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    Green Chicken Chili Soup

    This versatile green chicken chili soup recipe can be made ahead as a freezer meal, made just a few hours ahead in a slow-cooker, or even cooked right away on the stove top.

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    Green chicken chili verde soup in a bowl with avocado, lime and cilantro

    Green Chicken Chili, but Make It Soup!

    Salsa verde (store-bought or homemade, whatever works for you!), canned white beans, and—one of our favorite flavor-giving ingredients—canned green chilis make this easy chicken chili verde soup a total breeze. We’ve got instructions for how to make it as a make-ahead freezer meal, in the Crock Pot, or even just on the stove top—whatever method you pick, you’ll wind up with a bowl of lightly spicy, hearty, white bean-studded chicken chili soup that’s low-carb, keto-friendly and sure to please the whole family.

    Ingredients laid out for Green Chicken Chili Soup with chicken stock, onions, green bell peppers salsa, garlic and beans
    Ingredients in a bowl Green Chicken Chili Soup with chicken stock, onions, green bell peppers salsa, garlic and beans
    Ingredients mixed in a bowl Green Chicken Chili Soup with chicken stock, onions, green bell peppers salsa, garlic and beans
    Ingredients in a freezer bag for Green Chicken Chili Soup with chicken stock, onions, bell peppers salsa, garlic and beans

    Chicken Verde Soup: Ingredients

    This Mexican-inspired, easy, green chili chicken soup bursts with bright, bold, satisfying flavors and is healthy to boot. What more could a person wish for? Here’s everything you’ll need to make this:

    • Olive oil.
    • Onion & garlic.
    • Chicken stock. Take note! You’ll need different amounts of stock depending on how you’re planning to cook the chicken soup recipe.
    • White beans. Great Northern, cannellini beans—whatever kind of white bean you’ve got or prefer is just fine.
    • Jarred salsa verde. Or use homemade, if you’ve got it!
    • Can of green chilis. Mild, with a hint of sweetness and smoke, canned green chilis make everything better.
    • Green bell pepper, chopped
    • Jalapeño. We love a little kick, but for this green chicken chili we choose to seed the jalapeño to cut down on the spice and make sure this soup is family-friendly. That said, if you like it hot, leave the seeds in.
    • Chicken breast.
    • Spices! Cumin & chili powder
    • Fresh lime juice
    Onions sautéed in olive oil in a stock pot
    Green Chicken Chili Soup in a stockpot getting ready to be simmered
    cooked Green Chicken Chili Soup in a stock pot with a wooden spoon
    Green Chicken Chili Soup with avocado and cilantro in a soup pot

    Our Best Freezer Meal Tips

    If you’re new to freezer meals, welcome! Welcome to the wild world of feeling extremely on top of it all the time. Or at least, in those glorious moments when you remember that your freezer is full of meals that are ready whenever you are. Here are a few of our best make-ahead meal beginner tips:

    1. This may seem like a no-brainer, but it’s worth mentioning that it’s important to buy freezer bags, NOT just regular zip-top bags. Not all one-gallon zip-top bags (like Ziploc) are meant for freezing. Just check the label and be sure you’re buying freezer bags, which are thicker than regular and made to withstand months in the freezer.
    2. Label label label! Use a sharpie to label your freezer meals with the date you made them, and the name of the recipe. If you’re feeling really ambitious, it’s also nice to label the bags with a “good until” date, too. For this low carb salsa verde chicken soup, it’s good for three months from the date you freeze it.
    3. When in doubt, throw it out. The old adage holds true! If you’re not sure (or forgot to label the bag) don’t take chances. If there’s ever a time to order pizza, its when the alternative is a mystery bag from the back of the freezer.
    frozen green chicken chili soup in a crockpot
    Green Chicken Chili Soup in a slow cooker with a wooden soon

    Tools You’ll Need:

    The tools you’ll need to make this chicken chili verde soup will depend on which green chili chicken soup recipe variation you decide to make. You’ll definitely need:

    And you might need:

    Slow cooker green chicken chili soup in a crock pot with a wooden spoon
    green chicken verde soup in a bowl with avocado and lime

    More Easy Freezer Meals We Love:

    Chicken and freezer—they’re so MFEO.

    green chicken chili soup in a bowl with limes, cilantro and white beans

    How Did You Make It?

