How To Make Green Chile-Chicken Soup

Green Chile- Chicken Soup

This isn’t your ma’s chicken soup . With a serious boost of flavor from green enchilada sauce and a poblano chile, this Green Chile- Chicken Soup is bringing the heat. However, this soup will sweat any sickness right out of you, If you are feeling under the rainfall.

Hoarse, racy, delicate, and bright, this green chile chicken enchilada soup hits all the right notes. The real genius of this form rests is the mashed white Great Northern sap, which cake and enrich the broth without adding redundant fat or dairy.

The delicate sap also temper the heat of this soup . The thickness of our Green Chile- Chicken Soup is close to a stew, but if you prefer a slightly thinner soup , feel free to add redundant chicken broth. But do not skip the cilantro, sour cream, and radishes these setoffs all add great flavor and texture to the soup .

Stylish of all, this quick and simple soup is a great make- ahead option. With just a little hands- on trouble, you will be awarded with a stuffing and comforting supper. Or, make a batch now and save it for the unborn — this soup freezes relatively well.


  • 1 tablespoon olive or canola oil
  • 1 large poblano chile, seeded and chopped (about ½ cup)
  • 1 cup chopped sweet onion (from 1 medium onion)
  • 4 small garlic cloves, finely chopped (about 1 Tbsp.)
  • 4 cups unsalted chicken broth
  • 2 (15½-oz.) cans white great Northern beans, drained and rinsed
  • 1 (15-oz.) can green enchilada sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 3 cups coarsely shredded, cooked chicken (about 1 rotisserie chicken)
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • Thinly sliced radishes
  • Sour cream

Also Read :- How To Make Any Soup Thicker

step 1

Heat Oil Painting in a large Dutch roaster over medium-high. Add poblano and sweet onion; chef, stirring sometimes, until tender, about 5 twinkles. Add garlic; chef, stirring constantly, until ambrosial, about 30 seconds. Stir in broth, sap, enchilada sauce, swab, cumin, and coriander. Bring to a poach, and cook, stirring sometimes, about 5 twinkles. Using back of ladle, gently crush sap. Stir in chicken ; continue stewing until hotted through, about 5 twinkles. Stir in cilantro. Garnish with radishes, sour cream, and fresh cilantro. Serve incontinently.


Let cooked soup cool to room temperature, one hour. Place in an airtight, freezer-safe vessel. Or fill a ziplock plastic freezer bag no further than three- fourths of the way full, and seal, pushing out any air. indurate until solid, at least four hours or over to six months.

Green Chile-Chicken Soup Recipe

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