Green Chile Chicken Soup with White Beans
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If you’ve never had green chile chicken, it’s a traditional dish renowned for tender chicken breast smothered in a spicy, savory blend of chiles. I haven’t known anyone to not like the flavors – even vegans make their own version using jackfruit!
So just imagine – something already amazing taking the form of a soup…it automatically goes to a higher level of gastronomic excellence!
As always, let’s break down this recipe to understand why it works as a soup…
The History of Green Chile Chicken
Before it became a comforting bowl of soup, green chile chicken has roots that date back to indigenous culinary practices and Spanish influence. Green chiles are native to the Americas and have been widely celebrated for their zest and medicinal properties.
When the Spanish arrived, they helped introduce the art of blending tender meats like beef, lamb, and chicken with the tang of green chiles. This was/is primarily popular in present-day southwestern US and parts of Mexico.
From this came the classic green chile chicken dish people love today!
Traditional Way of Making Green Chile Chicken
The traditional method of crafting this dish is an interplay of quality ingredients and sound technique:
- Chicken: Opt for skinless chicken breasts because of their lean texture and their ability to absorb flavors. Keep it simple: season, sear, and simmer until tender.
- Green Chile Sauce: Charring fresh green chiles is the best secret to unlocking flavor. After peeling, they are blended with onions, garlic, and sometimes tomatoes or tomatillos. If you’re short on time, use green enchilada sauce or green salsa as the base.
- Flavors: chicken breasts are then smothered in the green chile sauce and simmered, allowing the flavors to meld beautifully.
Why the Flavors are Complementary
The fieriness from the green chile is somewhat mellowed by the savory chicken juice. Add aromatic spices like cumin and each mouthful is a savory explosion. Using rotisserie chicken elevates the dish as well due to its smokiness.
The Magic of Green Chile Chicken as a Soup
Converting green chile chicken into a soup just makes sense – I mean, it’s saucy chicken after all!
Green chile chicken soup retains all the richness of the traditional dish but adds a comforting, brothy dimension that feels more like a hug rather than just a bowl of food. The creaminess of the cannellini beans gives it that extra velvety texture that’s so comforting in a soup or stew.
Especially during cooler seasons, the warm embrace of this soup can make anything wrong in the world, feel right again. Every spoonful is satisfying and wholesome and healthful = lean chicken breast, roasted vegetables and savory broth.
5 Lower Calorie Hacks to Elevate Flavor
- Roast: Roast until those green chiles are perfectly charred. It not only aids in peeling but also adds an irresistible smoky undertone to the soup.
- Herbs: Add fresh herbs like cilantro or oregano during simmering. They’re aromatic and lend a fresh, zesty punch.
- Citrus: A squirt of fresh lime juice just before serving can liven the soup, offering a tangy contrast to the spiciness.
- Use Broth: Substitute water with a low-sodium chicken broth. It consolidates the chicken flavor without a significant caloric addition.
- Toast spices: before grinding, toasting spices like cumin or coriander seeds add a richer, more layered taste.
Ok — on to the recipe!
Green Chile Chicken Soup with White Beans
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 lb Rotisserie white chicken meat, pulled
- 2 teaspoons cumin
- 2 teaspoons white black pepper *
- 3.5 cups low sodium chicken broth, warmed
-
1 cup mild salsa verde
- store-bought or homemade
- 2 cans (30oz) cannellini beans
- 1/3 cup cilantro, finely chopped
-
sea salt & pepper to taste
-
2 tablespoons arrowroot
- cornstarch
- avocado slices
- red onion, chopped
Steps
Step 1
Set a pot on medium heat. Once hot, add olive oil, onion, and bell pepper. Saute for 2 – 3 minutes or until fragrant.
Step 2
Remove the skin from the rotisserie chicken and then tear the chicken breasts into pieces.
Step 3
Add the garlic, chicken, and spices to the pot and mix for 1 – 2 minutes using a wooden spatula.
Step 4
Add beans, green salsa, and warm chicken broth, stir, and bring to a gentle simmer. Cover and cook for 15 minutes.
Step 5
If you desire a thicker soup, mix arrowroot with 2 tablespoons of water and then add to the soup and stir immediately to thicken. Remove the soup from the heat, add cilantro, and then season to taste with sea salt & pepper.
Step 6
Enjoy green chile chicken soup with avocado pieces, cilantro, and red onion slices! Store in an airtight container for 5 – 7 days in the fridge, or several months in the freezer.
Green Chile Chicken Soup with White Beans
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 lb Rotisserie white chicken meat, pulled
- 2 teaspoons cumin
- 2 teaspoons white black pepper *
- 3.5 cups low sodium chicken broth, warmed
-
1 cup mild salsa verde
- store-bought or homemade
- 2 cans (30oz) cannellini beans
- 1/3 cup cilantro, finely chopped
-
sea salt & pepper to taste
-
2 tablespoons arrowroot
- cornstarch
- avocado slices
- red onion, chopped
-
Set a pot on medium heat. Once hot, add olive oil, onion, and bell pepper. Saute for 2 – 3 minutes or until fragrant.
-
Remove the skin from the rotisserie chicken and then tear the chicken breasts into pieces.
-
Add the garlic, chicken, and spices to the pot and mix for 1 – 2 minutes using a wooden spatula.
-
Add beans, green salsa, and warm chicken broth, stir, and bring to a gentle simmer. Cover and cook for 15 minutes.
-
If you desire a thicker soup, mix arrowroot with 2 tablespoons of water and then add to the soup and stir immediately to thicken. Remove the soup from the heat, add cilantro, and then season to taste with sea salt & pepper.
-
Enjoy green chile chicken soup with avocado pieces, cilantro, and red onion slices! Store in an airtight container for 5 – 7 days in the fridge, or several months in the freezer.
Nutrition per serving
Reviews
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April 25, 2024ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Oct 13 2023
So delicious and easy to make. I didn’t have fresh green chilies to make the salsa, so I just used organic canned chilies.
it is 1 cup of green salsa! apologies – it has been added.
Oct 14 2023
Am I tired, or is the green chile part missing from the ingredient list? How much green chile sauce should we use? Thx!
1 cup. it has been added
Oct 15 2023
How much green salsa is used? Thank you!
1 cup. it has been added
Oct 16 2023
Add green salsa? What green salsa?
1 cup! good catch – it has been added
Oct 17 2023
How much green salsa? I don’t see a quantity in the recipe.
great catch! it is 1 cup and it has been added.
Oct 24 2023
Delicious! This came together quickly and was very satisfying. Adding the red onion & avocado to top it off was a nice touch as well. Thank you Kevin!
Most welcome.
Nov 17 2023
Easy and delicious
Glad you like it.
Nov 29 2023
I’m not usually a fan of soups, I seen this on the app and had to try. The colder months are perfect for stuff like this, I was amazed at how easy and good it turned out! Thank you!
Most welcome!