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–+ servings
Green Chicken Chili Soup

Savory Green Chicken Chili Soup for Cozy Nights In

Enjoy this hearty Green Chicken Chili Soup, perfect for cozy evenings with tender chicken, sweet corn, and zesty salsa verde.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Use any cooking oil in place.
  • 1 medium Vidalia Onion Substitute with yellow onion if needed.
  • 2 medium Poblano Peppers Use green bell peppers for a milder option.
  • 1 medium Jalapeño Omit seeds for a milder taste.
  • 1 cup Hatch Green Chiles Use canned green chiles if unavailable.
  • 3 cloves Garlic Fresh is best, but garlic powder can substitute.
For the Seasoning
  • 1 teaspoon Ground Cumin Use coriander for a different flavor profile.
  • 1 teaspoon Kosher Salt Table salt can be used, adjust quantity due to differences.
  • 1 teaspoon Sweet Paprika Smoked paprika can provide a deeper flavor.
  • 1 teaspoon Dried Oregano Italian seasoning may work as an alternative.
  • to taste Black Pepper Adjust to taste as needed.
For the Chili
  • 1 cup Corn (Fresh, Canned, Frozen) Any form can work nicely.
  • 4 cups Low-Sodium Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 1 cup Salsa Verde Substitute with tomatillo salsa if necessary.
  • 1 pound Boneless Skinless Chicken Thighs Can use chicken breasts or shredded rotisserie chicken.
  • 1 can Great Northern Beans Any small white beans can be used.
  • 1 medium Lime Use vinegar as an alternative if needed.

Equipment

  • Large Dutch Oven

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Add diced onion, chopped poblano, and sliced jalapeño. Cook until softened.
  2. Stir in hatch green chiles and minced garlic, cooking for an additional minute.
  3. Add corn, cumin, salt, paprika, oregano, and black pepper. Pour in chicken broth and salsa verde, bring to a boil.
  4. Submerge chicken thighs in the boiling soup, reduce heat to low, cover, and simmer for 35 minutes.
  5. Shred the cooked chicken in a stand mixer and return it to the pot.
  6. Stir in the drained beans and lime juice. Adjust seasoning, then simmer for an additional 5 minutes before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 38gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 640mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Thaw overnight in the fridge or use microwave for quick thawing.

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