ensuring balanced flavor.
- Serve and Garnish: Ladle the soup into bowls. Garnish each serving with diced avocado, extra cilantro, and lime wedges on the side for squeezing, adding fresh brightness to each bowl.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- For a spicier soup, add diced jalapeños or extra green chilies.
- Sour cream adds creaminess; you can substitute with Greek yogurt for a tangier taste and added protein.
- Serve with tortilla chips or warm corn tortillas for a complete meal.
- To make it gluten-free, ensure chicken broth and spices are gluten-free certified.
