There’s something incredibly comforting about a bowl of soup, especially when it’s packed with bold flavors and a little zest to warm you up from the inside out. This Easy Green Chile Chicken Soup Recipe is exactly that—a vibrant, hearty dish that combines tender chicken, smoky spices, and a tangy kick from fresh lime and green chiles. Whether you’re craving a filling lunch or a cozy dinner, this soup brings together simple ingredients that sing in perfect harmony. Trust me, once you try it, it’ll become one of your go-to recipes for a satisfying meal that’s bursting with flavor and easy to make!
Ingredients You’ll Need
Getting this Easy Green Chile Chicken Soup Recipe on the table starts with a handful of straightforward, pantry-friendly ingredients. Each one plays a crucial role, whether it’s providing a smoky warmth, a fresh zing, or a creamy texture that makes every spoonful so memorable.
- 2 tablespoons olive oil (divided): Adds richness and helps develop a golden crust on the chicken for extra flavor.
- 1 pound chicken thighs: Juicy, tender, and perfect for shredding into the soup for hearty bites.
- 3/4 teaspoon Watkins Fine Himalayan Pink Salt: Enhances all the other flavors without overpowering.
- 1 white onion (diced): Provides a sweet and savory base that softens beautifully when sautéed.
- 1 teaspoon Smoked Paprika: Brings depth and a slightly smoky undertone that complements the chiles.
- 2 teaspoons Chili Powder: Offers a mild heat and rich color to the soup.
- 2 teaspoons Cumin: Adds earthiness and warmth that make the spice profile irresistible.
- 1 teaspoon Dried Oregano: Gives a herbal note that brightens the overall flavor.
- 4 cloves garlic (minced): Pungent and aromatic, garlic infuses the soup with savory intensity.
- 1 (12 -14 ounce) jar salsa verde: The star ingredient, packed with tangy tomatillos and mild heat, creating a vibrant base.
- 1 (4 ounce) can mild green chiles: Adds just the right amount of mild chile flavor without overwhelming the palate.
- 3 cups low sodium chicken broth: Builds a flavorful, comforting soup base without excess saltiness.
- 3 dried bay leaves: Infuse subtle herbal notes while simmering.
- 1 (14.5 ounce) can white beans, drained and rinsed: Provides creamy texture and gentle earthiness that rounds out the soup.
- Juice of one lime: Brings brightness and balances the richness with a citrusy pop.
- Garnishes (shredded cheese, tortilla chips, sour cream, green onions): Optional but highly recommended for added creaminess, crunch, and freshness.
How to Make Easy Green Chile Chicken Soup Recipe
Step 1: Sear the Chicken to Golden Perfection
Start by sprinkling the salt over the chicken thighs—this simple seasoning draws out flavor and helps create a beautiful crust as you cook. Heat one tablespoon of olive oil in a heavy stockpot over medium-high heat, then add the chicken thighs in a single layer. Sear each side for about 4 to 5 minutes until you get that irresistible golden brown crust. This step locks in juices and adds a deep richness you’ll notice in every bite. Set the chicken aside once done.
Step 2: Build the Flavor Base with Aromatics and Spices
Lower the heat to medium and add the diced onion with a pinch of salt to the pot’s drippings. Let the onion sauté until it’s translucent, about 7 minutes, sweeping up all those tasty browned bits. Next, stir in smoked paprika, chili powder, cumin, and oregano. As the spices toast, the kitchen fills with an intoxicating aroma that hints at the heat and smokiness to come. Add another tablespoon of olive oil, then toss in minced garlic, cooking for an additional 1-2 minutes until fragrant and perfectly softened.
Step 3: Simmer with Salsa Verde and Chiles
Add the seared chicken back into the pot and pour in the salsa verde, diced green chiles, chicken broth, and bay leaves. Give everything a good stir and bring the soup to a boil before lowering it to a gentle simmer. Cover the pot and let it cook for 20 minutes, allowing the chicken to become tender and all those flavors to meld together beautifully.
Step 4: Shred Chicken and Add Beans
Once the simmer time is up, carefully remove the chicken thighs and shred them using two forks—it’s so satisfying to see how tender they get. Toss the shredded chicken back into the pot along with the rinsed white beans. Let everything cook together for another 10 minutes so the beans soak up the spiced broth and the flavors deepen.
Step 5: Brighten with Lime and Serve
Finally, stir in the fresh juice of one lime to brighten the whole dish and add that signature tang only citrus can provide. Remove the bay leaves just before serving, then ladle the soup into bowls and top with your favorite garnishes like shredded cheese, crushed tortilla chips, sour cream, and green onions. Each topping adds a little something extra that takes this soup over the top!
How to Serve Easy Green Chile Chicken Soup Recipe
Garnishes
Don’t skip the toppings! A sprinkle of shredded cheese melts into the hot soup creating creamy pockets, while crunchy tortilla chips add texture contrast. Sour cream cools down the spices and brings luscious silkiness, and green onions offer that fresh, slightly sharp bite. These garnishes make every spoonful a delightful adventure.
