More Mexican-Inspired Soups
A Healthy, Easy Green Chicken Chili Soup Recipe
Salsa verde (store-bought or homemade salsa verde, whatever works for you!), canned white beans, and—one of our favorite flavor-giving ingredients—canned green chilis make this easy chicken chili verde soup a total breeze. Brimming with New Mexican flavors, this chili verde soup recipe is not just healthy and delicious, it’s also forgiving. Serve it with Elote (Mexican Street Corn) or a Corn Salad to make a fully rounded-out meal. For another tasty version of this easy chicken chili recipe, check out our White Bean Chicken Chili, or if you’re in the mood for something just a bit heartier than a soup, Green Chicken Enchiladas might hit the spot.
Ingredients For The Best Homemade Chicken Chili Verde Soup
Olive oil
Onion & garlic
Chicken stock.
White beans. You can use most any kind of white bean that you have on hand or like best. Great Northern, cannellini beans, or navy beans, will all work great.
Salsa verde. Jarred salsa verde is fine here, but definitely use homemade salsa verde, if you’ve got it.
Can of green chilis. Mild, with a hint of sweetness and smoke, canned green chilis make everything better.
Bell peppers. Green, of course. It is chicken verde soup, after all.
Jalapeño. We love a little kick, but for this green chicken chili soup we choose to seed the jalapeño to cut down on the spice and make sure this soup is family-friendly. That said, if you like it hot, leave the seeds in.
Chicken breast
Spices! Cumin & chili powder add even more oopmh
Lime
How To Make Chicken And Green Chili Soup
Slice and dice. If you’re going to seed the jalapeños, a really sharp paring knife is handy.
Decide if you want to cook this easy chicken chili verde soup in a slow cooker (which will take 4 - 8 hours, depending on which setting you use) or on the stove top (which takes about 40 minutes, start to finish).
Begin the soup by cooking the onion, garlic, bell peppers and jalapeños in olive oil in a large stock pot.
Next comes the chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt. If you’re cooking your chicken chili soup on the stove top, you’ll add those ingredients directly to the pot. If you’re making the Crock Pot green chili soup, you’ll transfer everything to the Crock-Pot now.
Cook the soup! On the stove top, you’ll simmer everything together for about 30 minutes. In a Crock Pot, you’ll “set it and forget it,” now until dinner time.
Ladle the gorgeous finished soup into bowls, and dig in. Corn Salad makes a healthy side dish to serve with this chicken soup, or you could throw caution to the wind and serve it alongside another New Mexican staple: Rotel Dip or even Queso Dip. And don’t forget the Homemade Tortilla Chips while you’re at it.
How To Store Green Chili Chicken Soup + Tips
How to freeze green chicken chili soup: Cool the soup completely, and add it to a freezer ziplock bag or freezer-safe, airtight container. Store in the freezer for up to 1 month. When ready to use, thaw it overnight in the fridge and reheat in a pot over medium heat on the stove or in a crockpot on high for 4 hours.
If you freeze this soup, buy freezer bags, not just regular zip-top bags. Not all one-gallon zip-top bags (like Ziploc) are meant for freezing. Just check the label and be sure you’re buying freezer bags, which are thicker than regular and made to withstand months in the freezer.
Label label label! Use a sharpie to label any leftover soup that you freeze with the date you made them, and the name of the recipe.
Celebrate Salsa Verde With More Easy Recipes
Let’s Make It Soup Season, All Year Round
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