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Green Chile Chicken Soup Recipe

A few easy steps and special ingredients make this Green Chile Chicken Soup recipe the best one out there! It all starts with a simple roasted salsa verde that gets mixed in with a can of diced green chiles and tons of spicy, authentic Mexican flavors.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 390 kcal
Course: Soup , Lunch , Dinner
Cuisine: Mexican

Ingredients

  • 1 pound tomatillos husks removed
  • 1 pint cherry tomatoes
  • 2 jalapeños halved and seeded
  • 3 tablespoons avocado oil divided
  • 2 teaspoons salt divided
  • ½ bunch cilantro stems and leaves, plus more for serving
  • 1 tablespoon lime juice from 1 lime, plus more for serving
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 small white onion finely diced
  • 4 garlic cloves finely minced
  • 1 pound Yukon gold potatoes peeled and cut into 1-inch pieces
  • 5 cups chicken broth
  • 2 (4-ounce) cans diced green chiles mild
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1 (15.25-ounce) can corn drained
  • tortilla chips optional
  • avocado pitted and peeled, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F.
  2. Line a large sheet pan with parchment paper. Add the tomatoes, jalapeños, and tomatillos. Drizzle with 1 tablespoon of the avocado oil and sprinkle with ½ teaspoon of salt. Toss until well coated. Bake for 20-25 minutes, or until tomatillos and tomatoes are blistered. Let rest at room temperature for 5 minutes.
  3. Add the roasted tomatillos and jalapeños (but not the tomatoes) to a large food processor and process for 30-60 seconds, or until smooth. Add the cilantro and lime juice. Pulse 10-15 times, or until cilantro is finely chopped. Set aside.
  4. Sprinkle chicken thighs all over with ½ teaspoon of salt. Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chicken thighs and cook for 4-5 minutes, or until golden. Flip and cook for 4-5 more minutes. (They do not need to be fully cooked at this point). Transfer chicken to a clean plate.
  5. Add the remaining 1 tablespoon of avocado oil to the Dutch oven. Add the onion and cook for 2-3 minutes, or until translucent. Add the potatoes and continue cooking for 4-5 minutes, or until they begin to soften. Add the garlic and cook for an additional 30 seconds, or until fragrant.
  6. Pour the tomatillo mixture into the pot along with the chicken broth, green chiles, oregano, cumin, 1 teaspoon of salt, and black pepper. Stir to combine.
  7. Add the chicken thighs and make sure they are completely covered by the liquid. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through.
  8. Use tongs to transfer the cooked chicken to a cutting board and shred it using two forks.
  9. Add shredded chicken back to the Dutch oven, along with the corn and roasted tomatoes. Continue simmering for another 5 minutes, or until the potatoes are tender.
  10. Serve the soup with tortilla chips, sliced avocado, lime wedges, and additional cilantro, if desired.

Notes

  • Spice: You can easily add more jalapeños or go with a spicier pepper, or add in some chili powder.
  • Chicken: Thighs will deliver the most flavor, but chicken breasts will work. You can also use rotisserie chicken or another leftover chicken for this recipe.
  • Prep-ahead: This soup is great to make ahead of time since the flavors continue to marry. Just wait to add the toppings until you're ready to serve.
  • Storage: Keep leftover soup in an airtight container in the fridge for up to 3 to 4 days. Or, freeze it for up to 6 months. Warm the soup back up on the stovetop over medium-low or low heat, until it's heated through. You can also use the microwave if needed.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 37g (12%) Protein 29g (58%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Trans Fat 0.05g Cholesterol 112mg (37%) Sodium 1742mg (73%) Potassium 1236mg (35%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 916IU (18%) Vitamin C 57mg (63%) Calcium 100mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 37g 12%
Protein 29g 58%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 7g 35%
Trans Fat 0.05g 3%
Cholesterol 112mg 37%
Sodium 1742mg 73%
Potassium 1236mg 26%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 916IU 18%
Vitamin C 57mg 63%
Calcium 100mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.