• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Travel Palate
  • Recipe Index
  • Latest Recipes
  • About Me
  • Meal Plan
menu icon
go to homepage
  • Recipe Index
  • Latest Recipes
  • Subscribe
  • About Me
search icon
Homepage link
  • Recipe Index
  • Latest Recipes
  • Subscribe
  • About Me
×
Home ≫ Soup

Green Chile Chicken Soup

By Nikole Berg Jan 21, 2025 · Updated: Apr 22, 2025

73 shares
  • Facebook
Pin Recipe Jump to Recipe
Pinterest recipe image.

This green chile chicken soup is a hearty and warming soup the whole family will love. It's full of the bold flavors of the southwest along with tender chicken, Hatch chiles, and bright and flavorful salsa verde. It's a great recipe for a busy weeknight that cooks up in about 30 minutes!

Green chile chicken soup in a bowl with cilantro and sliced jalapeno peppers.

Email me the recipe!

Enter your email and I'll send it to your inbox!

Plus get all our new recipes too!


This green chile chicken soup is one of our favorite recipes. When the weather turns cool, this is my go-to for a quick family dinner. It's filling and a sure way to warm everyone up on a cold night. Another soup we enjoy is this Turkey Taco Soup!

Looking for more Tex Mex recipes? Try my Ground Beef Salsa Rice next.

A bowl of soup.

Ingredients

This is an overview of the recipe. Please scroll to the bottom of the post for exact amounts and a printable recipe card.

Green enchilada sauce - I typically choose Hatch green chile enchilada sauce. Hatch, New Mexico is the green chile capital of the world and is only about an hour from where I grew up, so I'm partial to them! Choose what's available at your grocery store.

Salsa verde - this delicious green salsa originated in Mexico and combines green chile and tomatillos. It can be mild or hot, and there are cooked and roasted versions. 

Chicken broth or chicken stock - use canned, carton or homemade stock. Vegetable broth can be substituted.

Chicken breasts - you can choose chicken breasts or chicken thighs. I used boneless, skinless chicken breasts, but bone in would also work.

Corn - I used frozen corn, but canned or fresh corn can also be used. Hominy would give this soup an authentic taste.

Heavy cream - cream cheese could be substituted. Use about 4 oz or to taste.

Cheddar cheese - shredded cheese adds a nice texture and flavor. You can use any good melting cheese such as Monterey Jack or pepper Jack. Velveeta can also be used.

Garnishes: sour cream, sliced or chopped jalapeños, chopped red onions, sliced green onion, fresh cilantro, lime wedges, tortilla chips. It's up to you!

Labeled ingredients to make the recipe.

Directions

1) Add green enchilada sauce, salsa verde, chicken broth, and raw chicken breasts to a large pot or Dutch oven (4 quart or larger). Bring to a boil, then reduce heat to medium and cook until chicken is cooked through.

2) Turn off the heat and remove cooked chicken breasts to a plate and shred with two forks.

3) Return cooked, shredded chicken along with the corn, heavy cream, and shredded cheddar cheese to the pot and rewarm soup over medium heat. Serve hot with desired garnishes.

Making the soup in a large pot.
Shredding the chicken with two forks.
Stirring green chile chicken soup.
The completed soup without garnishes.

Tips and serving ideas

Add a can of drained and rinsed black beans, cannellini beans, or pinto beans for extra protein!

Use leftover chicken or rotisserie chicken in place of raw chicken breasts. 

Try serving over hot cooked white rice or my Mexican rice.

​Can I make this green chile chicken soup in the crockpot or slow cooker?

Yes, using a slow cooker is a great way to make this soup. Add the enchilada sauce, salsa verde, chicken broth and chicken breasts to the slow cooker insert. Heat on low until chicken is cooked through, about 3 hours. Add corn, heavy cream, and cheddar cheese, stir and heat another 15 to 30 minutes until the soup is hot. Top with garnishes and serve!

How to store

Save cooled leftover soup in an airtight container for 3-4 days. Reheat in the microwave or on the stove top over medium heat.

Freeze in freezer safe containers for up to one month. Freezer bags work great! Thaw overnight in the refrigerator.

