Green chili chicken soup is the bowl you crave when cold breezes hit, or when you’re hungry for something brimming with flavor but don’t want to spend all day cooking. This soup delivers a creamy texture, a gentle heat, and satisfying protein — all while being simple enough for a weeknight dinner. Whether you’re seeking warmth, comfort, or new inspiration for leftover chicken, this soup fits the bill.
Why Green Chili Chicken Soup Works
This soup combines convenience with fresh, lively flavors. Using green chiles (canned or fresh), cooked chicken, cream of chicken soup, and a short list of kitchen staples creates the kind of meal that tastes slow-cooked, even though it comes together fast. The layered spices, creamy base, and customizable toppings make it memorable.
Green chili chicken soup is also versatile. It serves as a quick family dinner, reheats well for lunches, and pairs easily with a variety of sides. If you enjoy Tex-Mex, Southwest, or Mexican-inspired soups, you’ll love this dish.
Ingredients
A concise ingredient list helps streamline the process, but don’t let the simplicity fool you. Every ingredient here contributes to the final flavor. Here’s what you’ll need:
- Butter – For sautéing aromatics and adding richness
- Onion – Yellow, white, or red onion offers aroma and a subtle bite
- Garlic – Fresh garlic provides depth; skip jarred or powdered garlic if possible
- Green Chiles – Canned, jarred, or freshly roasted; mild or hot, according to your taste
- Cooked Chicken – Rotisserie chicken works well, or use leftover roasted or poached chicken
- Ground Cumin – For a smoky, earthy undertone
- Condensed Cream of Chicken Soup – The foundation of the creamy broth
- Half-and-Half – For creaminess; whole milk or heavy cream also work
- Salt and Pepper – Season to taste
- Toppings (optional) – Shredded cheese, sour cream, diced avocado, tortilla strips, lime wedges
Ingredient Table
| Ingredient | Substitute Options | Notes |
|---|---|---|
| Butter | Olive oil, canola oil | Adds nutty flavor |
| Onion | Shallot, green onion | Any variety will work |
| Garlic | Garlic paste, minced garlic | Fresh is preferred |
| Green Chiles | Jalapeño, hatch chiles, poblanos | Add according to heat level |
| Cooked Chicken | Canned chicken, turkey | Shred or chop |
| Cumin | Smoked paprika (for variety) | Adds smoky heat |
| Cream of Chicken Soup | Cream of mushroom, celery soup | Use condensed for thickness |
| Half-and-Half | Whole milk, cream | Adjust for desired richness |
| Salt & Pepper | — | Season throughout |
Step-By-Step Instructions
1. Sauté Aromatics
Start with a large saucepan or Dutch oven. Melt two tablespoons of butter over medium heat. Add one chopped onion and cook for three minutes until softened but not caramelized. Stir in three minced garlic cloves, cooking for another minute.
2. Add Chicken and Chiles
Stir in two four-ounce cans of chopped green chiles (drained), or use one cup fresh roasted green chiles. Add two cups of cooked chicken (shredded or chopped). Sprinkle in one teaspoon cumin and toss to combine. Cook for another two minutes to meld the flavors.
3. Create the Creamy Base
Lower the heat. Stir a ten-ounce can of condensed cream of chicken soup into the pot, then pour in two cups of half-and-half. Whisk gently as you heat the mixture until everything is smooth and combined.
4. Simmer and Season
Let the soup simmer for five to ten minutes, stirring often. Taste, then season with salt and pepper. If the soup is too thick, add a splash of chicken broth or water.
5. Serve and Garnish
Ladle soup into bowls. Top with shredded cheddar cheese, dollops of sour cream, avocado slices, tortilla strips, or fresh cilantro. Serve with lime wedges on the side.
Pro Tips for Perfect Soup
- Roast Your Chiles: If you want a smoky dimension, roast fresh green chiles or even poblano peppers until their skins blister, then peel and chop them before adding.
- Adjust the Heat: For kid-friendly soup, use mild green chiles and remove seeds from any fresh peppers. Prefer a spicier bowl? Add a little diced jalapeño or a dash of cayenne.
- Creaminess Level: Use more half-and-half or swap part for heavy cream to up the richness. For a lighter soup, stick with whole or even 2% milk.
- Boost the Veggies: Stir in corn, diced bell peppers, or even chopped spinach for extra nutrition and pops of color.
