Green Chicken Chili Soup
Thick and hearty, this Green Chicken Chili Soup is flavored with onions, poblano peppers, and salsa verde, and packed with shredded chicken, corn, and white beans. Ready, start-to-finish, in just over 1 hr. Serve with sour cream, avocado, cilantro, and chopped onions. GF, DF (if no sour cream)
Servings: 6 servings
Dutch oven or soup pot with a tight fitting lid
Wooden spoon or spatula
Tongs or slotted spoon
Stand mixer with paddle attachment recommended for shredding chicken, but you can use two forks as well
- 3 Tbsp extra virgin olive oil
- 1 large Vidalia onion diced
- 2 large poblano peppers seeded and diced
- 1 jalapeño seeded and diced
- 8 oz hatch green chiles mild or hot, typically sold in 4 oz cans
- 4 cloves garlic finely chopped, about 2 Tbsp
- 2 tsp ground cumin
- 1 tsp Kosher salt
- ½ tsp sweet paprika
- ½ tsp dried oregano
- ¼ tsp freshly ground black pepper
- 1 cup corn fresh, canned, or frozen and thawed
- 1 quart low-sodium chicken stock
- ½ cup salsa verde we use Sky Valley Foods brand
- 1 ½ lbs chicken thighs boneless, skinless, about 6 thighs
- 1 can great Northern beans rinsed and drained, or other small white beans
- 1 lime juiced
- Sliced avocado, sour cream, pickled jalapeño, chopped onion, and cilantro for serving
Sauté the veggies. Heat 3 Tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add diced onion, poblano peppers, and jalapeño. Cook, stirring occasionally, for 5-7 minutes, until softened. Stir in the hatch green chiles and 4 cloves chopped garlic. Cook 1 minute more.
Add the spices. Add 1 cup of corn, 2 tsp ground cumin, 1 tsp Kosher salt, ½ tsp sweet paprika, ½ tsp dried oregano, and ¼ tsp black pepper. Stir well.
Cook the chicken. Pour in 1 quart of chicken stock and ½ cup of salsa verde. Bring to a rapid boil, then add chicken thighs, submerging completely into the soup. Cover, reduce the heat to medium (more than a gentle simmer), then cook for 35 minutes.
Shred the chicken. Use tongs or a slotted spoon to carefully transfer the cooked chicken to the bowl of a stand mixer fitted with paddle attachment. It's ok if some of the vegetables transfer over with the chicken. Turn the mixer on to medium speed and shred the chicken fully. This will take about 1 minute. Return the pulled chicken to the chili. Alternatively, you can shred or pull the chicken with 2 forks on a cutting board.
Finish the soup. Stir in 1 can of drained, rinsed great Northern beans and the juice of 1 lime. Taste and adjust seasoning as needed. Serve immediately with sour cream, sliced avocado, cilantro, pickled jalapeños, and chopped onion -- or any other toppings you love!
- Nutrition facts do not include toppings. Those are additional.
- To freeze: allow to cool completely to room temperature, then portion into manageable serving containers. You can store larger portions in freezer-safe Ziploc bags or use something like Souper Cubes to freeze individual portions. Do not freeze soup with garnishes. Instead, add these upon thawing and reheating.
- To reheat: thaw overnight in a fridge or reheat directly from frozen on a stove top or in a microwave. If using a stove top, place the frozen chili in a large soup pot or saucepan (depending on how much chili you've got), then warm over medium heat until completely melted and warm throughout. If using a microwave, place soup in a large microwave safe bowl, then heat on either defrost setting or at power level 5 until melted and warm.
Calories: 416kcal | Carbohydrates: 20g | Protein: 24g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 816mg | Potassium: 711mg | Fiber: 3g | Sugar: 7g | Vitamin A: 649IU | Vitamin C: 68mg | Calcium: 64mg | Iron: 3mg