If you’re craving a comforting bowl that bursts with bold southwestern flavors, this Green Chili Chicken Soup Recipe is exactly what you need. It’s a vibrant, hearty soup that beautifully balances the warmth of fire-roasted tomatoes and smoky spices with the fresh zing of green chilies. Each spoonful offers tender shredded chicken, sweet corn, and a luscious creamy finish that feels like a warm hug on a chilly day. Whether you’re cooking for your family or craving something nourishing and flavorful, this recipe promises to become a new favorite in your kitchen rotation.
Ingredients You’ll Need
This Green Chili Chicken Soup Recipe uses simple but essential ingredients that work in harmony to create layers of flavor, texture, and color. Every item plays its part—from the smoky spices to the creamy sour cream finishing touch—making this soup both satisfying and vibrant.
- Olive oil: The base for sautéing, it adds a subtle richness and helps soften the onions.
- Onion: Diced for a savory sweetness that forms the flavor foundation.
- Garlic: Minced to introduce a fragrant depth that enhances the broth.
- Chicken broth: Provides a savory and light liquid base that carries the soup’s flavors.
- Diced green chilies: These bring a mild heat and a fresh vegetal brightness.
- Fire-roasted diced tomatoes: Give a smoky, slightly charred taste that complements the chilies perfectly.
- Ground cumin: Adds a warm, earthy undertone that’s quintessential for southwestern dishes.
- Chili powder: Introduces a balanced spice and complexity.
- Smoked paprika: Enhances the smoky character and deepens the color.
- Oregano: Offers a hint of herbal freshness that rounds out the spice blend.
- Shredded cooked chicken: The hearty protein star, tender and easy to mix in.
- Corn: Frozen or fresh, it brings juicy pops of sweetness and texture.
- Sour cream: Stirred in at the end for a creamy, tangy richness.
- Fresh cilantro: Chopped and added for a bright, herbal finish.
- Avocado: Diced to garnish, lending buttery creaminess and freshness.
- Salt and pepper: To taste, enhancing all the flavors perfectly.
- Lime wedges: Served on the side for a fresh, zesty squeeze that awakens the soup.
How to Make Green Chili Chicken Soup Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in a large pot over medium heat, then add the diced onions. Sauté them until they’re soft and translucent, creating a fragrant and flavorful base for the soup. This step gently unlocks the natural sweetness of the onions, which perfectly balances the spicy elements to come.
Step 2: Add Garlic for Depth
Next, toss in the minced garlic and cook for about 30 seconds until it’s fragrant. Garlic infuses the soup with subtle pungency and complexity, making each bite more comforting and rich without overpowering the other ingredients.
Step 3: Build the Broth
Pour in the chicken broth and add the diced green chilies, fire-roasted tomatoes, cumin, chili powder, smoked paprika, and oregano. Stir everything together, allowing the spices and ingredients to meld. This broth will become the soul of the soup, packed with smoky, spicy, and herbaceous notes.
Step 4: Simmer to Develop Flavor
Bring your broth mixture to a boil, then reduce the heat and allow it to simmer gently for 15 minutes. This simmering time lets all the flavors marry and deepen—resulting in a soup that’s vibrant and full-bodied rather than flat.
Step 5: Add Chicken and Corn
Stir in the shredded cooked chicken and corn, then simmer for an additional 10 minutes until the chicken is heated through and the corn adds those sweet bursts of texture. The chicken makes this soup wonderfully filling, while the corn adds a playful pop in every bite.
Step 6: Finish with Cream and Herbs
Reduce the heat to low and stir in the sour cream and fresh chopped cilantro. The sour cream lends creaminess and a slight tang that mellows the spices, and the cilantro brightens everything with its herbal freshness. Season with salt and pepper to your liking.
Step 7: Serve Hot with Garnishes
Serve your Green Chili Chicken Soup piping hot, topped with diced avocado, extra cilantro, and lime wedges on the side. These garnishes add layers of texture and flavor contrasts that take the soup from delicious to unforgettable.
