Cold weather? Check. A craving for something spicy, hearty, and stupidly easy to make?

Double-check. Green Chile Chicken Soup isn’t just food—it’s a warm hug from the inside. Forget bland, forget boring.

This soup packs flavor like a knockout punch, with tender chicken, smoky green chiles, and just enough kick to make things interesting.

Why settle for mediocre when you can have legendary? Let’s get cooking.

Why This Recipe Slaps

This isn’t your grandma’s chicken soup (unless your grandma was a flavor wizard).

The magic lies in the roasted green chiles, which add a smoky depth that’ll make you question every other soup you’ve ever had. Tender shredded chicken, creamy beans, and a broth that’s rich but not heavy? Yes, please.

It’s the kind of meal that makes you want to lick the bowl—no shame.

Healthy & Hearty Green Chile Chicken Soup Recipe

Recipe by Wendy CarterCourse: Chicken, High-Protein, Soup

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

1 lb boneless, skinless chicken thighs (breasts work too, but thighs = flavor)
2 cups diced roasted green chiles (canned works in a pinch)
1 onion, diced
3 cloves garlic, minced
1 can (15 oz) white beans, drained
4 cups chicken broth
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
1 tbsp olive oil
Fresh cilantro and lime wedges for garnish (optional, but highly recommended)

Step-by-Step Instructions

Sauté the aromatics: Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until soft (about 3–4 minutes).
Spice it up: Stir in cumin and oregano, letting the spices toast for 30 seconds. Your kitchen should smell amazing right now.
Add the goods: Toss in chicken, green chiles, beans, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Shred the chicken: Remove chicken, shred it with forks, and return it to the pot. Simmer for another 5 minutes.
Season and serve: Add salt and pepper to taste. Garnish with cilantro and a squeeze of lime. Boom. Done.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.

Reheat on the stove or microwave—just add a splash of broth if it thickens too much. Pro tip: It tastes even better the next day.

Why You Should Make This Soup

Besides being delicious? It’s high-protein, low-calorie, and packed with veggies and fiber.

The green chiles add a dose of vitamin C, and the beans keep you full without weighing you down. It’s comfort food that doesn’t hate your waistline. Win-win.

Nutrition Facts (Per Serving)

Calories: 320
Protein: 28g
Carbs: 22g
Fiber: 6g
Fat: 10g

Common Mistakes to Avoid

Overcooking the chicken: Simmer just until cooked through, or it’ll turn rubbery.
Nobody wants that.
Skimping on chiles: This is GREEN CHILE soup. Use enough to taste the heat.
Forgetting to season: Taste as you go. Underseasoned soup is a crime.

Alternatives

Not feeling chicken?

Swap in shredded pork or tofu for a vegetarian twist. No white beans? Pinto or black beans work too.

Want it creamier? Stir in a dollop of sour cream or Greek yogurt at the end. Flexibility is key.

FAQs

Can I use canned green chiles?

Absolutely.

Just drain them first. Roasted fresh chiles are ideal, but canned is a solid backup.

Is this soup spicy?

It’s got a kick, but not melt-your-face-off heat. Adjust the chile quantity to your tolerance.

Can I make this in a slow cooker?

Yep.

Sauté the onions and garlic first, then dump everything in and cook on low for 6 hours. Shred the chicken before serving.

What’s the best garnish?

Cilantro, lime, avocado, or crushed tortilla chips. Go wild.

Final Thoughts

This Green Chile Chicken Soup is the hero your weeknight dinners deserve.

It’s fast, flavorful, and foolproof. Whether you’re fighting a cold or just craving something cozy, this bowl delivers. Now go forth and soup.

Healthy & Hearty Green Chile Chicken Soup Recipe

Why This Recipe Slaps