When the day runs long and everyone’s hungry, this Green Chili Chicken Soup is my go-to one-pot wonder. It’s quick to pull together on the stovetop, a little spicy, and absolutely loaded with flavor. The green salsa and tender chicken make it bright and zesty, while the beans and corn keep it hearty enough to feel like a full meal. I love that it’s easy enough for a weeknight, but special enough to share when friends drop by. Around here, we call it our “bowl of happy heat”, the kind of dinner that warms you up.
Why You’ll Want to Make Green Chili Chicken Soup
I started making this green chili chicken soup on a chilly night when I needed something hearty but easy, something that could feed my whole family and still freeze beautifully for later. It’s full of bright green salsa, tender chicken, and beans, and we always set out toppings like sour cream, cilantro, extra salsa, and chips for everyone to customize their bowl.
Ingredient Tip: For a super flavorful topping, make a jar of fermented salsa. It’s a great tangy addition.
Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Chicken thighs or chicken breasts: Thighs add extra flavor and tenderness, while breasts keep things lean. Use whichever you prefer.
- White onion and garlic: Provides a flavorful base. Fresh minced garlic will give the best flavor, but pre-minced works in a pinch.
- Spices: This recipe uses a blend of smoked paprika, cumin, chili powder, dried oregano, onion powder, garlic powder, and bay leaves.
- Green enchilada sauce: Provides a tangy, slightly spicy base. Go for mild or hot, depending on preference.
- Salsa verde: Brings brightness and acidity from the tomatillos and green chilies. Use any brand you like to make your own salsa!
- Diced green chilies: Add a robust, smoky flavor. Use mild or hot, depending on your preferences. Canned chilies work great for this recipe!
- Chicken broth: This helps create the broth for the chili. You can swap it with chicken stock for a richer flavor.
- White beans and corn: Navy beans, cannellini beans, or great Northern beans would also work. You can use plain canned corn or fire-roasted corn for a smokier flavor!
Toppings: Feel free to add any toppings you like! Some great options would be Monterey Jack cheese, avocado slices, a dollop of sour cream, chopped cilantro, lime juice, and tortilla strips.
These are located in the International aisle in the Latin foods section!
It depends on the ingredients you use! If you use a mild salsa, it will be mild, and vice versa for a medium or hot salsa. You can always add spice, but you can’t take it away, so start mild and add more if you like!
You can use a rotisserie chicken or leftover shredded chicken, like Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken, for this recipe. Just skip the browning the chicken step.
How To Make Green Chili Chicken Soup
With a few simple steps, you can whip up a comforting bowl of green chicken chili in no time!
Sear the Chicken and Add Spices
Brown the chicken, onions, and garlic. Add the spices and stir to combine.
Pour and Simmer
Pour in the enchilada sauce, salsa verde, green chiles, broth, water, corn, and beans. Toss in the bay leaf. Bring to a gentle simmer for about 25 minutes, letting all those flavors blend together.
Pile on Toppings
Ladle the soup into bowls and top with cheese, avocado, sour cream, or tortilla strips for extra texture and flavor! Give it a squeeze of fresh lime juice and enjoy.
Yes, brown your chicken and then add all ingredients except lime juice to the slow cooker. Cook 6–7 hours LOW or 3–4 hours HIGH, then add the rest before serving.
Variations and Tips
Dietary Modifications:
Make it dairy-free by skipping the cheese and sour cream. For gluten-free, ensure your enchilada sauce and salsa verde are labeled GF.
Flavor Enhancements:
Roast your corn or toss in a pinch of smoked paprika before serving for a deeper flavor.
Add-In Options:
Black beans, chickpeas, or roasted sweet potatoes add extra heartiness.
Simple Substitutions:
Swap chicken thighs for turkey, or use rotisserie chicken or leftover chicken to save time.
Biblical Hospitality Reflection
Host a teen night with your Green Chili Chicken Soup as the main event and a build-your-own toppings bar, so it stays easy and weeknight friendly. Set out name cards and a phone basket. Start with a simple getting to know each other game and then have dinner. After dinner, create a “Wins and Worries” board with sticky notes so students can post one praise and one prayer, then close by reading, “Let no one despise you for your youth, but set the believers an example in speech, in conduct, in love, in faith, in purity” (1 Timothy 4:12, ESV). Send everyone home with a small container of soup, and an open invite to bring a friend next time.
This green chili chicken soup is a stovetop comfort meal you’ll come back to all year long. It’s hearty, tangy, and so easy to freeze for busy nights. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Bold Green Chicken Chili Soup
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Ingredients
- 1 pound chicken breasts, boneless, skinless, diced into bite-size pieces (chicken thighs would also be a good option if you prefer)
- 1 tablespoon olive oil
- 1/3 cup white onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 ½ tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 can green enchilada sauce, 28 oz can, mild
- 1 jar salsa verde, 12-14 oz jar
- 2 cans diced green chiles, 4 oz cans, mild, medium or hot, whichever you prefer
- 3 cups low-sodium chicken broth
- ⅔ cup water
- 14.5 ounces navy beans, canned, drained, and rinsed
- ⅔ cup corn, if frozen, thaw first (white or yellow)
- 1 bay leaves, large
- Salt and pepper to taste
Toppings (Optional)
- Monterey Jack cheese
- Avocado slices
- Sour cream
- Chopped cilantro
- Tortilla strips
- 1 Lime juice
Instructions
Sear the Chicken
- Heat 1 tbsp olive oil in a large pot over medium heat. Dice the chicken into bite-sized pieces and sear for 3-4 minutes until lightly browned.1 pound chicken breasts, 1 tablespoon olive oil
Sauté Aromatics
- Toss in the diced onion and garlic with the chicken and sautee for 1 minute.1/3 cup white onion
- Stir in garlic, smoked paprika, cumin, chili powder, onion powder, garlic powder, and oregano. Cook for 1 more minute until fragrant.1 teaspoon smoked paprika, 1 ½ tablespoon cumin, 1 tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon onion powder, 1 teaspoon garlic powder
Simmer the Soup
- Pour in the enchilada sauce, salsa verde, diced green chiles, chicken broth, and water. Add the bay leaf. Bring the pot to a gentle simmer and cook for 25-30 minutes until the chicken is tender.1 can green enchilada sauce, 1 jar salsa verde, 2 cans diced green chiles, 3 cups low-sodium chicken broth, ⅔ cup water, 14.5 ounces navy beans, 1 bay leaves, ⅔ cup corn
Serve & Enjoy
- Ladle into bowls and top with cheese, avocado, sour cream, or tortilla chips as desired. Top all this with a squeeze of fresh lime juice.1 Lime juice, Monterey Jack cheese, Avocado slices, Sour cream, Chopped cilantro, Tortilla strips, Salt and pepper to taste
Slow Cooker Method
- Sauté the chicken pieces in the olive oil in a pan over medium heat.
- Add the diced onion and garlic and sautee for 1 more minute.
- Place all the ingredients into a slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Serve hot with desired toppings.
Gina’s Notes and Tips
Black beans, pinto beans, chickpeas, or cannellini beans add extra heartiness. Simple Substitutions:
Swap chicken for turkey, or use leftover rotisserie chicken and skip the saute.
Storage and Reheating
Room Temperature: Cool the soup before storing.Fridge: Store in airtight containers up to 4 days.
Freezer: For a freezer friendly green chili chicken soup, ladle into freezer bags and lay flat to freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stovetop over medium heat or microwave gently until hot.