Easy Green Chili Chicken Soup

Green chili chicken soup is sure to warm those cold bones this winter!

It’s hearty, creamy, cozy, and perfectly spicy.

This fall soup comes together so quickly, too. I’m talking 20 minutes or less! That’s got to be a record for such a filling fall soup.

With so many textures and bold flavors, I promise this green chili chicken soup will hit the spot!

Green Chili Chicken Soup Recipe

Green chili chicken soup is ultra creamy with the perfect amount of smoky heat. 

From the rich and delectable broth to the tender chicken and feisty green chiles, it definitely hits the spot.

It’s the perfect dinner on a cold, hectic weeknight! 

And did I mention just how easy it is? Seriously, you’ll be gobbling up a bowl in just 20 minutes!

Ingredients

What I love most about this soup is the ingredient list is short and sweet. If you have green chilis and chicken, the rest is just pantry staples.

Here’s everything you’ll need. 

• Butter.  For sautéing the aromatics, chicken, and spices. You can use olive oil or whatever cooking oil you have on hand, but butter adds a nice nutty flavor.

• Onions. For aroma, flavor, and texture. It doesn’t matter if it’s white, yellow, or red – any onion works. 

• Garlic. Fresh is best! You’ll want to use real garlic here, not garlic powder for the best flavor. 

• Green chile peppers. I use fresh chiles, but you can go for canned fire-roasted green chiles in a pinch.

• Chicken. I use canned chicken for convenience, but if you have leftover rotisserie chicken, by all means, throw it in the pot! Just shred or chop the chicken beforehand, and you’re all set.

• Cumin. Cumin adds the perfect kick of earthiness and a nice smoky finish.

• Condensed cream of chicken soup.  This is the secret ingredient to this flavorful soup. Any condensed cream soup will do, but chicken pairs best with chicken. That said, cream of mushroom or celery would work too.

• Half and half.  Half-and-half forms the ridiculously creamy base of this soup. Anything less, and it won’t be nearly as rich or thick.

• Toppings. This soup is rich and hearty on its own. But I like to take things to the next level with cheddar cheese and sour cream on top!

How to Make Green Chili Chicken Soup

Unlike most thick soups and stews that need hours of slow cooking, this one only takes about 15 minutes to make. 

In fact, once you’ve chopped up the veggies, the rest comes easy.

1. Sauté the aromatics and protein. Melt some butter in a large saucepan or Dutch oven, and sauté the onion and garlic until tender. Then add the green chiles and chicken. Add the cumin right at the end and cook for a minute.

2. Add the thickeners. Pour the cream of chicken soup and half-and-half into the pot and cook just until warmed through for about five minutes.

3. Serve and enjoy! Ladle the soup into bowls and garnish with shredded cheddar cheese and sour cream.

How easy was that?!

Recipe Tips and Tricks

Here are a few clever tips and tricks for the perfect bowl of soup. 

• Roast the green chilis. Want more depth of flavor and smokiness? Roasting the green chilis in the oven adds fantastic flavor and meaty texture. 

• Tame the heat. If you don’t like an overly spicy soup, cut out those seeds! Much of the heat lies in the seeds of the green chilis. It’ll still be spicy, but won’t melt your taste buds. 

• Add more veggies. There are no rules about adding too many veggies! Anything from root veggies to fire-roasted tomatoes are great options. I love adding sweet corn to balance the heat in this spicy soup. 

• Use rositarrie chicken. This makes your life so much easier. Just shred it off the bone, and toss it into the soup. It also allows you to add both white and dark meat for even more flavor. 

• Try different soup bases. While this recipe calls for cream of chicken soup, you don’t have to stop there! Cream of mushroom soup adds wonderful earthy notes, or try a hearty can of cream of potato. 

• Use your slow cooker. To make things even easier, you can cook this soup recipe low and slow all day. Add everything to a crock pot and cook on low for 3-4 hours.

Variations and Additions

You can experiment with ingredients and additions to make this soup your own. Whether you want more cheese or a healthier alternative, I have you covered.

• Experiment with chilis. It will dictate the spice level. For example, New Mexican green chilis are mildly spicy, while hatch chiles have a gentle heat. If you want a stronger kick, use jalapeños or serrano chiles.

• Make it extra cheesy. Garnish with the cheese you love best. Colby-Jack, a Mexican blend, Monterey Jack – take your pick. Shred it yourself because pre-shredded doesn’t melt well.

• Opt for a lighter soup. The richer the milk, the creamier the soup. The soup won’t be as thick if you go for something watery, like sbeautyeval milk. But it will be healthier!

• Throw in some beans! Try adding canned white beans, lentils, or chickpeas. They’ll add more texture, and make this recipe more hearty and filling.

• Got leftover rice? Throw it into the pot to make your soup extra hearty. You’ll need a bit more liquid if you want to cook the rice with the soup. Add a splash of broth, so it doesn’t turn to mush, or cook the rice separately and add it cold.

What to Serve With Green Chili Chicken Soup

Don’t get me wrong, this green chili chicken soup is impeccable on its own. But thick, creamy soups like this aren’t as fun without the toppings and sides!

Luckily, it pairs well with so many things!

Toppings

• Sour Cream
• Shredded Cheese
• Salsa
• Tortilla Strips
• Avocado/Guacamole
• Lime Wedges 
• Jalapeños
• Cilantro

Sides

• Nachos
• Cornbread
• Oven-Baked Potato Wedges
• Grilled Cheese

How to Store and Freeze Green Chili Chicken Soup

I highly doubt there’ll be any leftovers. But if there are, storing them is a cinch if you follow these quick tips. 

• To store. Allow the soup to come to room temperature. Then, place it in an air-tight container and pop it in the fridge. It will stay fresh for up to three days. 

• To freeze. Place soup in freezer bags, and leave a little room at the top for expansion. Frozen soup will stay fresh for up to six months. 

• To reheat. Thaw frozen soup in the fridge overnight. Then, pop it in a saucepan and slowly reheat it under low heat. Or, just pop a single serving in the microwave and reheat for 30-second intervals. 

More Cozy Soup Recipes You’ll Love

Julia Child’s French Onion Soup
Easy Crockpot Taco Soup
Paula Deen’s Crockpot Potato Soup
Chick-Fil-A Chicken Tortilla Soup
Panera Broccoli Cheddar Soup