This green chile chicken soup is hearty and warming soup the whole family will love. It's full of the bold flavors of the southwest along with tender chicken, Hatch chiles, and bright and flavorful salsa verde. It's a great recipe for a busy weeknight that cooks up in about 30 minutes!
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This green chile chicken soup is one of our favorite recipes. When the weather turns cool, this is my go-to for a quick family dinner. It's filling and a sure way to warm everyone up on a cold night. Another soup we enjoy is this.
Looking for more Tex Mex recipes? Try my Ground Beef Salsa Rice next.
Ingredients
This is an overview of the recipe. Please scroll to the bottom of the post for exact amounts and a printable recipe card.
Green enchilada sauce - I typically choose Hatch green chile enchilada sauce. Hatch, New Mexico is the green chile capital of the world and is only about an hour from where I grew up, so I'm partial to them! Choose what's available at your grocery store.
Salsa verde - this delicious green salsa originated in Mexico and combines green chile and tomatillos. It can be mild or hot, and there are cooked and roasted versions.
Chicken broth or chicken stock - use canned, carton or homemade stock. Vegetable broth can be substituted.
Chicken breasts - you can choose chicken breasts or chicken thighs. I used boneless, skinless chicken breasts, but bone in would also work.
Corn - I used frozen corn, but canned or fresh corn can also be used. Hominy would give this soup an authentic taste.
Heavy cream - cream cheese could be substituted. Use about 4 oz or to taste.
Cheddar cheese - shredded cheese adds a nice texture and flavor. You can use any good melting cheese such as Monterey Jack or pepper Jack. Velveeta can also be used.
Garnishes: sour cream, sliced or chopped jalapeños, chopped red onions, sliced green onion, fresh cilantro, lime wedges, tortilla chips. It's up to you!
Directions
1) Add green enchilada sauce, salsa verde, chicken broth, and raw chicken breasts to a large pot or Dutch oven (4 quart or larger). Bring to a boil, then reduce heat to medium and cook until chicken is cooked through.
2) Turn off the heat and remove cooked chicken breasts to a plate and shred with two forks.
3) Return cooked, shredded chicken along with the heavy cream and shredded cheddar cheese to the pot and rewarm soup over medium heat. Serve hot with desired garnishes.
Tips and serving ideas
Add a can of drained and rinsed black beans, cannellini beans, or pinto beans for extra protein!
Use leftover chicken or rotisserie chicken in place of raw chicken breasts.
Try serving over hot cooked white rice or my Mexican rice.
Can I make this green chile chicken soup in the crockpot or slow cooker?
Yes, using a slow cooker is a great way to make this soup. Add the enchilada sauce, salsa verde, chicken broth and chicken breasts to the slow cooker insert. Heat on low until chicken is cooked through, about 3 hours. Add corn, heavy cream, and cheddar cheese, stir and heat another 15 to 30 minutes until the soup is hot. Top with garnishes and serve!
How to store
Save cooled leftover soup in an airtight container for 3-4 days. Reheat in the microwave or on the stove top over medium heat.
Freeze in freezer safe containers for up to one month. Freezer bags work great! Thaw overnight in the refrigerator.
Reheat slowly in a sauce pan stirring to recombine.
More soup recipes
Corn Soup with Potato and Bacon
📖 Recipe
Green Chile Chicken Soup
Ingredients
- 15 oz green enchilada sauce canned or homemade
- 1 cup salsa verde or 7 oz can
- 3 cups low sodium chicken broth
- 1.5 lbs boneless, skinless chicken breasts or chicken thighs
- ½ cup heavy cream
- 1 cup shredded cheddar cheese plus more for topping
- salt and pepper to taste
- Toppings
Instructions
- Add green enchilada sauce, salsa verde, chicken broth, and raw chicken breasts to a large pot or Dutch oven (4 quart or larger). Bring to a boil, then reduce heat to medium and cook until chicken is cooked through.
- Turn off the heat and remove cooked chicken breasts to a plate and shred with two forks.
- Return cooked, shredded chicken along with the heavy cream and shredded cheddar cheese to the pot and rewarm soup over medium heat. Season with salt and pepper to taste and serve hot with desired garnishes.
Notes
- Add a can of drained and rinsed black beans, cannellini beans, or pinto beans for extra protein!
- Use leftover chicken or rotisserie chicken in place of raw chicken breasts.
- Try serving over hot cooked white rice or my Mexican rice.
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