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
Scale
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.
