If you are looking for a soul-warming, vibrant dish that bursts with layers of flavor and a little southwestern kick, look no further than this Green Chile Chicken Soup Recipe. It brings together the tangy brightness of tomatillos, the subtle smokiness of roasted green chiles, and tender chicken simmered to perfection—all in one comforting bowl. This soup is wildly flavorful, fresh, and surprisingly simple to prepare, making it a perfect weeknight dinner or a crowd-pleaser for any gathering.
Ingredients You’ll Need
The beauty of this Green Chile Chicken Soup Recipe is in its carefully selected yet straightforward ingredients. Each item plays an essential role, contributing to a perfect balance of flavors, textures, and colors. From the roasted tomatillos and jalapeños that add zing, to the creamy Yukon gold potatoes that offer a comforting bite, every ingredient is a small hero in this delicious story.
- Tomatillos: Their tartness provides a fresh, tangy base that wakes up the soup.
- Cherry Tomatoes: Roasting them intensifies their sweetness and adds depth.
- Jalapeños: Mild heat that can be customized by removing seeds for less spice.
- Avocado Oil: A smooth, neutral oil perfect for roasting and sautéing.
- Salt: Divided amounts help with seasoning at different cooking stages to layer flavor.
- Cilantro: Fresh herb adding bright, citrusy notes and a pop of green color.
- Lime Juice: Adds a refreshing finish and balances richness beautifully.
- Chicken Thighs: Juicy and tender, they stand up well to simmering and absorb flavors marvelously.
- White Onion: Provides sweetness and a subtle aromatic base.
- Garlic: Boosts the savory depth of the broth.
- Yukon Gold Potatoes: Creamy texture that holds shape and thickens the soup slightly.
- Chicken Broth: The comforting liquid foundation that ties everything together.
- Diced Green Chiles (canned): Essential for that signature mild heat and smokiness.
- Dried Oregano: Adds an earthy, herbal note complementary to the chiles.
- Cumin: Warm spice that enriches the broth with a subtle depth.
- Black Pepper: Adds mild heat and complexity.
- Canned Corn: Sweet bursts that lighten the hearty soup.
- Tortilla Chips (optional): For crunch and traditional flair when serving.
- Avocado (optional): Silky creaminess that complements the bright soup.
How to Make Green Chile Chicken Soup Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 450°F. Roasting the tomatillos, cherry tomatoes, and jalapeños on a parchment-lined sheet pan with a drizzle of avocado oil and a sprinkle of salt brings out their natural sweetness and imparts a lovely smoky char that deepens the flavor of the soup. Letting them rest after roasting helps settle all those great aromas.
Step 2: Blend the Roasted Tomatillos and Jalapeños
Next, toss the roasted tomatillos and jalapeños into a food processor, leaving out the tomatoes for now. Blending them creates a smooth, vibrant sauce base. Stirring in chopped fresh cilantro and a squeeze of lime juice infuses the soup with bright, herbaceous notes that balance the heat beautifully.
Step 3: Sear the Chicken Thighs
Season the chicken thighs with salt and brown them in avocado oil over medium heat until golden on both sides. This step adds a lovely crust on the chicken and locks in juices. Don’t worry about cooking them through here since they’ll simmer in the soup later, soaking up even more flavor.
Step 4: Build the Soup Base
In the same pot, add more avocado oil and sauté diced onion until translucent, which softens the flavor and forms a tasty foundation. Add the diced Yukon gold potatoes and continue cooking to start tenderizing them before garlic joins the mix, releasing its fragrance for an irresistible aroma.
Step 5: Combine Ingredients and Simmer
Pour in the tomatillo mixture, chicken broth, canned green chiles, oregano, cumin, salt, and black pepper. Return the chicken thighs to the pot, ensuring they’re submerged in the flavorful broth. Bringing everything to a gentle boil before reducing to a simmer allows the flavors to meld and the chicken to cook perfectly tender.
Step 6: Shred the Chicken and Finish Cooking
Once the chicken is cooked through, remove it and shred with forks, then stir it back into the pot along with corn and the roasted cherry tomatoes. Let the soup simmer a little longer until the potatoes are tender and the soup is warmed through. This finishing touch enhances texture and sweetness.
How to Serve Green Chile Chicken Soup Recipe
Garnishes
Serving this soup feels like little bursts of joy with every topping. Fresh cilantro sprinkled on top adds color and a herbal punch, while lime wedges offer zest for those who love a citrusy hit. If you’re feeling indulgent, slices of ripe avocado lend creamy contrast, and tortilla chips provide that satisfying crunch that makes every spoonful full of excitement.
Side Dishes
This soup stands well on its own but pairs wonderfully with warm, fresh tortillas or a light green salad dressed with a tangy vinaigrette. Cornbread or warm crusty bread is also fantastic for soaking up every last drop of this delicious broth.
Creative Ways to Present
For a fun twist, serve the soup in wide, shallow bowls topped with a handful of crushed tortilla chips and a dollop of sour cream or Greek yogurt. You can also transform it into a hearty stew by adding extra potatoes or black beans, or use it as a delicious filling for enchiladas and burritos the next day!
Make Ahead and Storage
Storing Leftovers
This Green Chile Chicken Soup Recipe keeps beautifully in airtight containers in the refrigerator for up to 4 days. Flavors often deepen after resting, making leftovers even more irresistible. Just give it a good stir before reheating to redistribute all those tasty ingredients.
Freezing
You can freeze this soup in portioned containers for up to 3 months. Keep in mind that potatoes may change texture slightly when frozen and reheated, but overall the soup maintains its fabulous flavor, making it a convenient, comforting option for busy days ahead.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally to prevent sticking and ensure even heating. If the soup thickens too much, add a splash of chicken broth or water to reach the desired consistency. Avoid boiling vigorously to keep the chicken tender and the flavors balanced.
FAQs
Can I use chicken breasts instead of thighs?
While chicken thighs are recommended for their juiciness and flavor, you can use boneless chicken breasts if preferred. Just watch closely during cooking to avoid drying them out, as breasts tend to cook faster and can become tough if overcooked.
How spicy is this Green Chile Chicken Soup Recipe?
The soup offers mild to medium heat, adjustable by seeding the jalapeños before roasting or adding more canned green chiles. If you like it spicy, keep the seeds or add a pinch of cayenne pepper. For a milder version, skip the jalapeños altogether.
Can I make this soup vegetarian or vegan?
Absolutely! Simply substitute vegetable broth for chicken broth, and swap chicken thighs for hearty veggies like mushrooms or roasted cauliflower. For protein, add beans or tofu, and it will still have that soulful southwestern flavor.
Are tomatillos necessary?
Tomatillos are key to achieving the signature tangy brightness that makes this soup special. While you can experiment with green tomatoes, the flavor won’t be quite the same. If unavailable, consider using a mix of green bell peppers and a bit of lime juice as a last resort.
What’s the best way to reheat leftovers to preserve flavor and texture?
Slowly warming the soup on the stovetop over medium-low heat with gentle stirring is best. Avoid high heat or microwaving at full power, which can dry out the chicken or make potatoes mushy. Adding a splash of broth helps maintain the perfect consistency.
Final Thoughts
This Green Chile Chicken Soup Recipe is a heartfelt celebration of fresh ingredients, bold flavors, and comforting warmth all in a single bowl. If you’ve been craving something bright yet cozy, this recipe delivers spectacularly and will surely become one of your go-to meals. Dive in, savor the layers, and share the goodness with those you love—because nothing brings people together quite like a delicious bowl of soup.
Print
Green Chile Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: Mexican
Description
This vibrant Green Chile Chicken Soup is a comforting, zesty blend of roasted tomatillos, jalapeños, and tender chicken thighs simmered with potatoes, green chiles, and aromatic spices. Roasting the vegetables brings a smoky depth of flavor, while fresh cilantro and lime juice brighten the soup. Perfect served with crunchy tortilla chips and creamy avocado for a deliciously satisfying meal.
Ingredients
Roasted Vegetables
- 1 pound tomatillos (husks removed)
- 1 pint cherry tomatoes
- 2 jalapeños (halved and seeded)
- 1 tablespoon avocado oil (divided)
- ½ teaspoon salt (divided)
Soup Base and Meat
- 1 ½ pounds boneless skinless chicken thighs
- 1 small white onion (finely diced)
- 4 garlic cloves (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
- 2 tablespoons avocado oil (divided)
- 2 teaspoons salt (divided)
Fresh Garnishes
- ½ bunch cilantro (stems and leaves, plus more for serving)
- 1 tablespoon lime juice (from 1 lime, plus more for serving)
- 1 (15.25-ounce) can corn (drained)
- Tortilla chips (optional)
- Avocado (pitted and peeled, optional)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 450°F. Line a large sheet pan with parchment paper. Place the tomatoes, jalapeños, and tomatillos on the pan. Drizzle with 1 tablespoon avocado oil and sprinkle with ½ teaspoon salt. Toss to coat and roast for 20-25 minutes until the tomatillos and tomatoes are blistered. Allow to rest at room temperature for 5 minutes.
- Prepare Tomatillo Mixture: Add the roasted tomatillos and jalapeños (exclude the tomatoes) to a large food processor and blend for 30-60 seconds until smooth. Add cilantro and lime juice, and pulse 10-15 times until cilantro is finely chopped. Set aside this vibrant mixture.
- Cook Chicken Thighs: Season chicken thighs evenly with ½ teaspoon salt. Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Once shimmering, add chicken thighs and cook 4-5 minutes per side until golden brown. They don’t need to be fully cooked here. Transfer to a clean plate.
- Sauté Vegetables: Add remaining 1 tablespoon avocado oil to the pot. Add diced onion and cook for 2-3 minutes until translucent. Add potatoes and cook 4-5 minutes until they start to soften. Stir in minced garlic and sauté 30 seconds until fragrant.
- Add Soup Ingredients: Pour the tomatillo mixture into the pot. Stir in chicken broth, diced green chiles, oregano, cumin, 1 teaspoon salt, and black pepper. Mix well to combine all flavors.
- Simmer Chicken: Nestle the chicken thighs into the soup, ensuring they are submerged. Increase heat to high to bring the soup to a boil. Once boiling, reduce heat to medium-low and simmer for 10 minutes until chicken is fully cooked.
- Shred Chicken: Use tongs to remove chicken thighs and place on a cutting board. Shred meat finely with two forks.
- Finish Soup: Return shredded chicken to the pot along with drained corn and roasted tomatoes. Continue simmering for 5 more minutes until the potatoes are tender and flavors meld.
- Serve: Ladle soup into bowls and garnish with tortilla chips, sliced avocado, lime wedges, and additional cilantro as desired for added texture and freshness.
Notes
- For extra heat, leave jalapeño seeds in or add more jalapeños.
- Use bone-in chicken thighs for deeper flavor, but increase cooking time slightly.
- Substitute chicken broth with vegetable broth to make a vegetarian version (omit chicken accordingly).
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
- Roasting the green chiles along with the tomatillos and jalapeños can enhance smoky flavors.
