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    Home » Main Entree

    Green Chile Chicken Soup

    Modified: Dec 11, 2023· Published: Dec 11, 2023 by Alaine · 2 Comments

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    ↓ Jump to Recipe

    A light and healthy Green Chile Chicken Soup made with mild hatch green chiles, potatoes, and chicken. Perfect for those chilly days!

    This easy and healthy Green Chile Chicken Soup is made with many ingredients you likely have on hand. It uses precooked shredded or diced chicken along with other pantry staples. This soup recipe makes a good Green Chile Soup base that you can customize based on your preferences and what ingredients you have available.  

    Jump to:
    • Ingredients
    • How to make
    • Serving and Storage
    • 📖 Recipe

    This is perfect on a cold winter day, when you need a chicken soup, but prefer a little spice. The green chiles and jalapenos give a nice little kick of heat. This is the kind of soup I want when I have a little cold. It makes tasty leftovers; I think it tastes even better the next day. 

    Ingredients

    • Butter – Or canola oil for sautéing veggies in. 
    • Onion – One medium diced yellow onion. 
    • Jalapenos – Recipe calls for 2 chopped fresh jalapenos. This soup is on the slightly spicy side, you can omit the jalapenos if you would like to make it less spicy. 
    • Minced Garlic
    • Chicken Stock – I prefer to use stock or bone broth for a deeper flavor. Chicken broth may be substituted. I used Kitchen Basics Chicken Stock.
    • Potatoes – I used one large russet potato. 
    • Cream Style Corn – Using cream corn in soup helps add some creaminess, without adding additional fat. 
    • Spices: Mexican oregano, cumin, salt, and black pepper
    • Diced Mild Green Chiles – Uses 1-2 4.5 oz. cans of diced green chiles. You can use ½ c. of fresh or frozen roasted chiles too. 
    • Chicken – Two cups of cooked diced or shredded chicken. If you don't have any cooked chicken at home, a rotisserie chicken will work and make it a quick and easy dinner.

    Here are two easy slow cooker recipes for shredded chicken thighs and chicken breasts. 

    soup topped with tomatoes, melted cheese and cilantro

    How to make

    Step 1. Melt butter in a Dutch oven over medium-high heat. Add onion and jalapeno and sauté until onion is tender and translucent. Add minced garlic and cook for 30 seconds, stirring so that it does not burn. 

    Step 2. Add chicken stock, potatoes, cream corn, hatch chiles and spices to Dutch oven. Bring soup to a boil and then reduce heat to low; cover and let simmer for 30 minutes or until potatoes are tender. 

    Step 3. Stir in cooked chicken and simmer for 5 minutes. Adjust spices to taste. Remove from heat and serve.  

    a ladle of chicken soup

    To make in the slow cooker: Sautee onion and jalapenos in butter or oil under onions are translucent. Add to slow cooker cooked onions, jalapenos, chicken stock, garlic, potatoes, corn, green chilis, and spices. Cook on low until potatoes are tender. Add cooked chicken during the last 5 minutes of cooking. 

    dutch oven of cooked soup with visible potatoes and roasted hatch Green Chiles

    Variations

    I like to use this easy green chili chicken soup as a base recipe and vary the add-ins depending on what I need to use up. 

    bowl of prepared green Chile soup with a side of tortilla chips

    Other add-ins:

    • Carrots
    • Diced celery – add when you add the onions. 
    • White Beans
    • Make it creamy by adding heavy cream or cream cheese.
    • Diced cooked ham or brisket in place of the chicken.

    Serving and Storage

    For many Mexican and Tex-Mex soups, it’s really the toppings that take it from tasting good to great. I like to top this with shredded cheese, fresh cilantro, avocado slices, lime juice and diced roma tomatoes. Tortilla chips or fried corn tortillas are always good too. 

    prepared serving of soup

    Store cooked soup in an airtight container in the fridge. Best if eaten within 3-4 days. These are my favorite containers to store soup. I always try to put some in the freezer too. 

    📖 Recipe

    closeup of bowl of hatch green Chile chicken soup topped with cheese and tomato

    Green Chile Chicken Soup

    Alaine @ My TX Kitchen
    A broth based soup with corn, potatoes, plenty of Hatch Green Chiles and chicken.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine American
    Servings 5

    Ingredients
      

    • 2 Tbsp. butter
    • 1 c. yellow onion diced
    • ⅓ c. diced fresh jalapenos (2 medium) seeded
    • 1 tsp. minced garlic
    • 4 c. chicken stock
    • 2 c. potatoes peeled and diced
    • 1 - 14.5 oz can cream style corn
    • 2 - 4.5 oz. cans diced green chiles*
    • ½ tsp. mexican oregano
    • ¼ tsp. cumin
    • ¼ tsp. black pepper
    • Salt to taste
    • 2 cups cooked Chicken shredded or diced

    Instructions
     

    • Melt butter in a Dutch oven over medium heat. Add onion and jalapeno and sauté until onion is tender and translucent. Add minced garlic and cook for 30 seconds, stirring so that it does not burn. 
    • Add chicken stock, potatoes, cream corn, green chiles and spices to Dutch oven. Bring soup to a boil and then reduce heat to low; cover and let simmer for 30 minutes or until potatoes are tender. 
    • Stir in cooked chicken and simmer for 5 minutes. Adjust spices to taste. Remove from heat and serve. 

    Notes

    *Use 1 can of green chiles to make it less spicy. Fresh or frozen roasted green chiles may be substituted.
    Make it creamy by adding half and half or heavy whipping cream just before serving.
    Top with fresh cilantro, lime juice, shredded Monterrey jack cheese and tortilla strips
    Keyword green chile chicken soup
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    I hope you enjoy this recipe. Maybe you can even make enough to share with a neighbor or friend! 

    Cheers,

    Alaine

    More recipes you may enjoy:

    • Healthy White Chicken Chili
    • Crockpot Green Chile Chicken

    Green Chile Chicken Soup was originally published on My Texas Kitchen in January 2016. Updated in December 2023 with recipe modifications, new pictures and text.

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    Comments

    1. Deanna Segrave-Daly

      January 17, 2016 at 6:58 am

      YUM! Perfect for cold winer days and stuffed noses 🙂

      Reply
      • Alaine

        January 17, 2016 at 8:37 am

        Thank you! I most definitely agree.

        Reply

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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