Reheat slowly in a sauce pan stirring to recombine.

More soup recipes

Easy Chicken Tortilla Soup

Corn Soup with Potato and Bacon

Turkey Taco Soup

Instant Pot Black Bean Soup

A spoonful of the completed soup recipe.

Email me the recipe!

Enter your email and I'll send it to your inbox!

Plus get all our new recipes too!

Green chile chicken soup.

Green Chile Chicken Soup

Recipe by Nikole Berg
This simple soup is full of Tex Mex flavor and cooks up in 30 minutes.
5 from 2 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Soup
Cuisine Mexican/Tex-Mex
Servings 4
Calories 508 kcal

Ingredients
  

  • 15 oz green enchilada sauce canned or homemade
  • 1 cup salsa verde or 7 oz can
  • 3 cups low sodium chicken broth
  • 1.5 lbs boneless, skinless chicken breasts or chicken thighs
  • 1 cup frozen corn or a 15 oz can, drained
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese plus more for topping
  • salt and pepper to taste
  • Toppings

Instructions
 

  • Add green enchilada sauce, salsa verde, chicken broth, and raw chicken breasts to a large pot or Dutch oven (4 quart or larger). Bring to a boil, then reduce heat to medium and cook until chicken is cooked through.
  • Turn off the heat and remove cooked chicken breasts to a plate and shred with two forks.
  • Return cooked, shredded chicken along with the corn, heavy cream and shredded cheddar cheese to the pot and rewarm soup over medium heat. Season with salt and pepper to taste and serve hot with desired garnishes.

Notes

  • Add a can of drained and rinsed black beans, cannellini beans, or pinto beans for extra protein!
  • Use leftover chicken or rotisserie chicken in place of raw chicken breasts. 
  • Try serving over hot cooked white rice or my Mexican rice.

Nutrition

Calories: 508kcalCarbohydrates: 16gProtein: 49gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 171mgSodium: 1771mgPotassium: 946mgFiber: 2gSugar: 12gVitamin A: 1834IUVitamin C: 6mgCalcium: 235mgIron: 2mg
Keyword chiles, chili, corn
Tried this recipe?Click here to leave a helpful tip!

more Soup recipes

  • Homemade tomato basil soup in a bowl.
    Homemade Tomato Basil Soup
  • Potato soup made with evaporated milk topped with fried ham pieces.
    Potato Soup with Evaporated Milk (Simple Crockpot Dinner)
  • Slow cooker turkey chili no beans recipe created and served in a bowl.
    Healthier Slow Cooker Turkey Chili (No Beans)
  • A bowl of texas roadhouse chili recipe topped with cheese and red onions.
    Texas Roadhouse Chili Recipe (Easy Copycat)

About Nikole Berg

Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

Reader Interactions

Comments

  1. Emily L

    February 17, 2025 at 10:47 pm

    5 stars
    This recipe came out perfectly! Super easy to make. I topped ours with cilantro, jalapeno, shredded Mexican cheese, and green onions. This will be on repeat!

    Reply
    • Nikole Berg

      February 17, 2025 at 10:48 pm

      So glad you loved it Emily, thank you for trying the recipe!

      Reply
  2. The Taste Tester

    January 26, 2025 at 3:55 pm

    5 stars
    We love green chilis, and this recipe is awesome! Lots of great flavors and easy to make.

    Reply
5 from 2 votes

Did you make the recipe? Share a tip here! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

a young lady with a hat on smiling

Welcome! I'm Nikole, the blogger, photographer, and recipe developer dedicated to bringing you recipes that maximize flavor with minimal effort.

More about me →

Trending

  • Mexican barbacoa made in a crockpot.
  • Olive garden chicken con broccoli copycat recipe.
  • Ground orange chicken in a bowl with rice.
  • a bowl of zesty italian dressing pasta salad.
See more Main Dish →

Footer

↑ back to top

About

  • About
  • Privacy Policy

Subscribe

  • Sign Up! for the latest recipes delivered via email

Connect

  • Pinterest
  • Facebook
  • Instagram

As an Amazon Affiliate I may earn from qualifying purchases. Thank you for your support.

Copyright © 2018-2025 The Travel Palate

All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.