A few easy steps and special ingredients make this Green Chile Chicken Soup recipe the best one out there! It all starts with a simple homemade roasted salsa verde that gets mixed in with a can of diced green chiles and tons of spicy, authentic Mexican flavors. If you like chicken tortilla soup, you’re going to LOVE this variation of it!
The Best Green Chile Chicken Soup Recipe
This Green Chile Chicken Soup recipe is unlike any other.
While it still has all of the traditional components like a can of green chiles and a spicy kick from a jalapeño pepper…
… A few extra steps and the addition of certain ingredients adds a TON of flavor:
- Instead of jarred mild salsa verde, we’re making a simple version from scratch. (Much like you do in this Roasted Salsa Verde!)
- Seared chicken thighs are used instead of breasts for the most tender and flavor-packed meat.
- Cherry tomatoes get mixed in to add a burst of freshness in every bite.
This is one soup recipe the whole family will want you to make year-round!
(If you like this one, you’ll probably also love these other Mexican soup recipes: Instant Pot Chicken Tortilla Soup or Crock-Pot Chicken Tortilla Soup, Chicken Taco Soup, and this Chicken Enchilada Soup!)
Table of Contents
Ingredients
- Tomatillos. These should easily be found near the tomatoes at the grocery store. You’ll need around one pound. Be sure to remove the husks and stems.
- Tomatoes. Grape tomatoes were used in this recipe, but you can also go with cherry tomatoes.
- Jalapeños. Two peppers are needed for this recipe. You can use less depending on how spicy you like your salsa.
- Chicken. You can choose either chicken thighs, for more flavor, or chicken breasts for a leaner option.
- Vegetables. Both a white onion and Yukon gold potatoes round out the flavors of this soup. You’ll also need a small can of diced mild green chiles, along with a can of corn.
- Seasonings. Herbs like fresh cilantro, dried oregano, and cumin add a depth of flavor to the soup.
How to Make Green Chile Chicken Soup
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Roast the Tomatillos and Peppers
Preheat the oven to 450℉.
Get the tomatillos ready by removing the husks and stems. Rinse them under running water, and then dry thoroughly. Slice the jalapeños in half and remove the seeds.
Spread the tomatillos, jalapeños, and tomatoes on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of oil along with ½ teaspoon of salt, then toss to evenly coat.
Roast the tomatillos and vegetables in the preheated 450℉ oven for 20 to 25 minutes, just until they are blistered.
2. Make the Homemade Salsa Verde
Carefully add the roasted tomatillos and peppers to a large food processor. Do NOT add the tomatoes! Process the ingredients for 30 to 60 seconds, until the mixture is smooth.
Add the cilantro and lime juice and pulse 10 to 15 times, until no large leaves of cilantro are left.
3. Sear the Chicken Thighs
Sprinkle salt over all of the chicken thighs. Then, drizzle 1 tablespoon of oil into a large pot or Dutch oven, and turn the heat to medium.
Add the seasoned chicken thighs to the hot pan and cook for 4 to 5 minutes per side. Remove the chicken and set it aside.
4. Add the Veggies
Pour the last tablespoon of olive oil into the pot, then stir in the onion. Sauté for 2 to 3 minutes. Add the garlic and cook for another 30 seconds.
Stir in the potatoes and sauté for 4 to 5 minutes.
5. Combine Ingredients and Simmer
Carefully pour the puréed vegetables into the pot with the onion, garlic, and potatoes. Then, stir in the chicken broth, diced green chiles, oregano, cumin, and remaining salt and black pepper. Stir well.
Return the chicken thighs to the pot and completely immerse them in the liquid. Bring the mixture to a boil over high or medium-high heat, then reduce the stove top to medium-low heat and simmer for 10 minutes.
6. Shred Chicken and Serve
After cooking, remove the chicken from the soup with tongs. Shred it on a plate or cutting board with two forks. Return the shredded chicken to the pot.
Stir in the corn and roasted tomatoes and cook for another 5 minutes. The soup is done when the potatoes are tender.
Serve with some extra cilantro, lime wedges, sliced avocados, and homemade tortilla chips!
What to Serve with Green Chile Soup?
If you’re looking to round out this green chili chicken soup recipe, here are some perfect pairings:
For starters, whip up some Mini Cornbread Muffins or Jalapeño Cornbread.
You can’t go wrong with Mexican Rice or Cilantro Lime Rice.
