If you are craving a bowl of cozy, flavorful comfort that brightens your day with a bit of spice and a ton of heart, this Green Chile Chicken Soup Recipe is exactly what you need. Packed with roasted tomatillos, fresh jalapeños, tender chicken thighs, and vibrant herbs, this soup is not only hearty but beautifully balanced with tangy and smoky notes. It’s a personal favorite that always brings warmth and smiles, perfect for any season when you want a nourishing meal that feels like a warm hug in a bowl.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this soup sing with flavor. Each component plays a special role in creating the comforting texture, depth, and zing that make this Green Chile Chicken Soup Recipe unforgettable.
- Tomatillos: Their tart brightness is the foundation of your soup’s signature tang.
- Cherry tomatoes: Roasted for sweetness and color that lifts every spoonful.
- Jalapeños: Adds a gentle but noticeable kick—seed or keep the seeds based on your heat preference.
- Avocado oil: Perfect for roasting and sautéing thanks to its mild flavor and high smoke point.
- Salt: Essential for bringing all the flavors together, used in stages for balance.
- Cilantro: Fresh and fragrant, it’s the herb that brightens your soup’s finish.
- Lime juice: Adds an unmistakable zing that complements the smoky green chiles marvelously.
- Boneless skinless chicken thighs: Tender and juicy, they provide rich protein and body to the soup.
- White onion: Offers a subtle sweetness and comforting aroma when sautéed.
- Garlic cloves: Adds depth and a robust flavor you’ll adore.
- Yukon gold potatoes: Their creamy texture helps thicken the soup naturally.
- Chicken broth: The savory liquid base that ties the dish together beautifully.
- Diced green chiles (canned): Mild and smoky, they are the unmistakable heart of this soup.
- Dried oregano: Provides an earthy, herbal note that rounds out the spices.
- Cumin: A warm, aromatic spice that enhances the soup’s Southwestern roots.
- Black pepper: Adds a subtle heat and complexity.
- Canned corn: Sweet bursts of texture and flavor that brighten the soup.
- Tortilla chips (optional): Add crunch for a fun finishing touch.
- Avocado (optional): Creamy slices that balance the spice and lend richness.
How to Make Green Chile Chicken Soup Recipe
Step 1: Roast your veggies
Start by heating your oven to 450°F and prepare a baking sheet lined with parchment paper. Toss your tomatillos, cherry tomatoes, and jalapeños with some avocado oil and salt, then roast them until they’re blistered and fragrant. This step is crucial because roasting intensifies the natural sweetness and smokiness, setting the tone for the entire soup.
Step 2: Blend the tomatillos and jalapeños
Once the veggies have cooled slightly, blend the tomatillos and jalapeños with fresh cilantro and lime juice. This vibrant green sauce is packed with fresh acidity and heat, creating a luscious base that will infuse every spoonful of your soup with lively flavor.
Step 3: Brown the chicken thighs
Season your chicken thighs with salt and brown them in avocado oil until beautifully golden. Although the chicken won’t be fully cooked yet, this step forms a flavorful crust and locks in juices that keep your chicken tender and juicy throughout the cooking process.
Step 4: Sauté aromatics and potatoes
Use the same pot to soften diced onion and garlic in more avocado oil, then add the diced Yukon gold potatoes. This builds the savory base of the soup, with the potatoes eventually giving it a satisfying body and creamy texture without needing any cream.
Step 5: Combine broth and seasonings
Pour the green chile tomatillo mixture into the pot along with your chicken broth, canned green chiles, oregano, cumin, salt, and pepper. Stir these ingredients together to marry the bright, spicy, and earthy flavors before adding the chicken back in.
Step 6: Simmer until tender
Bring the soup to a boil, then lower the heat and let it simmer until the chicken is cooked through and the potatoes are tender. The slow simmer allows flavors to meld beautifully while keeping the chicken juicy and the potatoes perfectly soft.
Step 7: Shred the chicken and finish the soup
Remove the chicken, shred it, then return it to the pot along with the corn and roasted tomatoes. Simmer a little longer so every ingredient warms through and the flavors deepen. This final stage brings together all your efforts into a hearty and flavorful masterpiece.
How to Serve Green Chile Chicken Soup Recipe
Garnishes
The joy of this soup is in the garnishes you choose. Fresh cilantro leaves, a squeeze of lime, crispy tortilla chips, and creamy avocado slices elevate every spoonful with fresh, crunchy, and creamy accents. Each garnish adds texture and an extra burst of flavor that transforms a humble bowl into a festive comfort meal.
Side Dishes
Pair this soup with a warm cornbread or a simple green salad to keep your meal balanced and satisfying. A side of Mexican street corn or a freshly made guacamole can add even more zest and fun to your table, making your Green Chile Chicken Soup Recipe the star of a memorable meal.
Creative Ways to Present
For a fun twist, serve the soup in small bowls with toppings in separate small dishes so everyone can customize their experience. You can also ladle it into hollowed-out bread bowls for a rustic and cozy presentation that’s perfect for casual dinners or entertaining friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover Green Chile Chicken Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it an excellent make-ahead meal for busy days when you want comfort food without fuss.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers and keep it for up to 3 months. Just be sure to leave some space at the top as the soup expands when frozen, and avoid freezing with any tortilla chip garnishes or avocado, as they don’t thaw well.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm gently on the stove over medium heat until steaming hot. Stir occasionally to ensure even heating and maintain the soup’s lovely texture. If it’s too thick after reheating, simply add a splash of chicken broth or water to loosen it up.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, though thighs tend to stay more tender and juicy during simmering. If using breast, watch closely so it doesn’t dry out, and consider adding it a bit later in the cooking process.
How spicy is this Green Chile Chicken Soup Recipe?
This soup has a mild to moderate heat level thanks to roasted jalapeños and mild green chiles—you control the spice by adjusting the number of jalapeños or leaving seeds in for more heat. It’s perfectly approachable but still packs a flavorful punch.
Can I make this soup vegetarian?
To make it vegetarian, swap the chicken broth for vegetable broth and skip the chicken. You can add more beans or hearty vegetables to keep the soup filling and delicious without the meat.
Is it okay to use canned tomatillos?
Fresh tomatillos give the best flavor and texture, but if you’re in a pinch, canned tomatillos can be substituted. Just reduce the added salt and maybe skip roasting since canned tomatillos are already cooked.
What should I do if my soup is too spicy?
If your soup turns out spicier than you want, balance it with a squeeze of lime juice, a dollop of sour cream, or add more potatoes or corn to mellow the heat. These tweaks can tame the spice without sacrificing flavor.
Final Thoughts
This Green Chile Chicken Soup Recipe is one of those special dishes that feels like a celebration of bold, fresh flavors wrapped in tender comfort. Whether you’re fighting off a chill or gathering friends around the table, this soup truly shines. I hope you enjoy making and sharing it as much as I do—once you try it, it might just become your go-to soup for good reason!
Print
Green Chile Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 serving(s)
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Mexican
Description
This Green Chile Chicken Soup is a vibrant and flavorful dish combining roasted tomatillos, jalapeños, and chicken thighs in a savory broth with potatoes and corn. Perfectly balanced with fresh cilantro and lime juice, this comforting soup is infused with aromatic spices and topped with optional tortilla chips and avocado for a satisfying meal.
Ingredients
Roasted Vegetable Mixture
- 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
- 1 teaspoon salt (divided)
- 2 tablespoons avocado oil (divided)
Finishing Ingredients
- 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 Oven: Preheat your oven to 450°F to prepare for roasting the tomatillos, tomatoes, and jalapeños, which will deepen their flavors.
- Roast Vegetables: Line a large sheet pan with parchment paper. Arrange the tomatillos, cherry tomatoes, and jalapeños on the pan. Drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon salt. Toss well to coat evenly. Roast for 20-25 minutes until tomatillos and tomatoes are blistered. Let them cool at room temperature for 5 minutes.
- Prepare Tomatillo Mixture: Place the roasted tomatillos and jalapeños into a large food processor, excluding the tomatoes. Process for 30-60 seconds until smooth. Add the cilantro and lime juice, pulsing 10-15 times until cilantro is finely chopped. Set aside this flavorful base.
- Cook Chicken: Season chicken thighs with ½ teaspoon salt. Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. When oil shimmers, add chicken thighs and cook for 4-5 minutes per side, until golden brown but not fully cooked. Remove and set aside on a clean plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of avocado oil to the pot. Sauté the diced onion for 2-3 minutes until translucent. Add potatoes and cook for 4-5 minutes until they begin to soften. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Soup Ingredients: Pour the tomatillo mixture into the pot along with chicken broth, diced green chiles, oregano, cumin, 1 teaspoon salt, and black pepper. Stir everything together to combine flavors.
- Simmer Chicken: Submerge the chicken thighs in the soup. Increase heat to high to bring the soup to a boil, then reduce to medium-low heat and simmer for 10 minutes until the chicken is thoroughly cooked.
- Shred Chicken: Using tongs, transfer the cooked chicken to a cutting board and shred it with two forks into bite-sized pieces.
- Finish Soup: Return shredded chicken to the pot along with drained corn and roasted tomatoes. Simmer for an additional 5 minutes until potatoes are tender and soup is heated through.
- Serve: Ladle soup into bowls and serve with optional tortilla chips, sliced avocado, lime wedges, and extra cilantro for garnish to enhance flavor and texture.
Notes
- Be careful when handling jalapeños; wearing gloves can prevent skin irritation.
- For a spicier soup, leave some jalapeño seeds in or add extra green chiles.
- Use bone-in chicken thighs for added flavor, but adjust cooking time accordingly.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the salt according to your preference and dietary needs.
- For a vegetarian version, omit chicken and use vegetable broth, adding beans or tofu for protein.
