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Easy Green Chile Chicken Soup Recipe

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3.8 from 15 reviews

This Easy Green Chile Chicken Soup is a flavorful, comforting dish perfect for any season. It combines tender seared chicken thighs simmered in a spicy and aromatic broth with salsa verde, green chiles, and white beans, enhanced by a blend of smoky spices. The soup is finished with fresh lime juice and garnished with shredded cheese, tortilla chips, sour cream, and green onions for a delicious, hearty meal that serves four in just 45 minutes.

Ingredients

Chicken and Broth

  • 2 tablespoons olive oil (divided)
  • 1 pound chicken thighs
  • 3/4 teaspoon Watkins Fine Himalayan Pink Salt
  • 3 cups low sodium chicken broth
  • 3 dried bay leaves

Vegetables and Seasonings

  • 1 white onion (diced)
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 4 cloves garlic (minced)
  • 1 (12-14 ounce) jar salsa verde
  • 1 (4 ounce) can mild green chiles
  • 1 (14.5 ounce) can white beans, drained and rinsed
  • Juice of one lime

Garnishes

  • Shredded cheese
  • Crushed tortilla chips
  • Sour cream
  • Minced green onions

Instructions

  1. Season and Sear Chicken: Sprinkle salt over the chicken thighs. Heat 1 tablespoon of olive oil over medium-high heat in a heavy stock pot. Add the chicken thighs in a single layer and sear on each side for 4 to 5 minutes until a golden brown crust forms. Remove the chicken and set aside.
  2. Sauté Onions and Spices: Reduce heat to medium and add the diced onion along with a pinch of salt to the pot containing chicken drippings. Sauté the onions until translucent, about 7 minutes. Add smoked paprika, chili powder, cumin, and dried oregano, stirring to coat the onions. Cook for 1 to 2 minutes until the spices become fragrant. Add the remaining tablespoon of olive oil, then stir in the minced garlic and cook for another 1 to 2 minutes.
  3. Simmer Soup: Return the chicken thighs to the pot and add the salsa verde, mild green chiles, chicken broth, and bay leaves. Stir to combine and bring the mixture to a boil. Lower the heat to a gentle simmer, cover the pot, and cook for 20 minutes.
  4. Shred Chicken and Add Beans: Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the pot along with the drained and rinsed white beans. Continue cooking the soup for an additional 10 minutes. Stir in the fresh lime juice.
  5. Serve with Garnishes: Remove the bay leaves from the soup. Ladle into bowls and serve topped with shredded cheese, crushed tortilla chips, sour cream, and minced green onions for added texture and flavor.

Notes

  • You can use chicken breasts instead of thighs, but thighs provide more flavor and remain tender.
  • For a spicier kick, use medium or hot green chiles instead of mild.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
  • Beans add heartiness but can be omitted or substituted with black beans if preferred.
  • Adjust spices according to your preferred heat level and taste.
  • Use fresh lime juice to brighten flavors—avoid bottled lime juice for best results.

Find it online: https://cozyplatter.com/easy-green-chile-chicken-soup-recipe/