- Ready in just 45 minutes with minimal prep work
- Freezes beautifully for up to 3 months
- Customizable heat level for every family member
- One-pot meal means quick cleanup
Tired of Boring Chicken Soup? This Green Chili Version Solves That
Looking for a chicken soup that packs serious flavor? This Green Chili Chicken Soup delivers warmth with a kick that’ll wake up your taste buds.
This recipe transforms basic chicken soup into something special with roasted green chilies and bright lime. The best part? It’s ready in under an hour.
Perfect for busy weeknights or weekend meal prep, this soup feeds four people generously but easily doubles for larger groups or freezing extras.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 620mg |
Nutrition calculated based on recipe as written, serving size: 1.5 cups
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Dutch oven or large pot | Main cooking vessel |
| Sharp knife | Chopping vegetables |
| Cutting board | Prep surface |
| Measuring cups & spoons | Measuring ingredients |
| Wooden spoon | Stirring |
| Ladle | Serving |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 1½ pounds | Cut into 1-inch pieces |
| Poblano peppers | 2 medium | Roasted and diced |
| Canned diced green chilies | 1 can (4oz) | Mild or hot, based on preference |
| Yellow onion | 1 medium | Diced |
| Garlic | 4 cloves | Minced |
| Cumin | 2 teaspoons | Ground |
| Oregano | 1 teaspoon | Dried |
| Chicken broth | 6 cups | Low-sodium preferred |
| White beans | 1 can (15oz) | Drained and rinsed |
| Corn kernels | 1 cup | Fresh or frozen |
| Lime | 1 whole | Juiced, plus wedges for serving |
| Cilantro | ½ cup | Chopped |
| Olive oil | 2 tablespoons | For sautéing |
| Salt | 1 teaspoon | Or to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Avocado | 1 ripe | Diced, for garnish |
Optional Substitutions
- Chicken breast can replace thighs (cook 2-3 minutes less)
- Anaheim chilies work instead of poblanos
- Black beans can substitute for white beans
- Frozen corn works perfectly (no need to thaw)
- Tomatillos (3 small, diced) add brightness
- Vegetable broth for a chicken-free version
Preparation Time
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4 people
Step-by-Step Instructions for Beginners
Preparation Phase
- Set up your kitchen workspace
- Clear your kitchen countertops of any clutter
- Wash your hands thoroughly with soap and water
- Place your cutting board on a stable surface
- Set your Dutch oven or large pot on the stove (don’t turn it on yet)
- Gather all ingredients from refrigerator and pantry
- Arrange measuring cups and spoons within easy reach
- Prepare the onion and garlic
- Place the onion on your cutting board
- Cut off both ends of the onion and remove the outer skin
- Cut the onion in half from top to bottom
- Place each half flat-side down and make vertical cuts about ¼-inch apart
- Then make horizontal cuts to create ¼-inch diced pieces (you need about 1 cup)
- For the garlic:
- Separate 4 cloves from the head
- Place the flat side of your knife on each clove and press firmly to crush it
- Remove the papery skin from each crushed clove
- Mince the garlic by making very small cuts in multiple directions until finely chopped
- Prepare the poblano peppers (if using fresh)
- Turn on your gas burner to medium or preheat your oven broiler
- If using gas:
- Use tongs to place whole poblanos directly on the flame
- Rotate every 1-2 minutes until skin is blackened all over (5-7 minutes total)
- If using broiler:
- Place poblanos on a baking sheet
- Position rack 6 inches from broiler
- Broil for 3-4 minutes per side until skin blisters and blackens
- Transfer blackened peppers to a paper bag or bowl covered with plastic wrap
- Let them steam inside for 10 minutes (this makes skin removal easier)
- After 10 minutes, remove peppers and place on cutting board
- Gently peel off the blackened skin with your fingers (it’s okay if small bits remain)
- Cut peppers in half, remove stems and all seeds
- Dice the roasted flesh into ¼-inch pieces
- BEGINNER TIP: If this seems too challenging, you can substitute with another can of green chilies
- Prepare the chicken
- Open the package of chicken thighs
- Place thighs on the cutting board (use a separate board from vegetables or clean thoroughly)
- Using a sharp knife, trim any excess fat
