Rich, Hearty Green Chicken Chili Soup (Dairy-Free)
This green chicken chili is everything you want in a one-pot meal: bold flavor, just the right amount of heat, and a hearty, nourishing base that’s perfect for cooler nights. Inspired by enchiladas verdes, it features salsa verde, shredded chicken, green chiles, sweet corn, and creamy white beans simmered together in a richly seasoned broth. Best of all? It comes together in under an hour, making it ideal for busy weeknights, game day, or anytime you’re craving something cozy and satisfying.
Servings: 6 servings
Calories: 416kcal
Video
Equipment
Dutch oven or soup pot with a tight fitting lid
Stand mixer with paddle attachment recommended for shredding chicken, but you can use two forks as well
Ingredients
- 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 broth
- ½ cup salsa verde I use Sky Valley Foods brand, but any brand you love with will
- 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
Instructions
- 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 8 oz 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!
Notes
- Nutrition facts do not include toppings. Those are additional.
- To freeze: Let chili cool completely, then portion into freezer-safe containers or use Souper Cubes for individual servings. Skip the garnishes—add those after reheating.
- To reheat:Thaw overnight in the fridge, or reheat straight from frozen on the stovetop over medium heat or in the microwave using the defrost setting or 50% power until heated through.
Nutrition
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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
