If you’re craving the kind of soup that warms you up from the inside out and fills your kitchen with mouthwatering aromas, Easy Green Chili Chicken Soup is your new go-to. This bowlful is a playful twist on classic chicken soup: it’s brimming with tender chicken, white beans, sweet corn, fire-roasted tomatoes, and a gentle kick from green chilies. Creamy, tangy, and vibrant with fresh cilantro and a squeeze of lime, this recipe is simple enough for busy weeknights but special enough to share with friends. It’s comfort food, but with personality!
Ingredients You’ll Need
Gathering your ingredients for Easy Green Chili Chicken Soup couldn’t be simpler, but each one earns its place, bringing depth, color, or a hit of flavor. Here’s what you’ll need, along with tips to make every bite shine:
- Olive oil: A little helps soften the onions and carries the flavors of the aromatics through the soup.
- Onion (1 medium, diced): Provides an essential savory-sweet base that sets the stage for the whole pot.
- Garlic (3 cloves, minced): Adds a punchy aroma and a classic warmth to every spoonful.
- Diced green chilies (1 can, 4 ounces): The star for a mild chili kick and signature flavor—use hot chilies if you like it spicy.
- Fire-roasted diced tomatoes (1 can, 15 ounces): These add a subtle smokiness and gorgeous color to your soup.
- Chicken broth (4 cups): The foundation; choose a good-quality broth for extra flavor.
- Ground cumin (1 teaspoon): Earthy and warm, cumin brings a Southwestern vibe to the dish.
- Chili powder (1/2 teaspoon): Adds gentle heat and depth—use more or less depending on your taste.
- Smoked paprika (1/2 teaspoon): This ingredient sneaks in a hint of smokiness that makes all the difference.
- Salt (1 teaspoon): Essential for bringing everything together and making flavors pop.
- Black pepper (1/2 teaspoon): Gives just the right amount of background heat.
- Cooked shredded chicken (3 cups): Rotisserie, leftover roast, or poached chicken works beautifully here.
- White beans (1 can, 15 ounces, rinsed and drained): Creamy and filling—they help make this a hearty meal.
- Corn (1 cup, frozen or canned): Adds sweetness, color, and a little pop in each bite.
- Sour cream or Greek yogurt (1/2 cup): Swirled in at the end for a luscious, tangy finish.
- Fresh cilantro (1/4 cup, chopped): Brightens the soup and adds a fresh, herbal note.
- Lime wedges (for serving): A squeeze just before eating brings all the flavors alive.
How to Make Easy Green Chili Chicken Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add your diced onion and let it cook until it’s softened and fragrant, about 5 minutes. Toss in the minced garlic for just a minute—enough to unlock its aroma, but not so long that it burns. This savory base is what gives Easy Green Chili Chicken Soup its irresistible aroma right from the start.
Step 2: Build the Broth
Now add the diced green chilies, fire-roasted tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and black pepper. Give it all a good stir, then bring it to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for 10 minutes, letting the spices mingle and the flavors develop.
Step 3: Add the Chicken, Beans, and Corn
Stir in your cooked shredded chicken, white beans, and corn. Let the soup continue to simmer for another 10 minutes. This is when the soup transforms from brothy to hearty, with every ingredient soaking up the flavors of the broth and spices.
Step 4: Finish with Creaminess
Take the pot off the heat and stir in the sour cream or Greek yogurt. This final touch makes the soup luxuriously creamy and balances the heat from the chilies. Don’t forget to taste and adjust the seasoning if needed!
Step 5: Garnish and Serve
Ladle your Easy Green Chili Chicken Soup into bowls, top with a generous sprinkle of fresh cilantro, and serve with lime wedges. The brightness of the cilantro and the zing of lime take this soup to the next level.
How to Serve Easy Green Chili Chicken Soup
Garnishes
Garnishes are the finishing flourish that make each bowl special. A sprinkle of chopped cilantro adds color and fresh flavor, and a dollop of sour cream or Greek yogurt on top makes the soup even creamier. Don’t forget extra lime wedges for squeezing—just a little citrus makes the flavors pop. If you like more heat, sliced jalapeños or a dash of hot sauce are delicious additions!
