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Simple Recipes for Every Day

Green Chicken Chili Soup

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

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 4 garlic cloves, minced
  • 3 cups chicken stock
  • 1 (14 ounce) can white beans such as navy beans cannellini beans or “great northern”, drained and rinsed
  • 2 cups salsa verde homemade or store bought
  • 1 (4 ounce) can green chilis
  • 1 ½ pounds boneless skinless chicken breast, 2-inch cubed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 tablespoons lime juice (from 1 lime)
  • Diced avocado, for serving
  • Minced cilantro, for serving

Method

  1. In a large pot, heat the olive oil over medium heat. Once the oil is glistening, add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.

  2. Stir in 3 cups chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 30 minutes.

  3. Stir in lime juice. Divide the soup between bowls and serve topped with avocado and cilantro.

Slow-Cooker Method

  1. In a large pot, heat the olive oil over medium heat. Once the oil is glistening, add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.

  2. Transfer the onion mixture to a slow-cooker. Stir in the chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt. Cook on high for 4 hours or low for 8 hours.

  3. Stir in lime juice. Divide the soup between bowls and serve topped with avocado and cilantro.