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    Make It Skinny Please » Recipes » Soups » Easy Green Chile Chicken Soup recipe

    Published: Sep 12, 2023 · Modified: Sep 28, 2023 by Toni Dash · 11 Comments

    Easy Green Chile Chicken Soup recipe

    Weight Watchers Points1
    Calories: 162kcal
    Carbs: 15g
    Protein: 18g
    Fats: 4g
    Jump to Recipe

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    green chile chicken soup in bowl with spoon and toppings

    Green Chile Chicken Soup, or Green Chicken Chili, is a hearty soup with spicy southwestern flavor. Tender chicken breast, green chilis and a bit of heat make this a favorite recipe for the chilly months.

    green chile chicken soup in bowl with spoon and toppings
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    green chile chicken soup in bowl with spoon and toppings

    Green chile chicken soup is like a cozy, spicy hug for your insides! It's a delicious soup made with tender chunks of chicken, delicious green chiles, and other tasty ingredients like veggies and spices.

    Why do we love this for a lower-calorie plan? It's super flavorful, so you won't feel like you're missing out on taste while you're watching those calories. Plus, it's packed with protein from the chicken and beans, which helps you feel full and satisfied.

    There is also a nutritional evidence that spicy peppers are not only tasty but can also give your metabolism a little kickstart, helping you burn calories. 

    Green chile chicken soup has become a beloved and iconic dish in Southwestern, New Mexico especially, and Tex-Mex cuisine, celebrated for its bold flavors and comforting qualities. It's enjoyed by locals and visitors alike and now you can enjoy it in your own kitchen. Add this green chili soup to your easy soup recipes!

    Just add a salad to make a full meal!

    Jump to:
    • What Makes this skinny?
    • Recipe Ingredients Notes
    • Handling Jalapeno Peppers
    • How to Make it
    • Topping Ideas
    • Storing Leftovers
    • How to freeze
    • More recipes you'll love!
    • Recipe

    What Makes this skinny?

    • Very little fat is used (1 tablespoon of olive oil only)
    • Lean ingredients. Boneless skinless chicken breast (low fat content), vegetables, great northern beans (also a great source of protein and fiber which will keep you full longer).
    • Any toppings are optional and we've suggested some high flavor, lower calorie options!

    Recipe Ingredients Notes

    Full ingredient list and amounts can be found in the printable recipe card at the end of the post. All ingredients are available at a regular grocery store.

    green chile chicken soup labelled ingredients.

    Yellow onion. One cup of chopped yellow onion will be sauteed to give the soup flavor. This is approximately half of a medium size onion. Red onion can be substituted.

    Jalapeno pepper. Diced jalapeno pepper gives some spicy heat to the soup broth. You'll use ¼ cup which is about 1 medium jalapeno. See the notes below on handling jalapeno peppers.

    Boneless skinless chicken breasts. You'll need 1 pound raw chicken cut into small bite-sized cubes.

    Great Northern Beans. These large white beans are a classic ingredient in green chile chicken soup. They have a mild flavor and soft texture. You'll use one 15-ounce can that has been drained and rinsed. If unavailable canned Cannellini Beans can be substituted.

    Canned green chilies. One 7-ounce can of mild green chilies (regular or Hatch chiles) give the green chile soup it's signature ingredient and flavor. Be sure to use mild green chiles. The jalapeno pepper will make the broth spicy and using hot green chilies will make it VERY spicy.

    Reduced sodium chicken broth (or chicken stock). We prefer to add more salt to taste, not have the broth determine the salt level so use low sodium. You'll need 4 cups which is one tetra pack container. Homemade broth can be substituted too!

    Lime juice. This adds a bit of tang to the broth. Use freshly squeezed lime juice for best flavor.

    bowl of green chile chicken soup.

    Handling Jalapeno Peppers

    If you have not worked with jalapeno peppers there are a few tips to know:

    1. The main source of heat is in the seeds. To remove the seeds and inside ribs we cut off the stem then slice the pepper lengthwise. Then use a small dining spoon turned upside down so the rounded end fits in the curved area of the pepper. Run it underneath the ribs and seeds to lift, remove and discard. Then dice the pepper.
    2. The oil in the pepper will irritate any mucous membranes (eyes, nose, mouth) if touched. It's important to wash hands thoroughly after handling hot peppers or to use food-safe gloves. Be sure not to touch your eyes during chopping the pepper.
    handling jalapeno peppers.

