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Green Chili Chicken Soup Recipe

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4.1 from 7 reviews

This Green Chili Chicken Soup is a flavorful and hearty dish that combines tender chicken breast, vibrant green chilies, and creamy cannellini beans simmered in a savory salsa verde broth. Enhanced with cumin, coriander, and lime juice, this soup offers a perfect balance of spice and zest, making it a comforting yet light meal ideal for any season.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 2 large garlic cloves, finely chopped or minced
  • 1 small jalapeño, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander

Main Ingredients

  • 1 lb (450 g) chicken breast, cut into 1-inch pieces
  • 2 tablespoons green chilis in brine, drained and chopped
  • 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
  • 1 jar (8.5 oz / 250 g) mild salsa verde
  • 5 cups (1.25 liter) chicken stock

Finishing Touches

  • 2 tablespoons lime juice
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Onion and Pepper: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion and green bell pepper and sauté for about 5 minutes until softened and fragrant.
  2. Add Garlic and Jalapeño: Incorporate the finely chopped garlic and jalapeño into the pot. Cook for an additional minute to release their flavors.
  3. Spice It Up: Stir in the ground cumin and ground coriander, cooking and stirring constantly for another minute to toast the spices and deepen their aroma.
  4. Add Chicken: Place the chicken breast pieces in the pot and cook for 4-5 minutes, stirring occasionally, until the edges are sealed and the chicken starts to turn white.
  5. Combine Remaining Ingredients and Simmer: Add the chopped green chilis, cannellini beans, salsa verde, and chicken stock to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer gently for 15 minutes to meld the flavors and cook the chicken through.
  6. Finish and Serve: Stir in the lime juice and season with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with sliced avocado, fresh coriander, and extra lime wedges.

Notes

  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a spicier version, increase the amount of jalapeño or add a pinch of cayenne pepper.
  • To make this soup gluten free, ensure the salsa verde and chicken stock are gluten free.
  • White beans like cannellini can be substituted with other beans such as great northern or navy beans if preferred.
  • Adding sliced avocado and fresh coriander just before serving adds creamy texture and fresh herbal notes.

Find it online: https://dishcooks.com/green-chili-chicken-soup-recipe/