Go Back
–+ servings
A ceramic bowl filled with chili topped with tortilla chips, sliced jalapeños, fresh cilantro, and lime wedges. The chili contains white beans, corn, and other ingredients, all resting on a woven placemat.

Bold Green Chicken Chili Soup

Print Recipe
Green Chili Chicken Soup is a cozy stovetop dinner full of tender chicken, green salsa, and creamy white beans simmered in a tangy, flavorful broth. This freezer-friendly soup is perfect for busy nights or make-ahead meal prep, bringing a zesty Southwest flavor to your table.
Course Appetizer, Dinner, Lunch
Cuisine American, Mexican, Southwest
Diet Gluten Free, Halal, Low Calorie
Keyword comfort food, freezer-friendly, one-pot, spicy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 250
Author Gina Dickson

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
    A large green pot filled with chopped chicken pieces and various spices, including chili powder, cumin, garlic powder, and dried herbs, ready to be mixed. The pot is on a white background.

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
    A pot of soup being prepared with corn and white beans visible. Chicken broth is being poured from a box into the pot, which also contains pieces of chicken and herbs. A spoon is in the pot, and the pot is green with a worn handle.

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
    A green pot filled with a chunky soup, including pieces of chicken, white beans, corn, and a rich broth. A wooden spoon lifts a portion of the soup, showcasing its ingredients.

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.

Notes

Add-In Options:
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.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 17g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 56mg | Sodium: 207mg | Potassium: 514mg | Fiber: 4g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 3mg
QR Code linking back to recipe