A few easy steps and special ingredients make this Green Chili Chicken Soup recipe the best one out there! It all starts with a simple homemade roasted salsa verde that gets mixed in with a can of diced green chiles and tons of spicy, authentic Mexican flavors. If you like chicken tortilla soup, you’re going to LOVE this variation of it!
The Best Green Chili Chicken Soup Recipe
This Green Chili Chicken Soup recipe is unlike any other.
While it still has all of the traditional components like a can of green chilis and a spicy kick from a jalapeño pepper…
… A few extra steps and the addition of certain ingredients adds a TON of flavor:
- Instead of jarred mild salsa verde, we’re making a simple version from scratch. (Much like you do in this Roasted Salsa Verde!)
- Seared chicken thighs are used instead of breasts for the most tender and flavor-packed meat.
- Cherry tomatoes get mixed in to add a burst of freshness in every bite.
This is one soup recipe the whole family will want you to make year-round!
(If you like this one, you’ll probably also love these other Mexican soup recipes: Instant Pot Chicken Tortilla Soup or Crock-Pot Chicken Tortilla Soup, Chicken Taco Soup, and this Chicken Enchilada Soup!)
Table of Contents
Ingredients
- Tomatillos. These should easily be found near the tomatoes at the grocery store. You’ll need around one pound. Be sure to remove the husks and stems.
- Tomatoes. Grape tomatoes were used in this recipe, but you can also go with cherry tomatoes.
- Jalapeños. Two peppers are needed for this recipe. You can use less depending on how spicy you like your salsa.
- Chicken. You can choose either chicken thighs, for more flavor, or chicken breasts for a leaner option.
- Vegetables. Both a white onion and Yukon gold potatoes round out the flavors of this soup. You’ll also need a small can of diced mild green chiles, along with a can of corn.
- Seasonings. Herbs like fresh cilantro, dried oregano, and cumin add a depth of flavor to the soup.
How to Make Green Chili Chicken Soup
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Roast the Tomatillos and Peppers
Preheat the oven to 450℉.
Get the tomatillos ready by removing the husks and stems. Rinse them under running water, and then dry thoroughly. Slice the jalapeños in half and remove the seeds.
Spread the tomatillos, jalapeños, and tomatoes on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of oil along with ½ teaspoon of salt, then toss to evenly coat.
Roast the tomatillos and vegetables in the preheated 450℉ oven for 20 to 25 minutes, just until they are blistered.
2. Sear the Chicken Thighs
Sprinkle salt over all of the chicken thighs. Then, drizzle 1 tablespoon of oil into a large pot or Dutch oven, and turn the heat to medium.
Add the seasoned chicken thighs to the hot pan and cook for 4 to 5 minutes per side. Remove the chicken and set it aside.
3. Add the Veggies
Pour the last tablespoon of olive oil into the pot, then stir in the onion. Sauté for 2 to 3 minutes. Add the garlic and cook for another 30 seconds.
Stir in the potatoes and sauté for 4 to 5 minutes.
4. Make the Homemade Salsa Verde
Carefully add the roasted tomatillos and peppers to a large food processor. Do NOT add the tomatoes! Process the ingredients for 30 to 60 seconds, until the mixture is smooth.
Add the cilantro and lime juice and pulse 10 to 15 times, until no large leaves of cilantro are left.
5. Combine Ingredients and Simmer
Carefully pour the puréed vegetables into the pot with the onion, garlic, and potatoes. Then, stir in the chicken broth, diced green chiles, oregano, cumin, and remaining salt and black pepper. Stir well.
Return the chicken thighs to the pot and completely immerse them in the liquid. Bring the mixture to a boil over high or medium-high heat, then reduce the stove top to medium-low heat and simmer for 10 minutes.
6. Shred Chicken and Serve
After cooking, remove the chicken from the soup with tongs. Shred it on a plate or cutting board with two forks. Return the shredded chicken to the pot.
Stir in the corn and roasted tomatoes and cook for another 5 minutes. The soup is done when the potatoes are tender.
Serve with some extra cilantro, lime wedges, sliced avocados, and homemade tortilla chips!
Recipe Tips
- Some like it hot. You can easily add more jalapeños or go with a spicier pepper, or add in some chili powder.
- Thigh, please. While you can use chicken breast, the soup won’t be as rich or flavorful.
- Prepping is key. Be sure to remove all of the husks and roast the tomatillos, jalapeños, and tomatoes in advance.
- Top it off. Get creative and try your favorite toppings, like avocado, jalapeños, cilantro, a dollop of sour cream, hot sauce, and more.
- Save time. You can also use rotisserie chicken or another leftover chicken for this recipe!
What to Serve with Green Chili Soup?
If you’re looking to round out this green chili chicken soup recipe, here are some perfect pairings:
For starters, whip up some Mini Cornbread Muffins or Jalapeño Cornbread.
