This Chicken and Green Chili Verde Soup is a tangy, hearty tasty treat! This soup is low-calorie and low-fat, but high in protein and fiber. With pinto beans, green chile salsa, green chiles, carrots, onions, garlic, and tender chunks of chicken breast, itโs a well-balanced meal in every bowl.
... And just like that itโs fall.
We returned home from our trip to Kansas City for a food blogger conference and a quick visit with my family in Kentucky, and there was no doubt fall had arrived.
Itโs been in the 50โs/60โs, gray skies and rainy for days. I do love a good rainy dayโฆ an excuse to wear my comfies and never leave the house. But after 5 of those drizzly days in a row Iโm ready for some sunshine and blue skies.โ๏ธ There is an upside to all this rain: my lawn looks amazing. For the first time in months itโs actually all green. Not a brown patch in sight. #silverlining
Speaking of greenโฆ In honor of this chilly weather I made some Chicken and Green Chile Verde Soup. And, yep โ itโs green. But it doesnโt have any grass in it I promise.โ๏ธ
I love soup. And I love chicken soup! Iโve mentioned before I could eat soup every day, and I have for weeks at a time. Whatโs not to love about it?? Itโs healthy and hearty, so filling, easy to reheat for a quick dinner, and it feels like a big warm hug. We could all use more hugs in our life โ right!
Almost all my soups start with homemade chicken stock. If you havenโt tried making it yourself, I encourage you to give it a try. Itโs really easy and so healthy โ think liquid gold for your insides.โจ
If we have a roast chicken for dinner, I always save all the bones and either simmer for 1-2 hours in a small pot of water (with ยฝ teaspoon salt and ยผ teaspoon pepper, a quartered onion, a carrot or two and a piece of celery), or if I donโt have time for that Iโll freeze the bones and make stock later.
Itโs so healthy for you because of all the iron, collagen, and vitamin-rich marrow from the bones. B likes to call this โPower Stockโ and itโs the perfect starting point for a slow cooker chicken soup, or this salsa verde chicken soup.โ Plus you save money because you donโt have to buy chicken stock.โ โ And as you know Iโm all about not wasting and saving money.
I probably have four homemade re-sealable bags full of chicken stock in my freezer right now. Itโs so convenient having some on hand for those rainy days when I wanna stay in my cave and eat some Spicy Italian White Bean and Sausage Soup or this yummy Chicken and Green Chile Verde Soup!
Itโs a little bit different than a chicken chili, or traditional chicken soup because of its bright tangy flavor from the green chiles and the salsa verde. But itโs just as hearty with chunks of tender chicken breast and nutrient-rich pinto beans. This soup is truly a well-balanced meal in each delicious bowl.
I know many people love to use their crockpot for slow cooker soups and stews, and I agree thereโs a place for that slow cooker! But Iโm in more of the โletโs cook it quickly so we can eat itโ camp. And so is you-know-who. #impatienthungryhusband
How to make this chicken chili verde:
This Salsa Verde Chicken Soup starts with sautรฉing some onions, garlic and carrots in a large pot for 6 minutes. Then season the veggies with salt, pepper, cumin, coriander, and cook a few more minutes. Add 3 small cans of chopped chiles and 2 cups of green chile salsa or chili verde sauce (I use a medium-spicy version for a bit of heat but you could use mild if spice-averse).
Next stir in 4 cups of homemade chicken stock, and let it come up to a simmer. Add 3 cans of pinto beansโฆ Two that have been drained and rinsed and one that has been drained, rinsed and smashed into a paste. This gives the soup a rich creaminess without adding any cream. (I'd like to take a quick noncommercial break for a little bean trivia: Did you know according to the US Dry Bean Council pinto beans are the most popular bean in the United States? True story. Followed by navy beans and then great northern beans. Just some random facts in case you ever need to pull out some arbitrary info about beans to impress.)
Back to the soup...
Let the soup come back up to a simmer and add about 2 pounds of seasoned boneless, skinless, cubed chicken breast. Then cook for 10-15 more minutes, scoop, garnish with sour cream, cilantro, & jalapenos, and serve!
Mmm mmm this is yummy yummy in my tummy!
Chicken and Green Chile Verde Soup is full of flavorful goodnessโฆ low in calories and fat, and full of vitamins, minerals, fiber and protein.? Itโs a speedy alternative to slow cooker chicken soup, and a well-balanced meal for those crisp fall days - or any day youโre craving something healthy and delicious!?
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Chicken and Green Chile Verde Soup Recipe
Chicken and Green Chile Verde Soup - Hearty & healthy! Low-calorie & low-fat, w/pinto beans, green chile salsa, diced chiles, carrots, onions, garlic, & chicken.
Ingredients
For The Soup:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 carrots, finely sliced
- 2 teaspoons sea salt
- 1 ยฝ teaspoons pepper
- 3 tablespoons cumin
- 1 teaspoon coriander
- 3 cans pinto beans
- 12 ounces canned diced green chiles
- 2 cups green chile salsa - Medium heat, (or mild if preferred)
- 4 cups chicken stock
- 4 boneless skinless chicken breasts (about 2 pounds), trimmed of fat & cut into 1-inch cubes
For The Garnish:
- Cilantro, chopped
- Jalapeรฑos, chopped or sliced
- Sour cresam
Instructions
- Sauté onions, garlic and carrots in a large pot for 6 minutes.
- Season the veggies in the pot with 1 ยฝ teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
- Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
- Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
- Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
- Add the whole and smashed pinto beans, let the soup come back up to a simmer.
- Next, season cubed chicken with 1 tablespoon cumin, ยฝ teaspoon salt and ยฝ teaspoon pepper then add to the soup.
- Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
- Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.
Nutrition Information
Yield
8Serving Size
10 ouncesAmount Per Serving Calories 104Total Fat 2gUnsaturated Fat 0gCholesterol 3mgSodium 1405mgCarbohydrates 16gFiber 3gSugar 6gProtein 5g
Looking for more hearty fall soups? Try these!
Igor @ Cooking The Globe
Oh my, that's a perfect bowl of comfort here. Great for the winter season!
holly
Thanks Igor! It's a family favorite for sure - especially in the fall and winter.
Bri
Salsa verde is so good - love the idea that you turned it into soup! Thanks for sharing!
holly
Thanks Bri - it's all my pleasure! It's too delicious to not share!?
sue|theviewfromgreatisland
WOW! The colors and textures of this chunky soup are calling my name ๐
holly
Thanks Sue! It's chock full of healthy goodness. I can't get enough of it.
Marilyn
We make our own chicken stock too!! It's so easy!!Chile verde is one of those recipes that for some reason has escaped me because I haven't been able to figure out the secret to make it taste ... I love your recipe!!
holly
Hi Marilyn! I think mashing some of the beans gives it a creaminess and add's body to the soup. Not something most recipes include. Hopefully this recipe will win you over. Thanks for your kind words and take care.
Renee
The color in this soup is so vivid! Looks delicious!
holly
Thanks Renee! It's full of so many things that are good for us. I just love it.
Dahn @savorthebest
This looks incredible, I'm crazy about soup and especially love soup that can be a complete meal. This is just what I need
holly
Hi Dahn! I'm with you - I could eat soup everyday. I'm always trying to create new and tasty well rounded soup recipes. Hope you love it like I do.