Don't forget to check out the Tips & FAQ section in the post!
With chicken, diced tomatoes green chilis, salsa verde, white beans and more, this is the best and easiest green chili chicken soup and is the perfect quick dinner for your family.
This quick green chicken chili is the perfect solution if you’re craving a cozy, delicious meal, but don’t have a lot of time to spend in the kitchen.
Table of Contents:
This chicken chili verde soup comes together so fast because you’ll be using canned tomatoes, broth, beans and more. It’s also customizable, so you can add in or take out anything you don’t like. If you want to cook your own chicken for this, that works too.
It’s so easy and good like it is though, your family will not know you used canned foods to make this. Husbands will go on and on about how good it is…trust me.
Make this soup any time you want a hot bowl of comforting soup and want it quick. Serve it with cornbread (Mexican cornbread is great), sour cream, cheese, tortillas, or beans and rice.
Now let’s talk a little about just some of the ingredients in this soup. (The printable list of all ingredients are in the printable recipe card below.)
Onion and garlic: These two ingredients give this soup a good flavor. They’re a classic and there’s a reason for that.
Cumin and chili powder: You’ll add these spices to give this soup that ‘chili’ taste. There’s not enough to make the soup spicy hot, but enough to give it a good flavor.
Chicken broth: This is used as the base and gives a lot of flavor to the soup.
Canned chunk chicken: This is what makes this soup so quick and easy. I always like to drain canned chicken and always like to make sure and get a good brand. You don’t have to use canned chicken though. You can always use homemade instead.
Diced green chilis and salsa verde: These add a lot of flavor, but don’t make the soup spicy hot at all. It adds chili flavor and a bit of tartness to it.
White beans: I used cannellini beans because I like beans in my chilis and soups, but feel free to use the bean of your choice or non at all.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make this soup:
Let’s talk about how to make green chicken chili soup. (The printable instructions are in the recipe card below.)
To a large pot, add olive oil, chopped onions and minced garlic, then saute for a few minutes until the onions are cooked.
Add all of the remaining soup ingredients and heat to a simmer, then cook the soup for about 20 minutes or so, just until everything is well heated through. Taste test it, then add salt and pepper if needed.
Add the soup to bowls and serve with your choice of toppings.
(Remember that the instructions will also be in the printable recipe card below.)
Easy Green Chili Chicken Soup (6 Can Green Chili Chicken)
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 (14.5 ounce) cans chicken broth (or about 28 ounces of chicken broth from a carton)
- 2 (5 ounce) cans chunk chicken (or 1 (12.5 ounce) can of chunk chicken) (can also use your own cooked chicken instead of using canned chicken)
- 1 (4 ounce) can diced green chiles
- 1 cup salsa verde
- 1 (14 ounce) can white beans, rinsed and drained (I used cannelini beans)
- salt and pepper to taste
- toppings of your choice like sour cream, cheese, olives, green onions, tortilla strips, peppers, avocado, etc.
- In a large pot, add the olive oil, chopped onions and minced garlic and saute for a few minutes until the onions are cooked.
- Add all of the remaining ingredients (except for the toppings) and heat to a simmer and cook for about 20 minutes or until well heated.
- Taste it and add salt and pepper if needed. Taste it first before adding any salt as the other ingredients already contain salt.
- Add soup to bowls and serve with your choice of toppings like strips of tortillas, crushed tortilla chips, sliced jalapeno peppers, salsa, sour cream, black olives, green peppers, cheese, avocado, lime, etc.
- This soup can also be served with flour tortillas, Spanish rice, refried beans, salad, cornbread, or whatever side you prefer.
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Tips & FAQs:
No, in my opinion, it is not spicy hot. You’ll want to check which type of salsa verde you get though as some may be spicier and hotter than others.
No, you don’t have to use canned chicken. You can use leftover cooked chicken, cooked or baked and shredded chicken breasts, cooked chicken thighs, or rotisserie chicken. Just make sure that the chicken you use has been cooked.
No, you can omit the beans if you don’t like them, or you can use another type of bean if you prefer. Other beans you could use would be pinto beans, kidney beans, black beans, etc.
Feel free to customize this soup to suit your taste. You could add bell peppers, salsa, corn, different types of beans, lime juice, a bit of cream cheese, or heavy cream to make it creamy, shredded cheddar cheese, or anything else that sounds good to you.
Serve this soup with your choice of toppings like strips of tortillas, crushed tortilla chips, sliced jalapeno peppers, salsa, sour cream, black olives, green peppers, cheese, avocado, lime, etc.
This soup can also be served with flour tortillas, Spanish rice, refried beans, salad, cornbread, or whatever side you prefer.
Yes, feel free to double this recipe.
This soup should be stored in an airtight container in the refrigerator and can last for up to 2-3 days.
Supplies used for this recipe:
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