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Green Chicken Chili Soup

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  36 min
  • Calories: 244
Green chicken chili verde soup in a bowl with avocado, lime and cilantro

This versatile green chicken chili soup recipe can be made ahead as a freezer meal, made just a few hours ahead in a slow-cooker, or even cooked right away on the stove top.

Green Chicken Chili, but Make It Soup!

Salsa verde (store-bought or homemade, 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. We’ve got instructions for how to make it as a make-ahead freezer meal, in the Crock Pot, or even just on the stove top—whatever method you pick, you’ll wind up with a bowl of lightly spicy, hearty, white bean-studded chicken chili soup that’s low-carb, keto-friendly and sure to please the whole family.

Ingredients laid out for Green Chicken Chili Soup with chicken stock, onions, green bell peppers salsa, garlic and beans
Ingredients in a bowl Green Chicken Chili Soup with chicken stock, onions, green bell peppers salsa, garlic and beans
Ingredients mixed in a bowl Green Chicken Chili Soup with chicken stock, onions, green bell peppers salsa, garlic and beans
Ingredients in a freezer bag for Green Chicken Chili Soup with chicken stock, onions, bell peppers salsa, garlic and beans

Chicken Verde Soup: Ingredients

This Mexican-inspired, easy, green chili chicken soup bursts with bright, bold, satisfying flavors and is healthy to boot. What more could a person wish for? Here’s everything you’ll need to make this:

  • Olive oil.
  • Onion & garlic.
  • Chicken stock. Take note! You’ll need different amounts of stock depending on how you’re planning to cook the chicken soup recipe.
  • White beans. Great Northern, cannellini beans—whatever kind of white bean you’ve got or prefer is just fine.
  • Jarred salsa verde. Or use homemade, if you’ve got it!
  • Can of green chilis. Mild, with a hint of sweetness and smoke, canned green chilis make everything better.
  • Green bell pepper, chopped
  • Jalapeño. We love a little kick, but for this green chicken chili 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
  • Fresh lime juice
Onions sautéed in olive oil in a stock pot
Green Chicken Chili Soup in a stockpot getting ready to be simmered
cooked Green Chicken Chili Soup in a stock pot with a wooden spoon
Green Chicken Chili Soup with avocado and cilantro in a soup pot

Our Best Freezer Meal Tips

If you’re new to freezer meals, welcome! Welcome to the wild world of feeling extremely on top of it all the time. Or at least, in those glorious moments when you remember that your freezer is full of meals that are ready whenever you are. Here are a few of our best make-ahead meal beginner tips:

  1. This may seem like a no-brainer, but it’s worth mentioning that it’s important to 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.
  2. Label label label! Use a sharpie to label your freezer meals with the date you made them, and the name of the recipe. If you’re feeling really ambitious, it’s also nice to label the bags with a “good until” date, too. For this low carb salsa verde chicken soup, it’s good for three months from the date you freeze it.
  3. When in doubt, throw it out. The old adage holds true! If you’re not sure (or forgot to label the bag) don’t take chances. If there’s ever a time to order pizza, its when the alternative is a mystery bag from the back of the freezer.
frozen green chicken chili soup in a crockpot
Green Chicken Chili Soup in a slow cooker with a wooden soon

Tools You’ll Need:

The tools you’ll need to make this chicken chili verde soup will depend on which green chili chicken soup recipe variation you decide to make. You’ll definitely need:

And you might need:

Slow cooker green chicken chili soup in a crock pot with a wooden spoon
green chicken verde soup in a bowl with avocado and lime

More Easy Freezer Meals We Love:

Chicken and freezer—they’re so MFEO.

green chicken chili soup in a bowl with limes, cilantro and white beans

How Did You Make It?

Did you make this chicken verde soup in the slow-cooker? Or as a freezer green chicken chili? Or did you just go ahead and cook it for dinner tonight? Let us know! Snap a photo of your green chicken chili soup, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper so we can see!

