This light and comforting Green Chile Chicken Soup is made with mild Hatch green chiles, tender potatoes, sweet corn, and cooked chicken. It is warm, simple, and perfect for chilly days when you want a nourishing bowl of soup with a little kick.
This easy green chile chicken soup is a practical recipe made with ingredients you may already have in your kitchen. It starts with cooked shredded or diced chicken, chicken stock, potatoes, cream-style corn, green chiles, and a few simple seasonings. The result is a flavorful broth-based chicken soup that feels hearty without being heavy. It also works well as a flexible base recipe, so you can adjust the spice level, add extra vegetables, or make it creamier depending on what you have available.
This soup is especially good on a cold winter day when you are craving classic chicken soup but want more flavor and a gentle touch of heat. Mild green chiles add warmth and depth, while fresh jalapenos bring a little spice. If you prefer a milder soup, you can reduce or omit the jalapenos and use only one can of green chiles. The soup also makes excellent leftovers, and the flavors deepen after a day in the refrigerator.
Ingredients
- Butter – Used for sautéing the onion and jalapenos. Canola oil may be used instead.
- Onion – One medium yellow onion, diced, adds a savory base to the soup.
- Jalapenos – Two seeded and chopped fresh jalapenos give the soup mild to moderate heat. Leave them out for a less spicy version.
- Minced Garlic – Adds aroma and flavor. Stir it briefly so it does not burn.
- Chicken Stock – Stock or bone broth gives the soup a richer flavor, but chicken broth may be substituted.
- Potatoes – A large russet potato, peeled and diced, helps make the soup hearty and satisfying.
- Cream-Style Corn – Adds sweetness and a creamy texture without making the soup too rich.
- Spices – Mexican oregano, cumin, salt, and black pepper season the broth.
- Diced Mild Green Chiles – Use one or two 4.5-ounce cans of diced green chiles. Fresh or frozen roasted green chiles may also be used.
- Chicken – Two cups of cooked shredded or diced chicken. Rotisserie chicken is a convenient option for a quick dinner.
This recipe is a great way to use leftover cooked chicken. You can use white meat, dark meat, or a mix of both. Since the chicken is added near the end of cooking, it stays tender and does not become overcooked.
How to Make Green Chile Chicken Soup
Step 1. Melt the butter in a Dutch oven over medium-high heat. Add the diced onion and jalapenos, then sauté until the onion is tender and translucent. Stir in the minced garlic and cook for about 30 seconds, stirring constantly to prevent the garlic from burning.
Step 2. Add the chicken stock, diced potatoes, cream-style corn, green chiles, Mexican oregano, cumin, black pepper, and salt. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the potatoes are tender.
Step 3. Stir in the cooked chicken and let the soup simmer for another 5 minutes. Taste and adjust the seasoning as needed. Remove from the heat and serve warm with your favorite toppings.
To make this soup in the slow cooker: Sauté the onion and jalapenos in butter or oil until the onion is translucent. Transfer them to the slow cooker with the chicken stock, garlic, potatoes, cream-style corn, green chiles, and spices. Cook on low until the potatoes are tender. Stir in the cooked chicken during the last 5 minutes of cooking, then taste and adjust the seasoning before serving.
Variations
This green chile chicken soup is easy to customize. Keep the base the same and add ingredients based on what you need to use or the flavor you want. For a thicker soup, mash a few of the potatoes into the broth after they cook. For a richer soup, stir in a splash of half-and-half, heavy cream, or softened cream cheese just before serving.
Other add-ins:
- Carrots
- Diced celery, added with the onion
- White beans
- Heavy cream or cream cheese for a creamy version
- Diced cooked ham or brisket instead of chicken
Serving and Storage
Toppings can make this soup even better. Try shredded cheese, fresh cilantro, avocado slices, lime juice, diced Roma tomatoes, tortilla chips, or crispy tortilla strips. The fresh toppings balance the warm broth and add color, texture, and brightness.
Store cooked soup in an airtight container in the refrigerator. For the best flavor and texture, eat it within 3 to 4 days. This soup can also be frozen in freezer-safe containers for an easy meal later.
📖 Recipe
Green Chile Chicken Soup
Alaine @ My TX Kitchen
Ingredients
- 2 Tbsp. butter
- 1 c. yellow onion diced
- ⅓ c. diced fresh jalapenos, 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 jalapenos and sauté until the onion is tender and translucent. Stir in the minced garlic and cook for 30 seconds.
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Add chicken stock, potatoes, cream-style corn, green chiles, Mexican oregano, cumin, black pepper, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the potatoes are tender.
-
Stir in the cooked chicken and simmer for 5 minutes. Taste and adjust the seasoning. Remove from heat and serve warm.
Notes
For a creamy version, stir in half-and-half or heavy whipping cream just before serving.
Suggested toppings include fresh cilantro, lime juice, shredded Monterey Jack cheese, avocado, diced tomatoes, and tortilla strips.
I hope you enjoy this cozy green chile chicken soup. It is simple enough for a weeknight meal, flavorful enough to share, and comforting enough to make again whenever the weather turns cold.
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 and updated in December 2023 with recipe modifications, new pictures, and revised text.