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 :). 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! 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, and bring to a simmer.
What else can I toss in this simple soup?
- Pasta! although not traditional I like a little carbs with my soup! One cup of a smaller type pasta like elbow macaroni tossed in before you add the chicken. 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. Simmer until tender, about 20 minutes. 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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