If you are craving a bowl of soup that is bursting with bold flavors and comforting warmth, look no further than this Green Chili Chicken Soup Recipe. It combines the gentle heat of mild green enchilada sauce with tender shredded chicken and a medley of spices, producing a hearty, vibrant dish that feels like a warm hug on a chilly day. The delicious layers of cumin, chili powder, and fresh corn create a beautiful balance of smoky, spicy, and slightly sweet notes. This recipe is not only satisfying but also incredibly simple to prepare, making it perfect for weeknight meals or casual gatherings with friends and family.
Ingredients You’ll Need
Every ingredient in this Green Chili Chicken Soup Recipe plays a vital role in layering the flavors and creating the perfect texture. From the tender chicken to the zesty green chiles and the rich enchilada sauce, each component is simple yet essential for delivering that classic southwestern comfort.
- 3 chicken breasts (cooked and shredded): The heart of the soup, providing protein and a tender, satisfying bite.
- 2 (14.5-ounce) cans chicken broth: Adds a flavorful base and keeps the soup wonderfully moist.
- 1 (28-ounce) can mild green enchilada sauce: Brings that iconic tangy and slightly spicy flavor crucial for authentic taste.
- 2 (4-ounce) cans diced green chiles: Inject subtle heat and a fresh peppery kick without overpowering the dish.
- â…” cup water: Helps adjust consistency and balances the richness of the other liquids.
- 1 ½ tablespoons cumin: Imparts earthy, warm notes anchoring the savory flavors.
- 1 tablespoon chili powder: Adds depth and enhances the overall peppery profile.
- 1 teaspoon onion powder: Offers a mild, sweet sharpness that melds beautifully with garlic.
- 1 teaspoon garlic powder: Gives a rich aroma and savory punch that brightens every spoonful.
- â…” cup corn (thawed if frozen): Adds a touch of sweetness and delightful pops of texture.
- Salt and pepper (to taste): Essential seasonings to perfect the balance of flavors.
- Toppings: Monterrey jack cheese, avocado, sour cream: To customize your soup with creamy, tangy, and fresh contrasts.
How to Make Green Chili Chicken Soup Recipe
Step 1: Combine Your Ingredients in the Crock Pot
Begin by placing the shredded chicken, chicken broth, mild green enchilada sauce, diced green chiles, water, cumin, chili powder, onion powder, garlic powder, and corn directly into your crock pot. This simple step brings together all the essential ingredients, setting the stage for those flavors to meld and deepen during the cooking process.
Step 2: Slow Cook for Perfect Flavor
Set the crock pot on HIGH and let everything cook together for 3 to 4 hours. This slow cooking allows the spices to bloom, while the chicken absorbs all those vibrant flavors. The enchilada sauce and green chiles infuse the broth with a comforting richness you won’t want to stop sipping.
Step 3: Season and Add Toppings
Once the cooking time is up, taste your soup and adjust the seasoning with salt and pepper. Before serving, ladle the soup into bowls and top with shredded Monterrey jack cheese, creamy sour cream, and fresh avocado slices. These toppings complement the soup’s smoky and spicy notes perfectly, creating a dish that’s as delicious as it looks.
How to Serve Green Chili Chicken Soup Recipe
Garnishes
The best part about this soup is how easy it is to dress up at the table. You can’t go wrong with shredded Monterrey jack cheese melting into each bowl. Creamy avocado slices add a fresh, buttery texture while a dollop of sour cream cools down the spice and adds richness. For extra flair, sprinkle some fresh cilantro or thinly sliced green onions for a burst of color and flavor.
Side Dishes
Pairing Green Chili Chicken Soup Recipe with a warm side round out your meal beautifully. Try crispy cornbread with honey butter for a sweet and savory combo, or tortilla chips for a crunchy, scoop-worthy texture. A light green salad with a citrusy vinaigrette can refresh your palate and balance the soup’s richness.
Creative Ways to Present
Serve this soup in a rustic bread bowl to make it feel extra special for guests. Alternatively, offer mini bowls with a variety of toppings on the side so everyone can customize their own. For a fun twist, try spooning the soup over a bed of rice or quinoa for added heartiness and an extra layer of comfort.