- Cut each thigh into 1-inch pieces (roughly bite-sized)
- Transfer cut chicken to a plate or bowl
- Pat the chicken pieces dry with paper towels (this helps with browning)
- Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper
- Wash hands thoroughly after handling raw chicken
- BEGINNER TIP: If you’re nervous about cutting raw chicken, many stores sell pre-cut chicken thighs
- Prepare remaining ingredients
- Drain and rinse the can of white beans in a colander
- If using fresh corn, cut kernels off cob (or measure 1 cup frozen corn)
- Chop the cilantro: hold the stems in one hand and cut the leaves with scissors or a knife
- Cut the lime in half and squeeze out the juice into a small bowl (you’ll need about 2 tablespoons)
- Cut the remaining half into wedges for serving
- Open the can of diced green chilies
Cooking Phase
- Heat the pot and start the soup base
- Place your Dutch oven or large pot on the stove
- Turn heat to medium
- Add 2 tablespoons olive oil to the pot
- Let the oil heat for 1 minute (it should shimmer slightly but not smoke)
- Add the diced onion to the oil
- Stir occasionally with wooden spoon for 4-5 minutes until onions become soft and translucent
- BEGINNER TIP: If onions start to brown too quickly, lower the heat
- Add aromatic ingredients
- Add the minced garlic to the softened onions
- Stir constantly for 30 seconds (garlic burns easily, so keep it moving)
- Add 2 teaspoons ground cumin and 1 teaspoon dried oregano
- Stir continuously for 1 minute to toast the spices
- BEGINNER TIP: You’ll know the spices are properly toasted when they become fragrant
- Add peppers and build flavor
- Add the diced roasted poblano peppers to the pot
- Add the entire can of diced green chilies (including any liquid)
- Stir to combine everything
- Cook for 2 minutes, stirring occasionally
- BEGINNER TIP: This step allows the peppers to release their flavors into the oil
- Cook the chicken
- Add the seasoned chicken pieces to the pot
- Spread them out evenly across the bottom
- Allow them to cook without stirring for 2 minutes (this helps with browning)
- Then stir and cook for another 3-4 minutes until most sides are lightly browned
- BEGINNER TIP: The chicken will not be fully cooked at this point – it will finish cooking in the broth
- Add liquids and remaining ingredients
- Pour in 6 cups of chicken broth
- Use your wooden spoon to gently scrape the bottom of the pot (this releases flavorful browned bits)
- Add the drained and rinsed white beans
- Add the corn kernels
- Stir everything together until well combined
- Increase heat to high and bring to a boil (you’ll see bubbles rising rapidly to the surface)
- Once boiling, reduce heat to low or medium-low to maintain a gentle simmer
- BEGINNER TIP: A simmer means small bubbles occasionally breaking the surface, not a rolling boil
- Simmer to completion
- Place the lid on the pot, but leave it slightly ajar to allow some steam to escape
- Simmer for 15 minutes, stirring occasionally (about every 5 minutes)
- Check a piece of chicken by cutting it in half – it should be completely white inside with no pink
- If chicken isn’t fully cooked, simmer for an additional 3-5 minutes
- BEGINNER TIP: Chicken must reach 165°F internal temperature to be safe. When in doubt, cook a little longer
Finishing Touches
- Add final seasonings
- Turn off the heat
- Add the lime juice (about 2 tablespoons) to the soup
- Add most of the chopped cilantro (save some for garnish)
- Add the remaining ½ teaspoon salt and ¼ teaspoon black pepper
- Stir gently to combine
- Taste the soup using a clean spoon
- If needed, adjust seasoning:
- For more salt: add ¼ teaspoon at a time, stir, and taste again
- For more acidity: add more lime juice
- For more heat: add a pinch of red pepper flakes or hot sauce
- BEGINNER TIP: Flavors will intensify as the soup sits, so be careful not to over-season
- Prepare garnishes
- While soup rests for 5 minutes, prepare garnishes:
- Cut the avocado in half around the pit
- Twist halves to separate
- Remove pit carefully (don’t use knife in hand – place avocado on cutting board)
- Score the flesh in a grid pattern with knife without cutting through skin
- Scoop out diced avocado pieces with a spoon
- Arrange avocado, reserved cilantro, and lime wedges on a small plate
- Optional: prepare any additional garnishes (tortilla strips, sour cream, etc.)
