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, creamy, cozy, and perfectly spicy. 

It comes together so quickly, too – I’m talking 20 minutes or less! That’s got to be a record for such a filling fall soup.

Loaded with chicken, fresh chiles, and cream of chicken soup, it’ll satisfy your hunger and soothe your heart and soul after just one mouthful.

So try this green chili chicken soup tonight, and I promise you won’t be sorry.

Green Chili Chicken Soup Recipe

Green chili chicken soup is ultra creamy with the perfect amount of smoky heat. 

From the rich and delectable broth to the tender chicken and fiesty green chiles, it definitely hits the spot.

Scrumptious, warming, and oh-so-satisfying, it’s the perfect dinner on a cold, hectic weeknight! 

And did I mention just how easy it is? Seriously, you’ll be gobbling up a bowl in just 20 minutes!

Ingredients

• Butter – for sautéing the aromatics, chicken, and spices. You can use olive oil or whatever cooking oil you have on hand, but butter adds a nice rich flavor.
• Onions – for aroma, flavor, and texture. It doesn’t matter if it’s white, yellow, or red – any onion works. 
• Garlic – fresh is best! You’ll want to use real garlic here, not garlic powder.
• Green Chile Peppers – I use fresh chiles, but you can go for canned fire-roasted green chiles in a pinch.
• Chicken Chunks – I use canned chicken for convenience, but if you have leftover rotisserie chicken, by all means, throw it in the pot! Just shred or chop the chicken beforehand, and you’re all set.
• Cumin – for some earthiness and a nice smoky finish.
• Condensed Cream Of Chicken Soup – the base of the soup. Any condensed cream soup will do, but chicken pairs best with chicken. That said, cream of mushroom or celery would work too.
• Half-And-Half – together with the chicken soup, half-and-half forms the ridiculously creamy base of this soup. Anything less, and it won’t be nearly as rich or thick.
• Toppings – this soup is rich enough as it is, but I like to take things to the next level with cheddar cheese and sour cream.

Note: you’ll notice this soup doesn’t call for chicken broth or stock at all. So expect it to be wildly thick, creamy, and decadent!

How to Make Green Chili Chicken Soup

Unlike most thick soups and stews that need hours of slow cooking, this one only takes about 15 minutes to make. 

In fact, once you’ve chopped up the veggies, the rest comes easy.

1. Sauté the aromatics and protein.

Melt some butter in a large saucepan or Dutch oven, and sauté the onion and garlic until tender. Then add the green chiles and chicken.

Add the cumin right at the end and cook for a minute.

2. Add the thickeners.

Pour the cream of chicken soup and half-and-half into the pot and cook just until warmed through, about five minutes.

3. Serve and enjoy!

Ladle the soup into bowls and garnish with shredded cheddar cheese and sour cream.

How easy was that?!

Recipe Tips and Tricks

Make-Ahead Soup

Green chili chicken soup tastes even better the next day! So, make it 1-2 days in advance for a more flavorful soup. 

Just be sure to let it cool completely before covering it and putting it in the fridge.

If you put it away warm, it’ll turn watery.

Variations and Additions

• The kind of chiles will dictate how spicy your soup will be. For example, New Mexican green chilis are mildly spicy, while hatch chiles have a gentle heat. If you want a stronger kick, use jalapeños or serrano chiles.

• I use cheddar cheese, but any soft or melty kind works. Colby-Jack, a Mexican blend, Monterey Jack – take your pick. Shred it yourself because pre-shredded doesn’t melt well.

• It doesn’t have to be cream of chicken soup. Any condensed cream soup works well, from cheese to mushroom.

• If you want to lighten this up, swap the half-and-half for cream or your milk of choice. The richer the milk, the creamier the soup. If you go for something watery, like skim milk, the soup won’t be as thick.

• Use softened cream cheese instead of sour cream for an even thicker and richer soup. You can even go for something herby, like Boursin cheese. Mix it in the pot with the aromatics and chicken before adding the liquids.

• Add more vegetables to make it extra hearty. Raid the fridge and check leftovers! You can’t go wrong with bell peppers, carrots, and corn.

• Beans make a fantastic addition, too! Try adding canned white beans, lentils, or chickpeas.

• Got leftover rice? Throw it into the pot to make your soup extra hearty. You’ll need a bit more liquid if you want to cook the rice with the soup. Add a splash of broth, so it doesn’t turn to mush, or cook the rice separately and add it cold.

What to Serve With Green Chili Chicken Soup

Don’t get me wrong, this green chili chicken soup is impeccable on its own. But thick, creamy soups like this aren’t as fun without the toppings and sides!

Luckily, it pairs well with so many things!

Toppings

• Sour Cream
• Shredded Cheese
• Salsa
• Tortilla Strips
• Avocado/Guacamole
• Lime Wedges 
• Jalapeños
• Cilantro

Sides

• Nachos
• Cornbread
• Oven-Baked Potato Wedges
• Grilled Cheese

How to Store and Freeze Green Chili Chicken Soup

To Store

I highly doubt there’ll be any leftovers, but if there are, you can store them in an airtight container and refrigerate for up to three days.

To reheat, simply pop it in the microwave or warm it on the stovetop.

To Freeze

Feel free to whip up a huge batch of green chili chicken soup as it keeps well in the freezer – for up to six months, in fact! 

• First, allow the soup to come to room temperature. Like, completely cool, not just on the surface!
• Then place the soup in freezer-safe bags for easier storage or freezer-proof plastic containers. I like to divide the soup into individual servings so I can easily take out one or two at a time.

Pro-tip: don’t fill the freezer bag or the plastic containers all the way to the top. Liquids expand when they freeze, so unless you want the bag to burst open, leave 1-2 inches of space on top. 

To Reheat

Thaw the soup in the fridge overnight or at room temperature for one hour. Reheat the soup on the stovetop until warmed through. 

If you’re only reheating one serving, the microwave will do. Warm the soup at 30-second increments at power level 5 to keep it from drying out or burning on the top.

More Cozy Soup Recipes You’ll Love

Julia Child’s French Onion Soup
Easy Crockpot Taco Soup
Paula Deen’s Crockpot Potato Soup
Chick-Fil-A Chicken Tortilla Soup
Panera Broccoli Cheddar Soup