Green Chili Chicken Soup

This Green Chili Chicken Soup is my favorite Mexican Soup and it's ready to eat in 30 minutes! This recipe can't get any easier with a lot of canned ingredients and a store bought rotisserie chicken. You've got to try this one!

This quick and easy soup is made in one pot, which is the best. Sometimes us moms just need a break, right? The dishes never stop.

Also, the soup uses a rotisserie chicken, which saves a ton of time. Plus, the shredded chicken tastes amazing in this recipe. It has a bit of spice in the soup from the green chiles, but nothing over the top.

If you love easy soup recipes, make sure to try my Chicken Dumpling Soup, Stovetop Chili, Dutch Oven Chicken Noodle Soup, and Bistro French Onion. All of them are really hearty, just like this Green Chicken Chili!

Jump to:

• Why You'll Love This Mexican Soup:
• Ingredients for Green Chicken Chili Soup:
• Variations & Substitutions:
• How to Make Green Chili Chicken Soup:
• Expert Tips:
• Recipe FAQs:
• Storage:
• More Easy Soup Recipes You Will Love:
• Recipe

Why You'll Love This Mexican Soup:

• It's full of Mexican flavor with a nice spice
• The soup only takes 30 minutes to make
• It is such an easy recipe that uses rotisserie chicken and lots of cans and jars for a quick prep
• There is little chopping required

If I make this recipe for lunch, I serve it with tortilla chips. If it's dinner and you want a full meal, check out my Crockpot Chicken Enchiladas, Chicken Fajita Wraps or these Spicy Buffalo Chicken Quesadillas.

Ingredients for Green Chicken Chili Soup:

Rotisserie Chicken: The protein source of the recipe. We use a store bought rotisserie chicken here to cut down on cooking time. Rotisserie chicken shreds really well and is usually a great option for soups.

Green Chiles: The star of this recipe for its green color and spicy flavor. I used mild green chiles and they still packed quite a bit of heat. I found these in the International isle at the grocery store in the Mexican section.

Cannellini Beans: Added in for extra protein and they have a nice creamy texture, which makes soups and stews feel nice and hearty. They are high in protein, have no fat, and pack in a lot of vitamins.

Corn: Adds so much flavor to this soup. I absolutely love the sweetness and bit of crunch it brings into this recipe. I recommend using a canned corn that mentions the word crisp on it. I used Green Giant's Steam Crisp Mexicorn and it tastes really good. Fire roasted corn is yummy too. Make sure to drain the corn well before dumping it into the soup.

Salsa Verde: Adds a bit of heat and some acidity into the soup. I used a mild salsa verde. You can use any salsa for this recipe that you like, but I would stick with green to keep the color correct.

Chicken Stock: I keep loads of chicken stock in my pantry for the winter and I never buy chicken broth. Stock uses the bones for cooking and the flavor is so much deeper than broth. I'm at the point where broth in soup tastes like water to me. If you can find the Kitchen Basics brand in your store, I highly recommend. I used a Costco brand here, which is good but not as good.

Avocado, fresh cilantro and lime: For topping. These really make the soup amazing!

Variations & Substitutions:

• Not a big fan of rotisserie chicken? You could whip up a batch of my sautéed chicken breast and chop it into cubes to add into the soup.
• Want more of a chicken enchilada soup? Add in some tortilla strips for toppings. For other topping ideas, you can use chopped roma tomato and jalapeño.
• You can also add cheese into the soup at the end or just for topping. Cheddar, Monterey jack or a Mexican blend would all be delish!
• If you want the soup to be even more filling, add in one cup of cooked white rice. You may need to add a little more chicken broth in if you do this. This is a great way to make the soup vegetarian too. Take out the chicken and substitute it with rice.
• Love spicy? Add in some more hot sauce at the end or top with fresh sliced jalapeño. Green Pepper Cholula would be amazing.
• This recipe uses cannellini beans, but you can substitute them with northern beans or even garbanzo beans.

How to Make Green Chili Chicken Soup:

Here are the Step by Step Instructions for this yummy Mexican Soup:

Expert Tips:

• Be careful not to burn the onions. You want to soften them really well because this soup doesn't cook long. You don't want to bite into a crunchy onion when serving.
• When pulling apart the rotisserie chicken, be very careful not to get any bones in the chicken you are using. I always double check it before adding into the soup.
• Use chicken stock over broth in the soup for much more flavor, especially because we are only cooking it for 30 minutes.
• Read the labels on the salsa verde and green chiles to ensure you aren't getting hot ones, unless that's your thing.
• Don't chop the avocado up until serving. It will brown quickly.
• If you want to prep ahead, you can continue to cook the soup on low for up to two hours, just make sure to stir every hour or so. I don't recommend cooking over 2 hours because the chicken may start to break apart.

Love some spice in your life? Check out my Walking Taco Casserole, Spicy Pasta Recipe, and Chicken and Chorizo Paella.

Recipe FAQs:

Storage:

Place the leftovers in a Tupperware container and store in the fridge for up to 3 days. Try packing it in a thermos for the kids or for work. It tastes really great for leftovers.

Big on Chicken Soup recipes? Try this Chicken and Wild Rice Soup with Mushrooms, Chicken Mini Meatball Soup, and Chicken Minestrone.

More Easy Soup Recipes You Will Love:

If you tried this Green Chili Chicken Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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