What adds richness to chicken soup?

When it comes to richness in soup, it comes down to the base of the soup, veggies and seasonings added. Start with a chicken stock versus chicken broth, which will automatically add more flavor depth. Add in fresh vegetables, spices and fresh herbs, to deepen the richness.

What can I do with a can of green chiles?

Green chiles are a fantastic source of flavor and heat. They taste amazing in soups, like this Green Chili Chicken Soup, or in taco meat, burritos, nachos, enchiladas, or even as a burger topping.

Is this Chicken Soup healthy?

Absolutely! It's packed with protein from the chicken and beans. You get veggies from the onions, corn, and green chiles, for an extra boost of nutrients. Top it with avocado for some healthy fat and omegas.

Green Chili Chicken Soup - Simply Made Eats

Name: Green Chili Chicken Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup, yellow onion, diced; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon chili powder; 1/2 teaspoon cumin; 3/4 cup jarred mild salsa verde; 11 ounce canned corn (look for crisp or fire roasted), drained; 4 ounce can mild green chiles (use juice too); 15 ounce can of cannellini beans, rinsed and drained; 32 ounces of chicken stock; 1 store bought rotisserie chicken, skin removed, then shredded.; For garnish: 1 avocado (diced), 1 lime (cut into wedges), 1/4 cup of minced fresh cilantro

Description

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.

Ingredients

Scale

1 cup, yellow onion, diced
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon chili powder
1/2 teaspoon cumin
3/4 cup jarred mild salsa verde
11 ounce canned corn (look for crisp or fire roasted), drained
4 ounce can mild green chiles (use juice too)
15 ounce can of cannellini beans, rinsed and drained
32 ounces of chicken stock
1 store bought rotisserie chicken, skin removed, then shredded.
For garnish: 1 avocado (diced), 1 lime (cut into wedges), 1/4 cup of minced fresh cilantro

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Instructions

Begin with a dutch oven on medium low heat. Pour in the olive oil and allow it to heat up for a minute or two. Toss in the onions and cook until soft, about 6 to 7 minutes, stirring frequently.
Add in the fresh garlic, chili powder, cumin and salt. Stir with wooden spoon and allow to cook for 1 minute.
Pour in the beans, corn, green chiles, and salsa verde and stir.
Add in the shredded chicken and chicken stock. Bring to a low boil, then reduce heat to low. Cover and cook for at least 15 minutes.
Serve into individual bowls and top with cilantro, diced avocado and serve with lime wedges. Enjoy this hearty Green Chicken Chili Soup!

Equipment

wusthof knife

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dutch oven

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Notes

Be careful not to burn the onions. You want to soften them really well though 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 a few 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.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican