Green Chili Chicken Soup
A hearty and spicy green chili chicken soup packed with tender chicken, roasted green chilies, red potatoes, and tomatoes, perfect for warming up chilly days.
Ingredients
Instructions
- Bring all ingredients except the cooked chicken to a boil.
- Simmer the mixture for 1 1/2 hours.
- Add the cooked chicken during the last half hour of simmering.
Tips & Substitutions
For a richer flavor, consider roasting the diced potatoes before adding them to the soup. You can substitute fresh green chilies for canned if you prefer more heat. If you want to lighten the dish, try using shredded rotisserie chicken, which saves time and adds a depth of flavor. For those who enjoy a bit of crunch, top the soup with crushed tortilla chips.
Serving Suggestions
Serve the soup hot, garnished with fresh cilantro or sliced avocado for added creaminess. It pairs beautifully with crusty bread or a side salad for a complete meal. For a fun twist, consider serving it alongside Chilliquilles for a delicious brunch option. This soup is also great for meal prep, making it perfect for busy weeknights.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of chicken broth to loosen it up. You can also freeze the soup for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chili Chicken Soup contains roughly 447 calories, with 24g protein, 96g carbohydrates, and 1g fat. It is an excellent source of protein (47% of the Daily Value), vitamin C (44% of the Daily Value), and iron (42% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1290mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken instead of cooked chicken?
Yes, you can use frozen chicken; just ensure it is fully cooked before adding it to the soup. You may want to simmer it longer to ensure it’s thoroughly heated and tender. If using raw chicken, add it at the beginning and increase the cooking time until fully cooked through.
How can I make this soup spicier?
To increase the heat, add a diced jalapeño or a teaspoon of cayenne pepper when boiling the initial ingredients. You can also use hot diced green chilies instead of mild. Adjusting the seasoning is key to achieving your desired spice level, so taste as you go.
Can I make this soup vegetarian?
Absolutely! Substitute the chicken with cooked beans, such as black or pinto beans, and replace the chicken broth with vegetable broth. You might also want to add more vegetables like corn and bell peppers to enhance the flavor and texture, creating a hearty vegetarian version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).