Make Ahead and Storage
Storing Leftovers
This Green Chili Chicken Soup Recipe actually tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. The ingredients have more time to meld together, intensifying those South Western flavors, making your next meal a joy to eat.
Freezing
To freeze, cool the soup completely and place it in portions in freezer-safe containers or heavy-duty freezer bags. It stays fresh for 2 to 3 months. When you’re ready for a quick meal, just thaw overnight in the fridge and reheat gently.
Reheating
Reheat leftovers on the stove over medium heat, stirring occasionally, until warmed through. If the soup thickens too much after refrigeration, just add a splash of chicken broth or water to achieve the perfect consistency. Avoid rushing the reheating process to keep the chicken tender and flavors balanced.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred it and add it to the crock pot with the other ingredients. It’ll save you time without sacrificing any flavor.
How spicy is this Green Chili Chicken Soup Recipe?
This recipe uses mild green enchilada sauce and green chiles, so the heat level is gentle and approachable. You can always adjust by adding more chili powder or spicy toppings if you prefer a bolder kick.
Can I make this soup on the stovetop instead of a crock pot?
Yes, you can! Combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer for about 45 minutes to an hour. Stir occasionally and adjust seasoning as needed.
What can I substitute for enchilada sauce if I can’t find it?
If enchilada sauce is not available, you can mix tomato sauce with green chili powder, garlic powder, onion powder, and cumin to mimic the flavor profile. It won’t be exactly the same but still delicious.
Is this soup freezer-friendly with the toppings?
It’s best to freeze the soup without fresh toppings like avocado or sour cream, as they don’t freeze well. Add those fresh when reheating and serving for the best texture and flavor.
Final Thoughts
I genuinely hope you give this Green Chili Chicken Soup Recipe a try. It’s a simple yet incredibly satisfying dish that delivers warmth and bold southwestern flavors in every bowl. Whether you are cooking for family or entertaining friends, this soup will quickly become one of your favorites to turn to when you want comfort food that’s easy and full of heart.
Print
Green Chili Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Tex-Mex
Description
This Green Chili Chicken Soup is a hearty and flavorful slow-cooker recipe featuring tender shredded chicken simmered in a blend of mild green enchilada sauce, diced green chiles, and aromatic spices. Perfect for a cozy meal, it’s topped with creamy Monterrey jack cheese, avocado slices, and sour cream, delivering a comforting Tex-Mex inspired dish that’s both savory and satisfying.
Ingredients
Main Ingredients
- 3 chicken breasts, cooked and shredded
- 2 (14.5-ounce) cans chicken broth
- 1 (28-ounce) can mild green enchilada sauce
- 2 (4-ounce) cans diced green chiles
- â…” cup water
- 1 ½ tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- â…” cup corn (if frozen, thawed)
- Salt and pepper, to taste
Toppings
- Monterrey Jack cheese
- Avocado slices
- Sour cream
Instructions
- Combine Ingredients: Place the shredded chicken, chicken broth, mild green enchilada sauce, diced green chiles, water, cumin, chili powder, onion powder, garlic powder, and corn into a crock pot set on HIGH heat.
- Cook Soup: Allow the mixture to cook for 3 to 4 hours, which lets the flavors meld together and the chicken become tender and infused with the spices.
- Season & Serve: Once cooked, add salt and pepper to taste. Ladle the soup into bowls and garnish with Monterrey Jack cheese, sour cream, and freshly sliced avocado for a creamy contrast and extra flavor.
Notes
- For a spicier version, substitute mild green enchilada sauce with medium or hot.
- If you prefer less corn, you can reduce the amount or omit it entirely.
- Leftovers keep well for up to 3 days refrigerated and can be frozen for up to 2 months.
- To speed up the cooking process, you can brown the chicken breasts before shredding to add depth of flavor, though it’s optional.
- If you don’t have a crock pot, cooking in a stovetop pot simmering on low for 1.5-2 hours may also work, but the texture and depth of flavor might vary.
