Name: Easy Green Chili Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
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

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If you’re in the mood for something warm, bright, and packed with Southwestern flavors, this Easy Green Chili Chicken Soup is the answer to your comfort food cravings. Creamy and tangy with a subtle heat from green chiles, it’s the perfect weeknight meal that comes together quickly yet tastes like you’ve simmered it all day. Each spoonful is loaded with tender chicken, creamy white beans, melted cheese, and a pop of fresh lime and cilantro. Whether you’re making it for your family or meal-prepping for the week, this cozy bowl is sure to become a staple in your kitchen rotation.

Easy Green Chili Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

The best part about this soup is its simplicity—each ingredient is carefully chosen to bring out the best flavor, texture, and color. Don’t worry, there’s nothing fancy or hard to find here, just pantry staples that make this Easy Green Chili Chicken Soup irresistible.

Olive oil: Adds a savory base and helps soften the onions and garlic.
Onion: Gives depth and a touch of sweetness when sautéed.
Garlic: Brings a wonderful aromatic kick—don’t skimp on this!
Diced green chiles: The secret to that signature mild heat and tang.
Ground cumin: Adds warmth and a subtle earthiness to the soup.
Dried oregano: Boosts the Southwestern flair with a hint of herbiness.
Salt: Essential for bringing all the flavors together.
Black pepper: Just enough for a gentle peppery bite.
Cooked shredded chicken: Rotisserie or leftover chicken works perfectly for a speedy soup.
White beans: Creamy, mild, and hearty—they soak up all the spices beautifully.
Chicken broth: Forms the flavorful, comforting backbone of the soup.
Sour cream: Makes the soup rich, creamy, and velvety smooth.
Shredded Monterey Jack or pepper jack cheese: For that gooey, melty finish—choose pepper jack if you want a bigger kick.
Lime juice: Adds a fresh, zesty punch that lifts all the flavors.
Chopped cilantro: A colorful, herbaceous garnish for a burst of freshness.

How to Make Easy Green Chili Chicken Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Toss in your diced onion, letting it cook for 4 to 5 minutes until it becomes soft and translucent. Next, add the minced garlic—this is the moment when your kitchen will start to smell absolutely incredible! Stir for another minute, just until the garlic is fragrant but not browned. Add the diced green chiles, cumin, oregano, salt, and black pepper; give everything a good stir so the spices can bloom and work their magic.

Step 2: Build the Soup Base

Now it’s time to add in your cooked shredded chicken and white beans. Pour in the chicken broth and stir everything together. Raise the heat just enough to bring the soup to a gentle simmer. Let it bubble away for about 10 to 15 minutes, which gives all the flavors time to meld and mingle without overcooking the chicken. This is a great moment to tidy up or prep your toppings.

Step 3: Add Creaminess and Finish

Reduce the heat to low and stir in the sour cream, followed by the shredded cheese and fresh lime juice. Watch as the cheese melts and the soup turns irresistibly creamy. Taste and adjust the seasoning if needed—sometimes a little extra salt or a dash more lime does wonders. Don’t let it boil once the dairy is in, just keep it nice and warm so it stays smooth and velvety.

Step 4: Serve and Garnish

Ladle the soup into bowls and top each serving with a sprinkle of chopped cilantro. If you love a little crunch, you can add tortilla chips on the side or on top. The soup is ready to be devoured while it’s piping hot and full of flavor!

How to Serve Easy Green Chili Chicken Soup

Garnishes

The right garnishes do wonders for this soup! A handful of chopped cilantro adds a refreshing herbal note, while sliced jalapeños or diced avocado give a creamy bite or a fiery finish. A dollop of sour cream or a sprinkle of cheese on top make every bowl feel extra special. Try a squirt of fresh lime for a zingy flavor boost right before eating.

Side Dishes

This Easy Green Chili Chicken Soup pairs beautifully with all sorts of sides. Serve it alongside warm flour tortillas, crusty bread, or tortilla chips for dipping. If you want to round out the meal, whip up a simple green salad or a platter of roasted vegetables—the soup balances everything out with its hearty, creamy character.

Creative Ways to Present

For a fun twist, serve the soup in mini bread bowls at a dinner party or pour it into mugs for a cozy movie night. You can even top each bowl with crunchy tortilla strips, crushed tortilla chips, or a swirl of crema for a playful presentation. If you’re meal-prepping, portion the Easy Green Chili Chicken Soup into mason jars for a grab-and-go lunch that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, simply let the soup cool to room temperature, then pour it into an airtight container. Store in the refrigerator for up to 4 days. The flavors deepen as it sits, making those next-day lunches even more flavorful!

Freezing

This soup freezes beautifully—just skip adding the sour cream and cheese if you’re planning ahead. Pour into freezer-safe containers, leaving a little space at the top for expansion, and label with the date. When ready to enjoy, thaw overnight in the fridge and heat gently before stirring in the dairy for the perfect creamy consistency.

Reheating

Reheat Easy Green Chili Chicken Soup over low to medium heat on the stove, stirring often. If it thickens up a bit, just add a splash of chicken broth to loosen it. For single servings, the microwave works too—just heat in 30-second bursts, stirring in between, until steaming hot.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Cooked, shredded chicken thighs bring even more flavor and juiciness. Both options work beautifully for Easy Green Chili Chicken Soup, so use whichever you have on hand.

How can I make this soup spicier?

If you love a kick, throw in a diced jalapeño along with the green chiles, or choose pepper jack cheese over Monterey Jack. You can also add a dash of hot sauce when serving.

Is Easy Green Chili Chicken Soup gluten-free?

Yes, this soup is naturally gluten-free as long as you double-check that your chicken broth and canned ingredients don’t contain any gluten or additives. It’s a great option for anyone following a gluten-free diet.

Can I make this recipe in a slow cooker?

Sure! Simply sauté the onion, garlic, and spices in a skillet, then transfer everything except the cheese and sour cream to your slow cooker. Cook on low for 2-3 hours, then stir in the cheese and sour cream at the end to finish.

What can I substitute for sour cream?

If you’re out of sour cream, plain Greek yogurt is a fantastic substitute. It adds tang and creaminess without overwhelming the other flavors in Easy Green Chili Chicken Soup.

Final Thoughts

There’s nothing more comforting or rewarding than enjoying a big bowl of Easy Green Chili Chicken Soup made right in your own kitchen. It’s quick, delicious, and guaranteed to bring some Southwestern sunshine to your table. Give it a try and let this recipe become your new go-to for speedy weeknight dinners and leftovers that you’ll actually look forward to eating!

Easy Green Chili Chicken Soup Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Green Chili Chicken Soup is a comforting and flavorful dish perfect for any day of the week. Packed with tender shredded chicken, white beans, and a creamy, cheesy broth with a hint of tangy lime, this soup is sure to become a family favorite. Garnish with cilantro and serve with tortilla chips for a satisfying meal.

Ingredients

Scale

For the Soup:

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

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Instructions

In a large pot, heat olive oil over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic, green chiles, cumin, oregano, salt, and pepper. Cook for another minute until fragrant.
Add the shredded chicken, white beans, and chicken broth. Bring to a simmer and cook for 10–15 minutes to blend flavors.
Reduce heat to low and stir in sour cream, shredded cheese, and lime juice until melted and creamy. Adjust seasoning to taste.
Ladle into bowls and garnish with chopped cilantro. Serve warm with tortilla chips or warm bread.