Name: Green Chile Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 cup chopped red onion; 1 tablespoon minced garlic; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 (32-ounce) box chicken broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 cup green chile ((mild or hot)); 3 cups shredded cooked chicken; ¼ cup chopped cilantro (plus extra for garnish)

This green chile chicken soup is a cozy, easy recipe you’ll want to make all winter long. Tender chicken, creamy white beans, and just enough green chile heat come together in a soup that feels made-from-scratch without a lot of work.

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Why This Recipe is So Easy

Uses cooked chicken – I like rotisserie chicken, it’s so easy.

Canned green chiles add easy flavor – just measure and stir them into the soup.

One pot, minimal prep – just a little chopping, I promise!

Short simmer time – the soup is easy to prep and ready in about 30 minutes.

Flexible and forgiving – feel free to adjust ingredients to your tastes.

Main Ingredients You’ll Need

Cooked chicken: Rotisserie chicken or leftover roasted chicken both work well.
Green chiles: Canned green chiles add heat (or not if you use mild green chile).
Cannellini beans: These creamy white beans give help thicken the soup and make it extra hearty.
Chicken broth: Use a good-quality broth for the best flavor.
Fresh cilantro: Stirred in at the end for a fresh, bright finish.
Red onion and garlic
Cumin and oregano

How to Make It

Sauté: Heat the olive oil in a large pot over medium-high heat. Add the red onion and cook until softened. Stir in the garlic, cumin, oregano, salt, and pepper.
Simmer: Pour in the chicken broth, then add the cannellini beans and green chiles. Bring the soup to a gentle simmer and cook it for 10–15 minutes. Lightly mash the beans leaving some whole – this will help give the soup some body.
Add the chicken: Add the cooked chicken and chopped cilantro. Simmer for about 5 minutes, just until the chicken is heated through.

Serve it as is or garnish it with a handful of crushed tortilla chips for crunch. This soup also works well for meal prep – make it ahead and store it in the refrigerator or freezer for easy, reheat-and-eat meals.

More Easy Soup Recipes with Chicken

Green Chile Chicken Soup

This green chile chicken soup is quick and easy – perfect for busy nights.

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Author: April Anderson

Servings: cups (approximately)

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 (32-ounce) box chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 cup green chile (mild or hot)
3 cups shredded cooked chicken
¼ cup chopped cilantro plus extra for garnish

Instructions

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 cup chopped onions and cook them in the oil for a few minutes until softened. Stir in 1 tablespoon minced garlic.
Add 1 teaspoon dried oregano and 1/2 teaspoon each of salt and pepper. Add the chicken broth and stir. Bring the broth to a simmer.
Add the beans and 1 cup green chile and simmer the soup for 10 to 15 minutes. Halfway through the cooking time, lightly mash the beans a few times leaving some of them whole. This will help thicken the soup.
Add the chicken and cilantro. Stir and simmer the soup for a couple of minutes before serving it. Garnish each serving with more chopped cilantro.