Green Chili Chicken Soup Recipe

A Spicy, Comforting Bowl of Flavor

Green Chili Chicken Soup is a hearty, flavorful dish that brings together tender chicken, roasted green chilies, and a rich, seasoned broth. Perfect for chilly nights or when you’re craving something with a bit of heat, this soup offers a satisfying balance of spice and warmth. It’s an easy one-pot meal that’s great for meal prepping or serving a crowd.

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Why You’ll Love This Recipe

• Full of Bold Flavors – Green chilies add a smoky spice that pairs beautifully with the savory chicken and broth.
• Hearty Yet Healthy – Loaded with lean protein and vegetables, this soup is both nourishing and filling.
• Easy to Make – Requires minimal prep and is ready in under an hour.
• Great for Meal Prep – Stores well and tastes even better the next day.

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Ingredients

• 2 cups cooked, shredded chicken (rotisserie works well)
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 2 fresh poblano peppers, roasted, peeled, and chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 can (15 oz) white beans, drained and rinsed (optional)
• 1 cup corn (fresh, frozen, or canned)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• 1 avocado, diced (for garnish)
• Shredded cheese (cheddar, Monterey Jack, or queso fresco) for topping

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Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onions and sauté until soft, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Add the Spices and Chilies

Mix in the green chilies, roasted poblanos, cumin, oregano, smoked paprika, and chili powder. Stir well to coat the onions and garlic, letting the spices toast for 1 minute.

3. Add Broth and Chicken

Pour in the chicken broth and bring to a gentle simmer. Add the shredded chicken and let it cook for 10–15 minutes to allow the flavors to meld.

4. Stir in Cream and Beans

Reduce the heat to low. Stir in the heavy cream (or half-and-half) and white beans (if using). Let the soup warm through for another 5 minutes.

5. Finish with Corn and Lime

Add the corn, salt, and pepper, then squeeze in the fresh lime juice. Simmer for a final 5 minutes.

6. Serve and Garnish

Ladle the soup into bowls and top with chopped cilantro, diced avocado, and shredded cheese. Serve hot with tortilla chips or warm bread.

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Variations and Substitutions

• Make it Dairy-Free – Replace the heavy cream with coconut milk or omit it entirely.
• Low-Carb Option – Skip the beans and corn for a lower-carb version.
• Extra Heat – Add diced jalapeños or a pinch of cayenne pepper.
• Vegetarian Version – Substitute chicken with extra beans or jackfruit and use vegetable broth.
• Thicker Soup – Blend a portion of the soup for a creamier consistency.

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Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

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Storage and Reheating

• Refrigeration – Store leftovers in an airtight container for up to 4 days.
• Freezing – Freeze in portioned containers for up to 3 months (omit dairy before freezing; add fresh cream when reheating).
• Reheating – Warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals, stirring in between.

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FAQs

How spicy is this soup?

It has a mild to medium heat level, but you can adjust the spice by adding more green chilies or a pinch of cayenne pepper.

Can I use canned green chilies instead of fresh?

Yes! Canned green chilies work great for convenience, but roasting fresh ones enhances the flavor.

What’s the best type of chicken for this recipe?

Shredded rotisserie chicken is quick and easy, but you can also use poached, grilled, or leftover chicken.

Can I make this soup in a slow cooker?

Absolutely. Combine all ingredients (except cream and toppings) and cook on low for 4–6 hours. Stir in the cream just before serving.

What can I serve with this soup?

It pairs well with cornbread, tortilla chips, or a side salad.

Can I make this soup ahead of time?

Yes, it tastes even better the next day as the flavors continue to develop.

How can I thicken the soup?

Mash some of the beans or add a small amount of cornstarch slurry to the pot.

Can I make this soup keto-friendly?

Yes, simply omit the beans and corn and replace them with more chicken or low-carb vegetables.

Can I use another type of beans?

Absolutely! Black beans or pinto beans work well as substitutes.

Is this soup gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check any canned or packaged ingredients.

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Final Thoughts

Green Chili Chicken Soup is a delicious, comforting dish packed with bold flavors and wholesome ingredients. Whether you’re looking for a quick weeknight dinner or a meal prep-friendly option, this soup will satisfy your cravings for something warm and spicy. Try it once, and it might just become a staple in your kitchen!

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