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There is nothing quite like a bowl of warm, comforting soup to make your day better, and this Easy Green Chili Chicken Soup Recipe is exactly what you need for that perfect cozy meal. It boasts just the right balance of creamy richness, tender shredded chicken, and a gentle, lively kick from green chiles. Whether you’re craving a quick weeknight dinner or something hearty to warm you up on a chilly day, this soup delivers flavor, texture, and nutrition that will have you coming back for seconds.
Ingredients You’ll Need
Gathering the right ingredients for this soup is surprisingly simple, yet each brings something special to the table—from aromatic spices to creamy tang and fresh brightness. These essential components work harmoniously to create the soulful Southwest-inspired flavor that makes this Easy Green Chili Chicken Soup Recipe a standout.
- 1 tablespoon olive oil: Provides a subtle richness and perfect base for sautéing the onion and garlic.
- 1 small onion (diced): Adds sweetness and depth as it softens during cooking.
- 2 cloves garlic (minced): Infuses a warm, savory aroma that’s crucial to any good soup.
- 1 (4-ounce) can diced green chiles: Delivers that signature mild heat and tangy flavor.
- 1 teaspoon ground cumin: Brings an earthy, slightly smoky undertone that pairs beautifully with the chiles.
- 1/2 teaspoon dried oregano: Adds a subtle herbaceous note to round out the spices.
- 1/4 teaspoon salt: Essential for balancing and enhancing all the flavors.
- 1/4 teaspoon black pepper: Adds a mild spice kick and depth.
- 3 cups cooked shredded chicken: Use rotisserie or leftovers for quick prep and tender protein.
- 1 (15-ounce) can white beans (drained and rinsed): Supplies creamy texture and a mild nutty flavor.
- 4 cups chicken broth: The flavorful liquid base that brings everything together.
- 1/2 cup sour cream: Makes the soup luxuriously creamy and tangy.
- 1/2 cup shredded Monterey Jack or pepper jack cheese: Melts into the soup for gooey, melty goodness.
- Juice of 1 lime: Adds a fresh citrus brightness that lifts all the rich flavors.
- Chopped cilantro for garnish: A finishing touch that adds color and a burst of herbal freshness.
How to Make Easy Green Chili Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it turns soft and translucent, about 4 to 5 minutes. Then stir in the minced garlic, diced green chiles, ground cumin, dried oregano, salt, and black pepper. Cook everything together for just about a minute to awaken those fragrant spices and build a flavorful foundation for your soup.
Step 2: Build the Soup Base
Next, add the shredded chicken, rinsed white beans, and chicken broth to the pot. Give everything a good stir, then bring the mixture to a gentle simmer. Let it cook for 10 to 15 minutes, allowing the flavors to meld beautifully. This simmering step is key to making the soup taste like it was slow-cooked for hours, even though it’s quick and easy!
Step 3: Create Creamy Harmony
Turn the heat down low and stir in the sour cream, shredded cheese, and fresh lime juice. Mix until the cheese melts completely and the soup becomes creamy and luscious. Don’t forget to taste it and adjust the seasoning with more salt or pepper if needed. That final touch of lime juice adds an irresistible zing that balances the richness perfectly.
Step 4: Serve and Garnish
Ladle the soup into bowls and sprinkle chopped cilantro on top. This lovely garnish not only adds appealing color but also brings freshness that brightens the whole bowl. Then grab your favorite tortilla chips or some crusty bread and dig in!
How to Serve Easy Green Chili Chicken Soup Recipe
Garnishes
Topping your soup with chopped cilantro is a must for that fresh, herbaceous burst with every bite. You can also add a dollop of sour cream or a handful of extra shredded cheese to make it extra indulgent. For a little crunch, tortilla strips or crushed tortilla chips complement the silky soup texture beautifully.
Side Dishes
This soup pairs wonderfully with warm cornbread or a simple green salad dressed lightly with lime vinaigrette to echo the citrus notes in the soup. If you want a heartier meal, serve with roasted vegetables or even a side of Mexican rice for a more filling experience.
Creative Ways to Present
For a fun twist, serve the soup in small mason jars at a casual dinner party or family gathering—it’s both charming and practical. You can even turn the soup into a comforting dip by thickening it slightly and serving it with an assortment of veggies and chips for dipping. It’s a crowd-pleaser that’s easy to customize with toppings and mixes.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps extremely well in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making it a fantastic option for next-day lunches or easy dinners.
Freezing
This Easy Green Chili Chicken Soup Recipe freezes beautifully. Portion it into airtight containers or heavy-duty freezer bags and freeze for up to 3 months. Just be mindful that the sour cream may separate slightly when frozen; you can stir it back in gently after reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to keep the creamy cheese and sour cream smooth and silky. If the soup thickens too much, add a splash of chicken broth to loosen it up. Reheating in batches for small servings helps the soup warm evenly without curdling.
FAQs
Can I use fresh green chiles instead of canned?
Absolutely! Fresh green chiles add a wonderful brightness and slightly different texture. Just roast and dice them before adding to the soup, adjusting the quantity to your preferred heat level.
Is this soup spicy?
This recipe is mild with a gentle kick from the green chiles and spices, but not overpowering. You can easily add diced jalapeños if you want to turn up the heat for more spice lovers at your table.
Can I make this soup vegetarian?
To make it vegetarian, simply substitute the chicken broth with vegetable broth and replace the shredded chicken with extra beans or some cooked tofu for protein. It’s still delicious and hearty that way!
What’s the best cheese to use?
Monterey Jack and pepper jack cheeses melt smoothly and offer just the right mild or slightly spicy flavor. You can also try cheddar for a sharper taste, but avoid cheeses that don’t melt well.
Can I make this soup in a slow cooker?
Yes! Simply sauté the aromatics first as instructed, then add all ingredients except the sour cream, cheese, and lime juice to the slow cooker. Cook on low for 4 to 6 hours. Stir in the dairy and lime at the end before serving.
Final Thoughts
If you’re looking for a delicious, fuss-free meal that brings big flavor with minimal effort, this Easy Green Chili Chicken Soup Recipe is your new go-to. It’s satisfying, creamy, and packed with wholesome ingredients that make both your taste buds and your stomach happy. Give it a try, and watch how quickly it becomes a beloved staple in your kitchen!
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Easy Green Chili Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Description
This easy green chili chicken soup is a flavorful and creamy Southwestern-inspired dish perfect for a comforting weeknight dinner. Loaded with tender shredded chicken, white beans, and a blend of green chiles and spices, this soup brings a delightful balance of heat and zest, finished with a creamy tang from sour cream and cheese.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 1 (15-ounce) can white beans, drained and rinsed
- 4 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- juice of 1 lime
- chopped cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic, diced green chiles, ground cumin, dried oregano, salt, and black pepper, and cook for another minute until fragrant.
- Add Main Ingredients and Simmer: Stir in the shredded chicken, drained white beans, and chicken broth. Bring the mixture to a gentle simmer, then cook for 10 to 15 minutes to allow the flavors to meld together.
- Finish the Soup: Reduce heat to low and gently stir in sour cream, shredded cheese, and lime juice until everything is melted and the soup is creamy. Taste and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls, garnish with chopped cilantro, and serve warm with tortilla chips or warm bread on the side.
Notes
- For a creamier texture, blend a portion of the soup before adding sour cream and cheese.
- Add diced jalapeño for extra heat or sweet corn for added flavor and texture.
- This soup freezes well, making it perfect for meal prep and easy reheating.