    How to Make it

    Stove top

    STEP 1. Sauté

    Heat oil in a large Dutch oven or large soup pot on the stove top over medium heat.  Once oil is hot, add onion and jalapeno pepper and sauté onion until soft (photo 1), stirring occasionally (about 2 minutes).

    green chile chicken soup recipe steps 1-4

    Stir in diced garlic cloves, cumin, salt, and pepper and cook another 20-30 seconds (photo 2) then add the cubed chicken (photo 3).   Continue cooking 5 minutes or until all sides of chicken are no longer pink.

    green chile chicken soup recipe steps 5-6

    STEP 2. Simmer

    Add the beans, green chilies, and chicken broth (photo 4).  Heat to boil over medium-high heat, then reduce the heat to a simmer for 15 minutes (photos 5-6). 

    STEP 3. Finish and Serve

    Remove from heat and stir in lime juice.  

    Instant Pot

    STEP 1. Sauté

    Turn on the sauté function of the Instant Pot and heat the oil. When hot add the onion and jalapeno pepper; sauté until soft.

    Stir in the seasonings and sauté for 30 seconds. Add the chicken and continue cooking until all sides of the chicken are no longer pink.

    STEP 2. Deglaze

    With the Instant Pot still on Sauté mode pour in 1 cup of the chicken broth. Using a firm spatula or wooden spoon scrape off any bits of food sticking to the bottom of the Instant Pot liner. NOTE: if skipping this step and going into a pressure cooker cycle some models will issue a BURN warning.

    Turn off the Sauté function.

    green chile chicken soup in the Instant Pot.

    STEP 3. Pressure Cook

    Stir in the beans, canned green chilies and remaining broth. Seal the lid and turn the venting setting to closed. Cook on high pressure for 12 minutes, allow a natural release for 5 minutes followed by a manual release of any remaining pressure (photos above).

    bowl of green chile chicken soup from close up.

    Topping Ideas

    The fun of a soup like this, similar to chili recipes, is adding your favorite toppings! Here are some ideas:

    • Fresh chopped cilantro
    • Lime wedge to squeeze on more lime juice
    • A dollop of non-fat plain Greek yogurt (instead of sour cream). TIP: dairy products help dampen spicy heat in dishes so this will do that too!
    • Avocado slices
    • Jalapeno slices
    • Tortilla chips

    Storing Leftovers

    Store leftover soup in sealed airtight container or Mason jars in the refrigerator to up to 3-4 days. 

    bowl of green chile chicken soup from above.

    How to freeze

    Allow the soup to fully cool. Place in freezer-safe airtight containers (leave some room at the top for expansion) or freezer bags and freeze for up to 3 months. I love using this freezer block maker to freeze the soup in bags. It's a mold that forms in the bag and after it's frozen you have easily stackable bags of soup!

    Thaw in the refrigerator before reheating.

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    Recipe

    bowl of green chile chicken soup crop.

    Green Chicken Chile Soup

    Weight Watchers Points1
    Click to track Weight Watchers Points
    Green Chile Chicken Soup, or Green Chicken Chili, is a hearty soup with spicy southwestern flavor. Tender chicken breast, green chilis and a bit of heat make this a favorite recipe for the chilly months
    5 from 62 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Low Calorie, Low Fat
    Prep Time: 15 minutes minutes
    Cook Time: 23 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 8 1-cup servings (total yield: 8 cups)
    Calories: 162kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil
    • 1 cup chopped yellow onion
    • ¼ cup diced jalapeno pepper about 1 medium
    • 2 large garlic cloves minced
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 pound boneless skinless chicken breast cubed
    • 1 15-ounce can great northern beans drained and rinsed
    • 1 7-ounce can diced mild green chiles
    • 4 cups reduced sodium chicken broth
    • 1 tablespoon fresh lime juice

    Instructions

    Stove Top

    • Heat oil in a large Dutch oven or large soup pot on the stove top over medium heat.  Once oil is hot, add onion and jalapeno pepper and sauté onion until soft, stirring occasionally (about 2 minutes).
      1 tablespoon olive oil, 1 cup chopped yellow onion, ¼ cup diced jalapeno pepper
    • Stir in diced garlic cloves, cumin, salt, and pepper and cook another 20-30 seconds then add the cubed chicken.  
      Continue cooking 5 minutes or until all sides of chicken are no longer pink.
      2 large garlic cloves, 1 ½ teaspoons ground cumin, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 1 pound boneless skinless chicken breast
    • Add the beans, green chilies, and chicken broth.  Heat to boil over medium-high heat, then reduce the heat to a simmer for 15 minutes .
      1 15-ounce can great northern beans, 1 7-ounce can diced mild green chiles, 4 cups reduced sodium chicken broth
    • Remove from heat and stir in lime juice.
      1 tablespoon fresh lime juice