You can’t go wrong with Mexican Rice or Cilantro Lime Rice.
Or top it off with Tortilla Chips, Pico de Gallo, Pickled Jalapeños, or Chopped Green Onions.
More Chili and Soup Recipes
Soups and chilis are so comforting in the cooler months. Try any of these delicious soup recipes next.
- Crockpot Chicken Tortilla Soup
- Easy Chicken Enchilada Soup
- Chicken Taco Soup
- Italian Wedding Soup
- Olive Garden Chicken Gnocchi Soup
- Olive Garden Zuppa Toscana Soup
- Pumpkin Chili
- Slow Cooker White Chicken Chili
- Instant Pot Beef Chili
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Ingredients
- 1 lb. tomatillos husks and stems removed
- 1 pint grape tomatoes or cherry
- 2 jalapenos seeded and cut in half
- 3 Tbsp. oil olive or avocado
- 2 tsp. salt divided
- 1 ½ lbs. chicken thighs or chicken breasts
- 1 small white onion finely diced
- 4 cloves garlic finely minced
- 1 lb. Yukon gold Potatoes peeled and cut into bite-sized pieces
- ½ small bunch cilantro
- 1 Tbsp. lime juice freshly squeezed
- 5 cups chicken broth or bouillon with water
- 8 oz. canned diced green chiles mild
- 2 tsp. dried oregano
- 1 tsp. cumin
- ½ tsp. black pepper
- 15 oz. can corn rinsed and drained
For Serving
- Tortilla Chips, Avocado, Lime Wedges, Cilantro Optional
Instructions
- Preheat oven to 450°F.
- Prep the Tomatillos: Remove the husks and stems from the tomatillos. Rinse and dry thoroughly.1 lb. tomatillos
- Roast the Veggies: Add tomatoes, jalapenos, and tomatillos to a large sheet pan lined with parchment paper. Drizzle with 1 tablespoon of oil and ½ teaspoon of salt. Toss until the vegetables are well coated. Roast in preheated oven for 20-25 minutes, or until tomatillos and tomatoes are blistered.1 pint grape tomatoes, 2 jalapenos, 3 Tbsp. oil
- Sear the Chicken: Sprinkle chicken thighs with ½ teaspoon of salt on all sides. Add 1 tablespoon oil to a large pot or Dutch oven over medium heat. Once the oil is hot, add chicken thighs and sear for 4-5 minutes per side. Remove chicken from the pot and set aside on a plate.2 tsp. salt, 1 ½ lbs. chicken thighs, 3 Tbsp. oil
- Add the Veggies: Add the remaining tablespoon of oil to the pot along with the onion. Sauté for 2-3 minutes, add garlic, and continue sauteing for an additional 30 seconds, or until garlic is fragrant. Mix in the potatoes and continue cooking for 4-5 minutes.1 small white onion, 4 cloves garlic, 1 lb. Yukon gold Potatoes
- Puree the Tomatillos and Peppers: Add the roasted tomatillos and jalapenos (NOT the tomatoes!) to a large food processor and process for 30-60 seconds, or until smooth. Add the cilantro and lime juice. Pulse 10-15 times, or until cilantro is finely chopped. (It’s ok if there are still some bigger pieces of cilantro remaining.)½ small bunch cilantro, 1 Tbsp. lime juice
- Combine Ingredients and Simmer: Pour the pureed vegetables into the pot along with the broth, diced green chiles, oregano, cumin, remaining 1 teaspoon of salt and black pepper. Stir to combine. Place whole chicken thighs back into the pot, making sure they are immersed in the liquid. Increase the heat to high and bring ingredients to a boil. Once boiling, reduce to Medium-Low and continue cooking for 10 minutes.5 cups chicken broth, 8 oz. canned diced green chiles, 2 tsp. dried oregano, 1 tsp. cumin, ½ tsp. black pepper
- Shred Chicken and Serve: Remove the chicken thighs from the pot, shred with two forks and then add back into the soup along with the corn and roasted tomatoes. Cook for another 5 minutes, or until potatoes are tender. Serve with additional cilantro, lime wedges, sliced avocado, and tortilla chips. Enjoy!15 oz. can corn, Tortilla Chips, Avocado, Lime Wedges, Cilantro
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Notes
- Some like it hot. You can easily add more jalapeños or go with a spicier pepper, or add in some chili powder.
- Thigh, please. While you can use chicken breast, the soup won’t be as rich or flavorful.
- Prepping is key. Be sure to remove all of the husks and roast the tomatillos, jalapeños, and tomatoes in advance.
- Top it off. Get creative and try your favorite toppings, like avocado, jalapeños, cilantro, dollop of sour cream, hot sauce, and more.
- Save time. You can also use rotisserie chicken or another leftover chicken for this recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
