Green Chicken Chile Soup
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
Servings: 8 1-cup servings (total yield: 8 cups)
Calories: 162kcal
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
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