How to Serve Green Chili Chicken Soup Recipe
Garnishes
Fresh garnishes truly elevate this soup. Diced avocado adds buttery smoothness that cools the mild heat, while an extra sprinkle of cilantro brings a refreshing herbal note. Don’t forget the lime wedges — a quick squeeze right before eating brightens all the flavors with a zesty pop.
Side Dishes
This soup pairs beautifully with warm tortillas, crusty bread, or even a light green salad. The bread soaks up the flavorful broth perfectly, and a salad adds a crisp contrast that keeps the meal balanced and fresh.
Creative Ways to Present
For a fun twist, turn this soup into a chili chicken stew by serving it over rice or in crispy tortilla bowls. You can also offer a toppings bar with shredded cheese, sliced jalapeños, and sour cream so everyone can customize their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Green Chili Chicken Soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the soup even tastier the next day.
Freezing
This soup freezes wonderfully. Portion it into freezer-friendly containers and freeze for up to 3 months. Avoid adding sour cream before freezing; stir it in after reheating to keep the texture perfect.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally. Once hot, stir in the sour cream and fresh cilantro if you haven’t already added them. Adding sour cream after reheating ensures the soup stays creamy without curdling.
FAQs
Can I use fresh green chilies instead of canned?
Absolutely! Fresh green chilies can add a brighter, fresher heat. Just be sure to roast or sauté them to develop their flavor before adding to the soup.
Is it possible to make this soup vegetarian?
Yes, simply swap the chicken broth for vegetable broth and omit the chicken or replace it with hearty beans like black beans or chickpeas for protein.
How spicy is this Green Chili Chicken Soup Recipe?
The heat level is typically mild to moderate thanks to the diced green chilies. Adjust the spice by using milder or hotter chilies depending on your preference.
Can I make this soup in a slow cooker?
Definitely! Start by sautéing the onions and garlic, then transfer everything to the slow cooker. Cook on low for 4-6 hours, adding the sour cream and cilantro just before serving.
What’s the best way to shred cooked chicken?
Use two forks to pull apart cooked chicken breasts or thighs. For quicker shredding, you can also pulse cooked chicken in a food processor for a few seconds, but be careful not to over-process.
Final Thoughts
You truly cannot go wrong with this Green Chili Chicken Soup Recipe. It’s a perfect blend of smoky, spicy, and creamy that feels hearty but never heavy. Whether you’re warming up on a cold day or feeding a crowd, this soup delivers comfort and excitement in every spoonful. Give it a try—you might just find yourself making it again and again.
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
A flavorful and comforting Green Chili Chicken Soup that combines tender shredded chicken, fire-roasted tomatoes, and diced green chilies in a spiced chicken broth. Finished with creamy sour cream, fresh cilantro, and avocado garnish, this soup is perfect for a cozy meal and serves 6 generously.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 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
- 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 Onions: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Combine Broth and Spices: Pour in the chicken broth, diced green chilies, fire-roasted diced tomatoes, ground cumin, chili powder, smoked paprika, and oregano. Stir everything together to blend the flavors.
- Simmer Soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 15 minutes to allow the spices to develop.
- Add Chicken and Corn: Stir in the shredded cooked chicken and corn. Continue to simmer for another 10 minutes, or until the soup is heated through.
- Finish with Cream and Cilantro: Remove the soup from heat and stir in the sour cream and chopped fresh cilantro. Season with salt and pepper to your taste.
- Serve: Ladle the soup into bowls and garnish with diced avocado, extra cilantro, and lime wedges. Serve hot and enjoy!
Notes
- For extra heat, add more diced green chilies or a pinch of cayenne pepper.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Fresh corn can be substituted with frozen; just thaw before adding.
- To make it dairy-free, omit sour cream or use a dairy-free alternative.
- Garnishing with lime wedges adds a bright, fresh flavor that enhances the soup.