Side Dishes
This soup shines best when paired with simple sides—think warm cornbread or a crusty baguette to sop up every flavorful drop. A crisp green salad with a tangy vinaigrette can add a fresh counterpoint, making for a balanced meal that’s satisfying but not heavy.
Creative Ways to Present
If you’re serving guests, consider serving the soup in small cups as an appetizer or in rustic bowls for a cozy family-style dinner. You could also turn it into a vibrant nacho topping by spooning the soup over tortilla chips and melting cheese under the broiler for a fun twist. The possibilities are endless and all equally delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Green Chile Chicken Soup Recipe keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve the flavors and freshness. The spices actually mellow slightly over time, making the next-day soup an even deeper comfort food experience.
Freezing
This soup freezes beautifully, making it a perfect meal prep option. Let it cool completely before transferring into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally so it heats evenly and doesn’t scorch. You might want to add a splash of broth or water if it has thickened too much. Alternatively, microwave individual portions in 1-2 minute intervals, stirring in between.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast will work, but keep in mind it can dry out faster. Sear it carefully and consider reducing simmer time slightly or shredding it as soon as it cooks through to keep the soup juicy and tender.
How spicy is this Easy Green Chile Chicken Soup Recipe?
This soup features mild green chiles and plenty of warmth from spices, but it’s not overly spicy—perfect for most palates. You can adjust the chili powder or add more green chiles if you want more heat.
Can I make this soup vegetarian?
Definitely! Swap the chicken thighs for extra white beans or roasted veggies like zucchini and corn, and use vegetable broth instead of chicken broth. The salsa verde and spices ensure it stays flavorful without meat.
What if I don’t have salsa verde on hand?
Salsa verde is key for the tangy tomatillo flavor, but if you don’t have it, you can substitute with fresh or canned tomatillos blended with a bit of jalapeño, onion, garlic, and lime juice to get close to that unique taste.
Can I add other beans or vegetables?
For sure! Pinto beans or black beans can easily replace white beans. You can also toss in diced carrots, corn, or bell peppers for extra color and nutrition. Just add them during the simmer step to ensure they cook through nicely.
Final Thoughts
This Easy Green Chile Chicken Soup Recipe is a true game-changer for anyone who loves a good bowl of soulful, spicy comfort food without fuss. It’s approachable enough for a weeknight supper yet impressive enough to share with friends. Dive in, savor every spoonful, and make it a staple in your kitchen—you won’t regret it!
Print
Easy Green Chile Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American Southwest
- Diet: Gluten Free
Description
This Easy Green Chile Chicken Soup is a flavorful and comforting meal combining tender chicken thighs with a vibrant blend of green chiles, spices, and white beans. Perfect for a cozy dinner, it features a smoky and mildly spicy profile from smoked paprika, chili powder, and salsa verde, balanced with fresh lime juice and garnishes like shredded cheese and sour cream for added richness.
Ingredients
Protein and Vegetables
- 1 pound chicken thighs
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 (14.5 ounce) can white beans, drained and rinsed
- 1 (4 ounce) can mild green chiles
Spices and Seasonings
- 3/4 teaspoon Watkins Fine Himalayan Pink Salt
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 3 dried bay leaves
Liquids and Oils
- 2 tablespoons olive oil (divided)
- 1 (12-14 ounce) jar salsa verde
- 3 cups low sodium chicken broth
- juice of one lime
Garnishes
- Shredded cheese
- Crushed tortilla chips
- Sour cream
- Green onions, minced
Instructions
- Season and Sear the Chicken: Sprinkle salt evenly over the chicken thighs. Heat 1 tablespoon of olive oil in a heavy stock pot over medium-high heat. Add the chicken thighs in a single layer and sear each side for 4-5 minutes until a golden brown crust forms. Remove the chicken thighs and set them aside.
- Sauté Onions and Spices: Lower the heat to medium. Add the diced onion and a pinch of salt to the pot with the chicken drippings. Sauté until the onions become translucent, about 7 minutes. Stir in smoked paprika, chili powder, cumin, and dried oregano, cooking for 1-2 minutes to release their aromas. Add the remaining tablespoon of olive oil and add minced garlic, cooking for an additional 1-2 minutes.
- Add Broth, Chiles, and Salsa: Return the chicken thighs to the pot. Pour in the jar of salsa verde, the canned green chiles, chicken broth, and add bay leaves. Stir well to combine. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 20 minutes to meld flavors and cook the chicken thoroughly.
- Shred Chicken and Add Beans: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot along with the drained white beans. Cook uncovered for an additional 10 minutes. Finally, stir in the fresh lime juice to brighten the flavors.
- Serve with Garnishes: Remove the bay leaves before serving. Ladle the soup into bowls and top with shredded cheese, crushed tortilla chips, sour cream, and minced green onions for added texture and flavor.
Notes
- Chicken thighs provide a juicy and flavorful base; skinless can be used for a leaner option.
- Adjust the amount of chili powder and green chiles according to your preferred spice level.
- Using low-sodium chicken broth helps control salt content, but taste and adjust seasoning as needed.
- White beans add creaminess and protein—cannellini or great northern beans work well.
- Leftovers can be refrigerated for up to 3 days or frozen for later use.