- Chicken Choice: Rotisserie chicken adds convenience and full flavor. For the best texture, shred the pieces just before adding. Leftover turkey is a great swap.
- No Condensed Soup?: Make your own easy substitute—combine equal parts chicken broth and heavy cream, then thicken with a flour or cornstarch slurry during simmering.
Variations to Try
Elevate your green chili chicken soup or make it your own with these twists:
Add Beans: White beans, pinto beans, or black beans make it even heartier. Rinse and drain canned beans, then stir them in before simmering.
Grain Boost: Stir in leftover cooked rice or quinoa just before serving. It soaks up flavor and stretches servings.
Alternative Soup Bases: Try a blend of cream of mushroom and chicken soups, or add a can of fire-roasted tomatoes for subtle acidity.
Cheese Choices: Use Monterey Jack or Mexican cheese blend for extra meltiness. Crumbled queso fresco adds a fresh finish.
Customizing Heat and Flavor
Green chiles run the gamut from gentle to fiery. Here’s a basic guide to help you pick your favorites:
| Chile Type | Heat Level | Flavor Notes |
|---|---|---|
| Canned Green Chiles | Mild | Tangy, vegetal |
| Hatch Chiles | Mild-Medium | Earthy, slightly sweet |
| Poblano | Mild | Rich, deep flavor |
| Jalapeño | Medium | Fresh, herbal, bright |
| Serrano | Hot | Crisp, sharp heat |
Mix and match to create your desired balance. Always taste-test chiles before adding, as heat varies between batches.
Topping and Side Suggestions
Toppings bring contrast and extra flavor:
- Shredded Cheese: Cheddar, Monterey Jack, or Mexican blend
- Sour Cream: A cool, tangy counterpoint to the heat
- Avocado or Guacamole: For creaminess
- Chopped Cilantro: Freshens each bite
- Tortilla Strips or Chips: For crunch
- Lime Wedges: Squeeze over each bowl for brightness
- Diced Jalapeño or Pickled Onion: Extra punch
Great sides include:
- Warm flour or corn tortillas
- Simple cheese quesadillas
- Crispy tostadas
- A chopped salad with fresh lime vinaigrette
Storing and Reheating Leftovers
This soup keeps well and often tastes better on day two as the flavors meld.
- Refrigerator: Cool soup to room temperature. Store in a sealed container for up to three days.
- Freezer: Ladle completely cooled soup into freezer-safe bags or containers. Leave space for expansion. Freeze up to three months.
- Reheating: Thaw overnight in the fridge if frozen. Warm gently on the stove over low heat, stirring often. If soup separates, whisk until smooth or add more half-and-half to restore creaminess.
If adding toppings like cheese or avocado, do so after reheating for the best texture.
Frequently Asked Questions
Can I make this soup ahead?
Yes. Prepare up to two days in advance. Reheat gently and add toppings just before serving.
Is this soup gluten free?
Check your condensed soup label or make a homemade version with gluten-free flour.
How can I make this dairy-free?
Use olive oil instead of butter, coconut milk or unsweetened oat milk in place of half-and-half, and a dairy-free cream soup base.
Green chili chicken soup is proof that comfort food can be quick, easy, and full of bold flavor. Adjust the chiles, creaminess, and add-ins to suit your mood. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe offers adaptability and taste in every bowl.
Once you try it, this soup earns a regular spot in your cool-weather rotation.
Easy Green Chili Chicken Soup
Nothing brings more comfort on a chilly fall evening than a big bowl of this hot green chili chicken soup. It’s hearty. It’s creamy. It’s cozy. It’s perfectly spicy.
Ingredients
- 1 teaspoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 cup shredded cheddar cheese
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1/2 cup finely diced onion
- 1/4 cup sour cream
- 1 1/4 cups half-and-half
- 1/2 cup chopped fresh green chile peppers
- 1 (5-ounce) can chicken chunks
- 1 tablespoon butter
Instructions
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Cook the onion for 3 to 4 minutes or until translucent.
- Mix in the garlic, green chiles, chicken, and cumin. Cook and stir for 1 minute or until well combined.
- Pour the cream of chicken soup and half-and-half into the pot. Cook for 5 minutes or until heated through.
- Serve the soup and garnish with shredded cheese and sour cream. Enjoy!