    Instant Pot

    • Turn on the sauté function of the Instant Pot and heat the oil. When hot add the onion and jalapeno pepper; sauté until soft.
    • Stir in the seasonings and sauté for 30 seconds. Add the chicken and continue cooking until all sides of the chicken are no longer pink.
    • With the Instant Pot still on Sauté mode pour in 1 cup of the chicken broth. Using a firm spatula or wooden spoon scrape off any bits of food sticking to the bottom of the Instant Pot liner. NOTE: if skipping this step and going into a pressure cooker cycle some models will issue a BURN warning.
    • Turn off the Sauté function.
    • Stir in the beans, canned green chilies and remaining broth. Seal the lid and turn the venting setting to closed. Cook on high pressure for 12 minutes, allow a natural release for 5 minutes followed by a manual release of any remaining pressure.

    Notes

    Topping Ideas
    • Fresh chopped cilantro
    • Lime wedge to squeeze on more lime juice
    • A dollop of non-fat plain Greek yogurt (instead of sour cream). TIP: dairy products help dampen spicy heat in dishes so this will do that too!
    • Avocado slices Jalapeno slices
    • Tortilla chips Storing Leftovers
    Storing leftovers: Store leftover soup in sealed airtight container or Mason jars in the refrigerator to up to 3-4 days. 
    How to freeze: Allow the soup to fully cool. Place in freezer-safe airtight containers (leave some room at the top for expansion) or freezer bags and freeze for up to 3 months. Thaw in the

    Nutrition

    Calories: 162kcal | Carbohydrates: 15g | Protein: 18g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 393mg | Potassium: 264mg | Fiber: 4g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 1mg
    green chile chicken soup in bowl with spoon and toppings
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

      5 from 62 votes (52 ratings without comment)

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      Recipe Rating




    1. Ronnie says

      July 09, 2024 at 6:41 am

      5 stars
      I have to laugh when you say to use "mild" green chiles! Definitely true for those who are not from the SW, but I use the hottest Hatch chiles I can find in my freezer instead of canned. This is a fabulous recipe and I make it several times per year using homemade broth.

      Reply
      • Toni Dash says

        October 13, 2024 at 2:25 pm

        I'm like you Ronnie! Loving heat and southwestern cuisine I always amp it up BUT the great news is for those who love heat or don't, it can be adjusted to be delicious for all!

        Reply
    2. Melissa says

      September 13, 2023 at 12:59 pm

      5 stars
      This recipe is wonderful. I love the spicy southwestern flavors. Making at this again soon!

      Reply
    3. Lea says

      September 12, 2023 at 10:40 am

      5 stars
      This turned out so good. Warm and comforting on a rainy day. Sautéed onions, jalapenos, and chicken combine with beans and chiles--delicious!

      Reply
    4. Kerrie says

      September 12, 2023 at 10:14 am

      5 stars
      I had everything in my fridge and pantry to make this! 🙂 Absolutely delicious. Perfect for fall too.

      Reply
    5. Sam says

      September 12, 2023 at 10:00 am

      5 stars
      This soup was easy to make and had SO much flavor! My family raved over it. Excited to add this recipe to our menu all fall and winter long!

      Reply
    6. Tay says

      September 12, 2023 at 9:45 am

      5 stars
      I've been craving a comforting soup for days, and this chicken soup is a winner! Made it for dinner tonight!

      Reply
    7. Kara says

      September 12, 2023 at 9:38 am

      5 stars
      This has always been a family favorite, it was great having an Instant Pot version. I love the hint of lime!

      Reply
    8. Amanda Wren-Grimwood says

      September 12, 2023 at 9:25 am

      5 stars
      Perfect soup for the colder months and I love all of the flavours with just the right amount of spice.

      Reply
    9. Susan says

      September 12, 2023 at 8:14 am

      5 stars
      Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!

      Reply
    10. Shasha says

      September 12, 2023 at 7:34 am

      5 stars
      I love chicken soup and this one was delicious! This is going on my chicken soup rotation!

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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