This white bean green chile chicken soup is a simple Mexican inspired green chili soup with chicken, white beans and green chilies. You don’t need many ingredients to make it and it only takes half an hour or so from the time you decide to make it until it’s on the table ready to enjoy. Some call it chile verde chicken soup but everyone agrees it is DELICIOUS!
Chili verde chicken soup combines chicken with fragrant south of the border seasonings and spices. It’s one of the simplest Mexican soup recipes to put together and it’s also a great way to use up leftover cooked chicken.
White Bean Green Chile Chicken Soup Ingredients
Shredded chicken is the protein of choice for this green chilli soup and you can use chicken breast or thigh, as you prefer. If you have leftover shredded chicken, that’s great because you won’t need to cook it first.
Onion, garlic, beans, green enchilada sauce, and chicken stock are also key ingredients. Cumin, garlic and coriander add even more tasty flavours to this Mexican inspired soup.
As for the toppings, you can take your pick. Cilantro, shredded cheese, sour cream, avocado, lime, green onions, and pickled red onions would all suit this white bean green chile chicken soup.
How to Make Chili Verde Chicken Soup
First of all you will heat up a splash of olive oil in a Dutch oven or heavy-bottomed pot. It’s worth investing in a good Dutch oven because you can make all kinds of soups and stews in there, as well as curries such as chicken Madras.
When the oil is hot, you can add the garlic and onion and cook until fragrant. This will only take a few minutes. Next add the coriander and cumin and give these a couple of minutes to cook as well.
Now just all the remaining white bean green chile chicken soup ingredients and bring the soup to a boil. Turn the heat down, simmer for 20 minutes or so and serve with whichever toppings you like.
Why Mexican Inspired Chili Verde Chicken Soup is So Good
Soup recipes don’t have to be super-complicated or call for many different ingredients in order to be delicious. Take this chicken, white beans and green chilies soup, for example. The enchilada sauce and chicken stock form the basis of this green chilli soup. And then you have the chicken itself as well as beans.
The rest of the ingredients offer south of the border flavours and guarantee it will come out perfect and delicious! This is a warming, flavour-packed soup, which is just as good served on a chilly evening as it is if you’re feeling under the weather.
In fact, even if the weather is warm and you’re feeling great, this chili verde chicken soup always hits the spot! The chicken, white beans and green chillies add so much flavour and this soup is easy enough for a complete cooking beginner to master.
White Bean Green Chile Chicken Soup FAQs
This Mexican inspired soup should be fine for 3 or 4 days in a sealed container in the refrigerator. You can warm it back up in a pan on the stove or in the microwave. It is also freezer-friendly.
Swap the chicken for your favourite chopped veggies to make this vegetarian-friendly and use vegetable stock in place of the chicken stock. As for the enchilada sauce, the ingredients vary by brand, so check the packaging. Any vegan-friendly shredded cheese alternative would make a tasty garnish.
While red enchilada sauce is tomato-based, green enchilada sauce is mainly made with tomatillos, along with onions, garlic, green chillies, and more.
Although green enchilada sauce isn’t that spicy, adding a can of green chillies to the white bean green chile chicken soup does add some heat. If you would prefer a milder result, feel free to omit the green chillies.
White Bean Green Chile Chicken Soup Recipe
Green Chile Chicken Soup
- 2 Tablespoon olive oil
- 1/2 onion large, diced
- 4 Cloves garlic minced
- 1 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- 1 Can green chilies 4 Ounces, diced
- 2 Cans white beans 14.5 Ounces, drained, rinsed
- 1 Can green enchilada sauce 15 Ounces
- 3 Cups chicken shredded, leftover or rotisserie
- 4 Cups chicken stock
- cilantro, shredded cheese, avocado, sour cream, lime, pickled red onions. Optional toppings
- Heat oil in a large Dutch oven. Add onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add cumin and coriander and continue to cook for 2 more minutes.
- Add in all remaining ingredients. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
- Serve with your favourite toppings.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
If you’re looking for a simple Mexican soup recipe, this white bean green chile chicken soup is really good. It’s a chili verde chicken soup with chicken, white beans and green chilies, along with aromatic spices and seasonings. It is a great way to use leftover chicken or rotisserie chicken.
It’s great for lunch or a light evening meal and you might like to pair it with some warmed corn or flour tortillas. Another idea is to take some to work in a thermos and make everyone jealous at how good your lunch smells and looks!