Green Chili Chicken Soup recipe. With just a handful of ingredients and minimal effort, you can whip up a delicious pot of soup that the whole family will love!
When it comes to comfort food, few dishes rival the warmth and satisfaction of a hearty bowl of soup. But what if you could elevate that comforting experience with a burst of flavor and a touch of spice?
Ingredients for Green Chili Chicken Soup –
- chicken stock
- onion
- poblano pepper – or bell pepper for no heat
- garlic
- cooked chicken – store bought rotisserie chicken and leftovers work great.
- Salsa Verde – in the salsa aisle, the green stuff :). Â Mild for this family!
- white beans
- cumin
- fresh Avocado
- fresh lime
- cilantro
The salsa and poblano do all the work! No need for a ton of spices or extra work! Â We keep this simple but big on flavor!
Saute the onion and pepper, add the garlic.
Now pour in the rest of the ingredients except the avocado, Â and bring to a simmer.
What else can I toss in this simple soup?
- Pasta! Â although not traditional I like a little carbs with my soup! Â One cup of a smaller type pasta like elbow macaroni tossed in before you add the chicken. Â Cook until tender.
- Red bell pepper, jalapeño, carrots, celery, zucchini!  Toss in all the veggies.
- 1/3 of a cup of heavy cream.
- Rice – add 1/2 cup before you add the chicken. Â Simmer until tender, about 20 minutes. Â This soup loves rice!
I like to serve this with mini corn muffins.  I use those little boxes of Jiffy mix…don’t roll your eyes at me!  Those little boxes are great!  Especially when there is just a few of us left rambling around this house.
PRO TIP: When the corn muffins get a day old.  I put them in the bottom of the soup bowl and pour the soup on top.  Oh no you din’t.  mmmmmm! yes I did!
LET’S EAT!
Kathi and Rachel
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Green Chili Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 small Poblano pepper chopped - or sub Bell Pepper, any color
- 3 large garlic cloves - minced
- 4 cups chicken stock - prefer low sodium
- 1 15 ounce jar Salsa Verde (found next to the regular salsa) - we prefer mild
- 2 15 ounce cans white beans - drained and rinsed
- 2 teaspoons cumin - cumin can vary. TASTE for seasoning.
- 1/2 cup cilantro -chopped
- 3 cups cooked chicken
- 1/2 teaspoon salt - this will vary depending on the salt content of your stock. TASTE for seasoning
- 1/4 teaspoon black pepper
- 1 large avocado -cubed
- 1 fresh lime - cut in quarters
Instructions
- Add olive oil to large soup pot or Dutch Oven. Saute onion and poblano pepper until soft. Add garlic, saute an additional minute until fragrant.
- Add chicken stock, salsa verde, white beans, cumin ,cilantro, salt and pepper. Bring to a low simmer stirring occasionally.
- Add chicken. Continue to simmer until chicken is heated through. About 5 minutes.
- Serve in big bowls with lime and cubed avocado. Top with sour cream, cheese and additional cilantro if desired.
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