- Serve the soup
- Ladle hot soup into bowls (fill about ⅔ full to leave room for garnishes)
- Top each serving with:
- A spoonful of diced avocado
- A sprinkle of reserved cilantro
- A lime wedge on the side (for squeezing over soup)
- Any additional optional garnishes
- Serve immediately while hot
- BEGINNER TIP: Place a spoon in each bowl before serving to prevent splashing
Troubleshooting Tips
Common Issues and Solutions
Problem: Soup tastes bland
- Solution: Add more salt gradually (¼ teaspoon at a time), extra lime juice, or a dash of hot sauce
- Why this happens: Underseasoning or not toasting spices properly
Problem: Chicken is tough
- Solution: Simmer longer at lower heat; chicken thighs become more tender with longer cooking
- Why this happens: High heat cooking or insufficient simmering time
Problem: Too spicy
- Solution: Add a dollop of sour cream to individual servings or stir in ½ cup more broth
- Why this happens: Chili heat varies greatly between peppers
Problem: Too thin
- Solution: Simmer uncovered for 5-10 minutes to reduce, or mash some of the beans to thicken
- Why this happens: Different brands of broth have varying thickness
Problem: Cilantro tastes soapy to some people
- Solution: Replace with fresh parsley or omit entirely
- Why this happens: Genetic differences in taste perception
Variations & Substitutions
Make It Your Own
Creamy Version
- Stir in ½ cup heavy cream during the last 5 minutes of cooking
- For lighter option, use ¼ cup sour cream or Greek yogurt stirred in at the end
Extra Veggie Version
- Add 1 diced zucchini and 1 diced red bell pepper with the onions
- For more color, add 1 cup baby spinach in the last 2 minutes of cooking
Spicier Version
- Add 1-2 diced jalapeños with seeds or ¼ teaspoon cayenne pepper
- For extra heat without changing flavor, add a pinch of red pepper flakes
Slow Cooker Method
- Place all ingredients except lime juice and cilantro in slow cooker
- Cook on low for 6 hours or high for 3 hours
- Add lime juice and cilantro before serving
Storage & Reheating
Keep It Fresh
Refrigerator Storage
- Allow soup to cool completely at room temperature (no more than 1 hour)
- Transfer to airtight containers, leaving some space at the top
- Refrigerate for up to 4 days
- The flavor actually improves after a day in the fridge
Freezer Storage
- For best quality, freeze within 2-3 days of making
- Freeze in portion-sized containers for up to 3 months
- Leave ½-inch headspace for expansion
- Label with date and contents
- BEGINNER TIP: Freezing in flat zip-top bags saves space and speeds up thawing
Reheating Instructions
- Refrigerated soup:
- Stovetop: Pour into saucepan, heat over medium heat until hot throughout (about 5-7 minutes)
- Stir occasionally to ensure even heating
- Frozen soup:
- Thaw overnight in refrigerator if possible
- If reheating from frozen, place frozen block in pot with 2 tablespoons water
- Cover and heat on low, stirring occasionally until melted and hot
- Microwave option:
- Place in microwave-safe bowl
- Cover loosely with microwave-safe lid or paper towel
- Heat in 1-minute intervals at 70% power, stirring between each
- Continue until soup reaches at least 165°F throughout
Safety Notes & Tips
Stay Safe in the Kitchen
Food Safety
- Always wash hands before cooking and after handling raw chicken
- Chicken must reach 165°F internal temperature (use a food thermometer if available)
- Don’t leave soup at room temperature for more than 2 hours
- Use separate cutting boards for raw chicken and vegetables
- Wash all tools that touch raw chicken with hot, soapy water
Cooking Tips
- Don’t boil the soup vigorously – a gentle simmer preserves texture and flavor
- Cutting chicken into equal-sized pieces ensures even cooking
- Adding salt early helps chicken stay moist, but adjust final seasoning at the end
- If soup reduces too much during cooking, add more broth to maintain desired consistency
Make-Ahead Tips
- Roast peppers and prep vegetables a day ahead (store in refrigerator)
- The soup tastes even better the next day as flavors meld
- For meal prep, make a double batch and freeze half in individual portions
- Garnishes should always be prepared fresh before serving
Remember, this Green Chili Chicken Soup is incredibly flexible. Adjust spice levels to your family’s preference and don’t be afraid to make it your own!
