Green Chili Chicken Soup
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This creamy green chili chicken soup is a satisfying blend of shredded chicken diced green chiles, jalapeños, enchilada sauce, and salsa verde. You control the level of spiciness with the various heat options provided. Use leftover rotisserie chicken for easier prep! With a touch of cream cheese for added richness, this soup is great comfort food.
Whether you call this soup green chili chicken soup or green chile chicken soup (because I’ve seen it both ways) it is a simple meal option year round! You can really make this soup your own with not only the level of preferred spice but also favorite toppings which really bring this soup to another level of tastiness.
More Soups You’ll Love!
If you also love soups with Southwestern flavors, I highly recommend my creamy chicken enchilada soup which also includes leftover rotisserie chicken and my 7 can taco soup with ground beef. (These are highly American versions rather than authentic Mexican recipes.)
If you enjoy green chile chicken enchiladas, you’ll love this creamy green chile soup!
Green Chili Chicken Soup Recipe Ingredients
To make this green chile chicken soup, you’ll need the following ingredients:
- cooked and shredded chicken: I used leftover rotisserie chicken but you can use any leftover chicken or cook raw chicken. Here is an easy recipe for shredded chicken.
- diced green chiles: I used just one can (undrained) but you can add another for more spice.
- green enchilada sauce: Hot or mild, you control the heat. You can purchase or use approximate 1 1/4 cup of homemade green enchilada sauce.
- salsa verde: Typically available in mild or medium heat levels. Can use any green salsa you like.
- fresh jalapenos: Remove the seeds and white membrane if you want to reduce the spice level.
- onion: white or yellow
- green bell pepper: You can substitute additional jalapenos or use other bell pepper varieties.
- cream cheese: I used the full fat version.
- cannellini beans: Also known as white kidney beans. Be sure to drain and rinse.
- chicken broth: You can purchase or use the carcass from your leftover chicken bones to make your own. Consider this chicken stock recipe.
- minced garlic: I minced fresh garlic cloves but refrigerated minced is also fine. If you don’t have that available you can substitute a teaspoon of garlic powder.
- pantry spices: chili powder, onion powder, cumin, sea salt, freshly ground pepper
- olive oil
Topping Ideas:
There are so many different topping options for this chicken soup with green chiles. Here are just a few of my favorites:
- sliced jalapeños
- tortilla chips or tortilla strips
- sour cream or plain Greek yogurt
- shredded cheese
- fresh cilantro
- lime slices or wedges
- diced or sliced avocado
- green onions
How to Make Chicken Soup with Green Chiles
The process for making this soup is very simple! Start by dicing your onions, green peppers and then your jalapeños, removing the seeds and membranes if you’d like to tone down the heat. I recommend using rubber gloves or at least avoid touching any of the seed and membranes with your fingers. I like to cut my peppers in half and scrap my seeds and membranes out into the garbage (when desired) using only the tip of my knife which limits contact.
Avoid contact with your face, especially eyes, nose or mouth and any sensitive parts of your body while handling these hot peppers. Be sure to wash your hands and all surfaces and utensils immediately after use.
Heat your oil in a stock pot or dutch oven over medium heat. Saute onion and green pepper until softened, approximately 5 minutes. Add in minced garlic and jalapeno. Stir and cook one more minute.
Add in chicken broth, canned green chiles, enchilada sauce, salsa verde, beans and spices. Bring to a boil. Reduce heat and add in shredded chicken. Simmer 20 minutes uncovered.
Cube the cream cheese and stir into your soup until fully melted into your green chili soup.
It can take a several minutes to fully melt so I recommend making smaller cubes so it melts a bit faster. I like to stir often to help break up any little chunks of cream cheese.
Serve this chicken green chili soup with your favorite toppings. I used sliced jalapeno, lime slices, fresh cilantro and tortilla chips. Squeezing lime juice over the top adds a nice little zing of flavor!
I love adding cream cheese to soup recipes like this to make them creamy. (My cream cheese and potato soup is another you should try if you do as well. )
Can I use frozen shredded chicken?
Yes! I often taken leftover rotisserie chicken, shred it and then place in a freezer bag. You can add it to this soup frozen during the same step as the fresh chicken, no need to defrost! It is such a great way to use all your leftovers. I have various soups in my recipe box that use leftover chicken, like my chicken soup with rotisserie chicken and rice. I can grab some from the freezer when the mood for soup strikes!
Green Chili Chicken Soup
If you want an creamy and delicious soup, you have to try this Green Chili Chicken Soup! This one-pot meal is easy to cook up using leftover rotisserie chicken and is sure to become a new family favorite. You have full control over the spice level! Serve with your favorite toppings such as shredded cheese, sour cream, sliced jalapeno, lime wedges and fresh cilantro.
Ingredients
- 3 cups shredded rotisserie chicken (or other pre-cooked leftover chicken)
- 1 medium onion diced
- 1 medium green bell pepper diced
- 2 fresh jalapenos diced*
- 1 tablespoon olive oil
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chilis undrained
- 6 cups chicken broth
- 1 cup salsa verde
- 1 can (15.5 ox) cannellini beans (white kidney beans) drained and rinsed
- 3 cloves minced garlic or 1 and 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- salt and pepper to taste
- 1 brick (8oz) cream cheese, cubed
- optional toppings: shredded cheese, sour cream, lime wedges, fresh cilantro, sliced jalapeno, chopped green onion, sliced avocado, tortilla strips, tortilla chips,
Instructions
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In a large stock pot or dutch oven, heat olive oil over medium high heat. Cook onion and green pepper until softened, approximately 5 minutes.
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Add minced garlic and jalapeno. Stir and cook one more minute.
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Add in chicken broth, green chiles, salsa verde, enchilada sauce, garlic, chili powder, onion powder, cumin and salt and pepper.
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Bring to a boil. Reduce heat. Stir in beans and shredded chicken.
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Simmer uncovered for 20 to 30 minutes, stirring occasionally.
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Stir in cubed cream cheese, until completely melted.
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Serve warm with your favorite toppings such as shredded cheese, sour cream, lime wedges, cilantro and tortilla chips.
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Store leftovers in an airtight container for up to 3-4 days.
Recipe Notes
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. This calculation does not include optional toppings and garnishes.
*remove seeds and membranes from jalapeno to reduce spice level (if desired.
Frozen shredded chicken can be used. Follow the instructions as stated and add it in with the rest of the ingredients, no need to defrost chicken first.
More Chicken Recipes
If you love chicken, be sure to check out these additional chicken recipes for easy weeknight dinners!
- Baked Parmesan Chicken Tenders
- Homemade Buffalo Chicken Strips
- Bruschetta Chicken
- Air Fryer Garlic Parmesan Wings
- Boneless BBQ Chicken Thighs
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