Green Chile-Chicken Soup

Active Time:

20 mins

Total Time:

20 mins

Servings:

6

This is not your mama's chicken soup. With a serious boost of flavor from green enchilada sauce and a poblano chile, this green chile-chicken soup is bringing the heat. If you're feeling under the weather, this soup will sweat any sickness right out of you.

Smoky, spicy, creamy, and bright, this green chile-chicken soup hits all the right notes. The real genius of this recipe rests in the mashed white Great Northern beans, which thicken and enrich the broth without adding extra fat or dairy. The creamy beans also temper the heat of this soup. The consistency of this soup is close to a stew, but if you prefer a slightly thinner soup, feel free to add extra chicken broth. Don't skip the cilantro, sour cream, and radishes: these garnishes all add great flavor and texture.

Learn how to make green chile-chicken soup, a quick and simple soup that is also a a great make-ahead option. Make a batch now and save it for the future—this soup freezes quite well.

Ingredients for Green Chile-Chicken Soup

To make this soup, you'll need:

Olive or canola oil: For sautéing the chile, onion, and garlic.
Poblano chile: A mild chili pepper; can substitute with hotter varieties of peppers if preferred.
Sweet onion and garlic cloves: To enrich the flavor of the soup.
Unsalted chicken broth: The base of the broth. If using a salted version, pare down the additional salt called for.
Canned white Great Northern beans: Adds a rich, creamy texture to the soup once lightly smashed. Smash more or less for a thicker or thinner broth consistency.
Canned green enchilada sauce: For a punch of flavor, whether mild or spicy.
Kosher salt: Enhances the flavor.
Ground cumin: For a warm, earthy spice.
Ground coriander: A floral, citrusy flavor that pairs well with cumin.
Shredded cooked chicken: Rotisserie or leftover cooked chicken works well here.
Fresh cilantro: For a bright freshness.
Sliced radishes: Adds a crisp bite and nice presentation.
Sour cream: For a creamy texture that complements and cools the soup.

How To Make Green Chile-Chicken Soup

This soup comes together incredibly quickly for a satisfying and hearty meal.

To start, heat oil in a Dutch oven. Add the poblano and onion and sauté until tender. Add the garlic and cook for 30 seconds. Add broth, beans, enchilada sauce, cumin, and coriander; simmer and cook about 5 minutes. Smash the beans lightly. Add chicken and cook until heated through. Stir in cilantro. Garnish and serve hot.

How To Freeze Green Chile-Chicken Soup

This soup can be frozen for up to six months, so making a big batch is a great way to get ahead of busy weeknights. Just cool the soup to room temperature before transferring to a freezer-safe airtight container or zip-top bag. If using a zip-top plastic freezer bag, fill no more than three-fourths of the way full, and seal, pushing out any air. Freeze flat until solid.

Thaw overnight in the refrigerator before reheating on the stovetop until hot throughout. Garnish fresh before serving.

How To Reheat Leftover Green Chile-Chicken Soup

This soup can also be prepared up to three days in advance, and stored in an airtight container in the refrigerator. Heat on the stovetop or in the microwave until hot throughout before garnishing and serving.

What To Serve With Green Chile-Chicken Soup

This soup has it all—chicken, beans, chiles, and a rich broth that will warm you through and through. Serve with cornbread for soaking up every last bite, and add extra garnishes for even more flavor, including ripe avocado, tortilla chips, shredded Monterey Jack, corn, green onions, and more.

Pair with a side salad, Mexican corn, or your favorite veggies for an even more filling meal.

Can I Make Green Chile-Chicken Soup More or Less Spicy?

Depending on who you're serving, you may be looking to make a spicier or more mild version of this soup. You can easily adjust the level of heat by working with hotter varieties of chiles in the place of the poblano, using a spicy or mild enchilada sauce, or by adding jalapeños, cayenne pepper, or chili powder into the mix.

More Green Chile Recipes You'll Love

These spicy recipes will keep you warm throughout the cooler months:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 Tbsp. olive or canola oil
1 large poblano chile, seeded and chopped (about ½ cup)
1 cup chopped sweet onion (from 1 medium onion)
4 small garlic cloves, finely chopped (about 1 Tbsp.)
4 cups unsalted chicken broth
2 (15 1/2-oz.) cans white great Northern beans, drained and rinsed
1 (15-oz.) can green enchilada sauce
1 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. ground coriander
3 cups coarsely shredded, cooked chicken (about 1 rotisserie chicken)
1/4 cup chopped fresh cilantro, plus more for garnish
Thinly sliced radishes
Sour cream

Directions

Cook poblano and onion:

Heat oil in a large Dutch oven over medium-high. Add poblano and sweet onion; cook, stirring occasionally, until tender, about 5 minutes.
Add garlic:

Add garlic; cook, stirring constantly, until fragrant, about 30 seconds.
Add spices, broth, and beans:

Stir in broth, beans, enchilada sauce, salt, cumin, and coriander. Bring to a simmer, and cook, stirring occasionally, about 5 minutes. Using back of spoon, gently mash beans.
Add chicken:

Stir in chicken; continue simmering until heated through, about 5 minutes.
Garnish and serve:

Stir in cilantro. Garnish with radishes, sour cream, and additional cilantro. Serve immediately.