Side Dishes
Easy Green Chili Chicken Soup pairs perfectly with warm, crusty bread or a batch of homemade cornbread to soak up the broth. For a lighter touch, try serving it with a crisp green salad tossed with a tangy vinaigrette. Tortilla chips on the side are also a crowd-pleaser, especially if you want to dip or crumble them right into the soup.
Creative Ways to Present
For a fun, interactive meal, set out a toppings bar with bowls of shredded cheese, avocado slices, jalapeños, and extra cilantro so everyone can customize their own bowl of Easy Green Chili Chicken Soup. Serving in colorful bowls or even bread bowls adds charm and makes the meal feel extra cozy and inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, Easy Green Chili Chicken Soup keeps beautifully in the refrigerator. Once cooled, transfer the soup to airtight containers and store for up to 4 days. The flavors only deepen as it sits, making tomorrow’s lunch even more delicious.
Freezing
This soup is freezer-friendly! For best results, let the soup cool completely before transferring to freezer-safe containers (leave a little space for expansion). Freeze for up to 3 months. If you plan to freeze, wait to stir in the sour cream or Greek yogurt until after reheating—dairy can sometimes separate when frozen.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If you’ve frozen it, let it thaw overnight in the fridge first, then reheat and stir in the sour cream or yogurt just before serving for the best texture.
FAQs
Can I use rotisserie chicken for Easy Green Chili Chicken Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut—it’s flavorful and shreds easily, making this soup even quicker to prepare.
Is this soup spicy?
The soup has a gentle heat from the green chilies and chili powder, but it’s not overwhelmingly spicy. If you like things hotter, add a chopped jalapeño or use hot green chilies for extra kick.
Can I make this soup dairy-free?
Yes! Simply leave out the sour cream or Greek yogurt, or use a plant-based alternative. The soup will still be delicious and satisfying.
What other beans can I use instead of white beans?
Feel free to substitute with cannellini beans, great northern beans, or even pinto beans if that’s what you have on hand—they all work well in Easy Green Chili Chicken Soup.
Can I make Easy Green Chili Chicken Soup in a slow cooker?
You sure can! Combine all the ingredients (except the sour cream and cilantro) in your slow cooker and cook on low for about 6 hours. Stir in the sour cream and cilantro just before serving for best results.
Final Thoughts
I can’t wait for you to try Easy Green Chili Chicken Soup—it’s cozy, vibrant, and packed with flavor, yet so simple to pull together. Whether you’re gathering around the table with family or whipping up a comforting solo dinner, this soup is sure to become a favorite in your recipe rotation. Enjoy every spoonful!
Print
Easy Green Chili Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired, American
- Diet: Non-Vegetarian
Description
This Easy Green Chili Chicken Soup is a flavorful and hearty Mexican-inspired dish perfect for a quick weeknight dinner. Packed with tender shredded chicken, fire-roasted tomatoes, green chilies, and spices, it offers a delightful balance of heat and creaminess with a touch of sour cream or Greek yogurt. This nutritious soup is gluten-free and full of protein and fiber, making it both comforting and healthy.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Vegetables and Beans
- 1 can (4 ounces) diced green chilies
- 1 can (15 ounces) fire-roasted diced tomatoes
- 1 can (15 ounces) white beans, rinsed and drained
- 1 cup frozen or canned corn
Broth and Seasonings
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Protein and Garnish
- 3 cups cooked shredded chicken
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat the oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add chilies, tomatoes, broth, and spices: Stir in diced green chilies, fire-roasted diced tomatoes, and chicken broth. Add ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine.
- Simmer the soup base: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 10 minutes to allow the flavors to meld.
- Add chicken, beans, and corn: Stir in the cooked shredded chicken, rinsed white beans, and frozen or canned corn. Continue simmering for another 10 minutes until everything is heated through.
- Finish with sour cream and garnish: Remove the pot from heat and stir in sour cream or Greek yogurt for creaminess. Garnish the soup with chopped fresh cilantro and serve hot with lime wedges on the side for squeezing over individual bowls.
Notes
- For extra heat, add chopped jalapeños or use hot green chilies instead of mild ones.
- This soup can be prepared in a slow cooker by combining all ingredients except sour cream and cilantro, cooking on low for 6 hours, then stirring in sour cream before serving.
- Substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5 g
- Sodium: 770 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 70 mg
