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Green Chicken Chili Soup Recipe

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3.9 from 70 reviews

This Green Chicken Chili Soup is a flavorful and comforting dish packed with tender chicken, white beans, and a zesty combination of green chilis and salsa verde. Enhanced with fresh lime juice and topped with creamy avocado and cilantro, this soup offers a delightful balance of heat and freshness perfect for any season.

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 4 garlic cloves, minced
  • 3 cups chicken stock
  • 1 (14 ounce) can white beans (navy, cannellini, or great northern), drained and rinsed
  • 2 cups salsa verde (homemade or store bought)
  • 1 (4 ounce) can green chilis
  • 1 ½ pounds boneless skinless chicken breast, cut into 2-inch cubes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 tablespoons lime juice (from 1 lime)

For Serving

  • Diced avocado
  • Minced cilantro

Instructions

  1. Heat olive oil: In a large pot or Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering.
  2. Sauté vegetables: Add the diced yellow onion, green bell pepper, minced jalapeño, and garlic to the pot. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes.
  3. Add liquids and beans: Pour in the chicken stock, followed by the rinsed white beans, salsa verde, and canned green chilis. Stir to combine all ingredients evenly.
  4. Season: Sprinkle in the cumin, chili powder, and sea salt. Stir well to distribute the spices throughout the soup.
  5. Cook chicken: Add the cubed chicken breast pieces to the simmering soup. Reduce heat to a gentle simmer and cook uncovered until the chicken is cooked through, approximately 15-20 minutes. Stir occasionally to prevent sticking.
  6. Finish with lime juice: Once the chicken is tender and fully cooked, stir in the fresh lime juice for a bright, tangy finish.
  7. Serve: Ladle the soup into bowls and garnish with diced avocado and minced cilantro. Serve hot and enjoy this hearty and flavorful soup.

Notes

  • For a spicier soup, leave the seeds in the jalapeño or add extra green chilis.
  • Use low-sodium chicken stock to control salt content.
  • You can substitute chicken thighs for a juicier texture.
  • Leftovers will keep well refrigerated for up to 3 days and also freeze nicely.
  • For thicker soup, mash some of the beans with a spoon before adding the chicken.

Find it online: https://familydinnercooking.com/green-chicken-chili-soup-recipe/