Green Chicken Chili Soup

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  36 min
  • Calories: 244


  • 2 tbsp olive oil
  • 1 onion, chopped (about 1 cup)
  • 4 garlic cloves, minced
  • 1-3 cups chicken stock, depending on how you plan to cook it (see instructions)
  • 1 (14 oz) can white beans, drained and rinsed
  • 1 (16 oz) jar salsa verde
  • 1 (4 oz) can green chilis
  • 1 green bell pepper, chopped
  • 1 jalapeno, seeded and minced
  • 1 ½ lbs chicken breast, 2-inch cubed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 tbsp lime juice


To make for dinner tonight:

  1. In a large pot, heat olive oil and sauté the onions for 5 minutes. Add garlic and continue cooking for 1 more minute.
  2. Add all the remaining ingredients, using 3 cups of chicken stock (except the lime juice) to the pot.
  3. Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through.
  4. Stir in lime juice and serve with avocado and cilantro.

To make ahead, store in the freezer and reheat in a crockpot, or if you want to make it right away in a crockpot:

  1. In a large skillet heat olive oil and sauté the onions for 5 minutes.
  2. Add the garlic and continue cooking for 1 more minute.
  3. In a large bowl combine onion/garlic mixture along with remaining ingredients. **Note: only use 1 cup of chicken stock when freezing and reheating in a crockpot, or using a crockpot right away.
  4. Add to a freezer safe bag, removing as much air as possible. Seal and store flat in freezer for up to 3 months.
  5. When ready to use run warm water over the bag until chicken verde soup base breaks up a little.
  6. Add the frozen soup base to a slow cooker and cook on high for 4 hours.

Nutrition Info

  • Per Serving
  • Amount
  • Calories244
  • Protein38 g
  • Carbohydrates14 g
  • Total Fat7 g
  • Dietary Fiber2 g
  • Cholesterol66 mg
  • sodium1008 mg
  • Total Sugars6 g

Green Chicken Chili Soup

Questions & Reviews

Join the discussion below.

  • Carol G

    Can I use ground chicken in this?


  • Mariano

    How big is your serving size?

    We don't have yield yet for most recipes, we are working on getting that added in the future. But this soup serves 6 people. Hope you enjoy Mariano!

  • Z

    It was so good , only a bit spicy for me. How can you cut spice a little without taking from flavor ?

    You could use less jalapeno or omit it completely. Hope this helps!

  • Donna Green

    What could I use in place of canned green chili's ? Don't have Pablano pepper either

    You can just leave them out.

  • Heather Speers

    How much chicken stock should be used for the stovetop directions? Also, anything different if I wanted to put this in the slow cooker day of instead of freezing first? How much chicken stick then?

    3 cups of stock to make right away. Crockpots produce a lot of liquid, so just cut the stock down to 1 cup if using crockpot (day of or frozen! )

  • Katy

    Very good. Really nice spice level. I didn’t add any salt as salsa verde is usually fairly salty and since we also added some tortilla chips and a little cheese, we didn’t miss it at all! The delicious umami lingers on long after the last bite!

    Thanks Katy, so happy you enjoyed it!

  • Barbara

    This has become my go-to chicken chili soup. It’s very flavorful and quick to get on the table. I make it on the stovetop with a couple of changes. I sub one large roasted hot hatch chili in place of the canned green chilis; sub chopped red bell pepper for green bell pepper and add 2 Tblspns Maseca (corn flour) to thicken and flavor the soup base. I also eliminate the jalapeño pepper. It is still very spicy. I serve this with shredded smoked cheddar cheese & cilantro.

    So glad you love it Barbara, your changes sound yummy!

  • Christi


    Thanks so much Christi, glad you love it!

  • Rachel

    This is a staple recipe in my house for my son and me. Seriously delicious, spices set off aromas in the house like a fine candle. Love it, everytime, thank you for this lifetime recipe!!!

    Thank you so much Rachel, we are so glad you both love it and that it's LIFETIME RECIPE! That makes us so happy to hear!

  • MK

    Wow! So simple to put together and yet the flavors were deep and complex! Delish! I’ll make again for sure!

    Thank. you so much, MK! We are so happy you found this simple AND delicious!