Or top it off with Tortilla Chips, Pico de Gallo, Pickled Jalapeños, or Chopped Green Onions.
More Chili and Soup Recipes
Soups and chilis are so comforting in the cooler months. Try any of these delicious soup recipes next.
- Crockpot Chicken Tortilla Soup
- Easy Chicken Enchilada Soup
- Chicken Taco Soup
- Italian Wedding Soup
- Olive Garden Chicken Gnocchi Soup
- Olive Garden Zuppa Toscana Soup
- Pumpkin Chili
- Slow Cooker White Chicken Chili
- Instant Pot Beef Chili
- Cream of Asparagus Soup
- Crab Bisque
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Green Chile Chicken Soup Recipe
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Ingredients
- 1 pound tomatillos husks removed
- 1 pint cherry tomatoes
- 2 jalapeños halved and seeded
- 3 tablespoons avocado oil divided
- 2 teaspoons salt divided
- ½ bunch cilantro stems and leaves
- 1 tablespoon lime juice from 1 lime
- 1 ½ pounds boneless, skinless chicken thighs
- 1 small white onion finely diced
- 4 cloves garlic finely minced
- 1 pound Yukon gold potatoes peeled and cut into 1-inch pieces
- 5 cups chicken broth
- 2 (4-ounce) cans diced green chiles mild
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 (15.25-ounce) can corn rinsed and drained
For Serving (Optional)
- Tortilla chips
- Avocado pitted and peeled
- Lime wedges
- Fresh cilantro
Instructions
- Preheat the oven to 450°F.
- Line a large sheet pan with parchment paper. Add the tomatoes, jalapeños, and tomatillos. Drizzle with 1 tablespoon of the avocado oil and sprinkle with ½ teaspoon of salt. Toss until well coated. Bake for 20-25 minutes, or until tomatillos and tomatoes are blistered. Let rest at room temperature for 5 minutes.1 pound tomatillos, 1 pint cherry tomatoes, 2 jalapeños
- Add the roasted tomatillos and jalapeños (but not the tomatoes) to a large food processor and process for 30-60 seconds, or until smooth. Add the cilantro and lime juice. Pulse 10-15 times, or until cilantro is finely chopped. Set aside.½ bunch cilantro, 1 tablespoon lime juice
- Sprinkle chicken thighs all over with ½ teaspoon of salt. Heat 1 tablespoon of avocado oil to a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chicken thighs and cook for 4-5 minutes, or until golden. Flip and cook for 4-5 more minutes. (They do not need to be fully cooked at this point). Transfer chicken to a clean plate.1 ½ pounds boneless, skinless chicken thighs
- Add the remaining 1 tablespoon of avocado oil to the Dutch oven. Add the onion and cook for 2-3 minutes, or until translucent. Add the potatoes and continue cooking for 4-5 minutes, or until they begin to soften. Add the garlic and cook for an additional 30 seconds, or until fragrant.1 small white onion, 4 cloves garlic, 1 pound Yukon gold potatoes
- Pour the tomatillo mixture into the pot along with the chicken broth, green chiles, oregano, cumin, 1 teaspoon of salt, and black pepper. Stir to combine.5 cups chicken broth, 2 (4-ounce) cans diced green chiles, 2 teaspoons dried oregano, 1 teaspoon cumin, ½ teaspoon black pepper
- Add the chicken thighs and make sure they are completely covered by the liquid. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through.
- Use tongs to transfer the cooked chicken to a cutting board and shred it using two forks.1 (15.25-ounce) can corn, Tortilla chips, Avocado, Lime wedges, Fresh cilantro
- Add shredded chicken back to the Dutch oven, along with the corn and roasted tomatoes. Continue simmering for another 5 minutes, or until the potatoes are tender.
- Serve the soup with additional cilantro, lime wedges, sliced avocado, and tortilla chips.
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Video
Notes
- Spice: You can easily add more jalapeños or go with a spicier pepper, or add in some chili powder.
- Chicken: Thighs will deliver the most flavor, but chicken breasts will work. You can also use rotisserie chicken or another leftover chicken for this recipe.
- Prep-ahead: This soup is great to make ahead of time since the flavors continue to marry. Just wait to add the toppings until you’re ready to serve.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 3 to 4 days. Or, freeze it for up to 6 months. Warm the soup back up on the stovetop over medium-low or low heat, until it’s heated through. You can also use the microwave if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