    Did you make this chicken verde soup in the slow-cooker? Or as a freezer green chicken chili? Or did you just go ahead and cook it for dinner tonight? Let us know! Snap a photo of your green chicken chili soup, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper so we can see!

    Related Recipes

    Green Chicken Chili Soup

    Originally published: February 25, 2020

    • Serves: 6
    • Prep Time:  15 min
    • Cook Time:  36 min
    • Calories: 244
    Print Recipe Pin Recipe

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 small yellow onion, diced
    • 1 green bell pepper, diced
    • 1 jalapeño, seeded and minced
    • 4 garlic cloves, minced
    • 3 cups chicken stock
    • 1 (14 ounce) can white beans such as navy beans, cannellini beans or “great northern”, drained and rinsed
    • 1 (16 ounce) jar salsa verde
    • 1 (4 ounce) can green chilis
    • 1½ pounds boneless, skinless chicken breast, 2-inch cubed
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon sea salt
    • 2 tablespoons lime juice
    • Diced avocado, for serving
    • Minced cilantro, for serving

    Method

    1. In a large pot, heat the olive oil over medium heat until glistening. Add the onion and bell pepper and cook, stirring, until softened, 5 minutes. Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.

    2. Stir in 3 cups chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 30 minutes.

    3. Stir in lime juice and serve with avocado and cilantro.

    Note: To make ahead, (reduce the chicken stock to use only 2 cups) cool the soup and add it to a freezer ziplock bag or airtight container. Store in the freezer for up to 1 month. When ready to use, thaw out and reheat in a pot over medium heat on the stove or in a crockpot on high for 4 hours.

    To make in a slow-cooker:

    1. In a large skillet, heat the olive oil over medium heat until glistening. Add the onion and bell pepper and cook, stirring, until softened, 5 minutes. Stir in the jalapeño and garlic and cook until fragrant, 1 more minute.

    2. Transfer the onion mixture to the base of a slow-cooker. Stir in just 1 cup chicken stock, white beans, salsa verde, green chilis, chicken, cumin, chili powder and salt. Cook on high for 4 hours or low for 8 hours.

    3. Stir in lime juice and serve with avocado and cilantro.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories244
    • Protein38 g
    • Carbohydrates14 g
    • Total Fat7 g
    • Dietary Fiber2 g
    • Cholesterol66 mg
    • sodium1008 mg
    • Total Sugars6 g

    Green Chicken Chili Soup

    Questions & Reviews

    Join the discussion below.

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    • Rigdon

      Can I make this green chicken in a Dutch oven?

      Yes, hope you enjoy!

    • Carol G

      Can I use ground chicken in this?

      sure!

    • Mariano

      How big is your serving size?

      We don't have yield yet for most recipes, we are working on getting that added in the future. But this soup serves 6 people. Hope you enjoy Mariano!

    • Z

      It was so good , only a bit spicy for me. How can you cut spice a little without taking from flavor ?

      You could use less jalapeno or omit it completely. Hope this helps!

    • Donna Green

      What could I use in place of canned green chili's ? Don't have Pablano pepper either

      You can just leave them out.

    • Lola

      I was looking for a recipe to use up some excess rotisserie chicken. This fit the bill as I has most of the pantry items on hand. The only change I made was to chop up two poblano peppers I has that were almost by their best by date. I didn’t purée the beans as I like them whole. Just mashed a few at the end to thicken.
      I’ve never had green Chili and honestly I wish I had tried this sooner! A winner all around! Delish and a keeper!

      Thank you, that's so great to hear Lola! We are so glad you loved it!

    • Joe Malon

      This was great! Wanted a simple dinner to go with the Oilers/Leafs game. Fit the bill and more. Perfect spice (I’ll never be able to replicate since I NEVER measure) and super easy to make. This will be made again!!!

      Thanks Joe, so glad you loved it!

    • Kat

      This soup was fantastic! And reheated great. A little spicy in a good way.

      Thanks Kat, so glad you loved it!

    • Katy

      Very good. Really nice spice level. I didn’t add any salt as salsa verde is usually fairly salty and since we also added some tortilla chips and a little cheese, we didn’t miss it at all! The delicious umami lingers on long after the last bite!

      Thanks Katy, so happy you enjoyed it!

    • Barbara

      This has become my go-to chicken chili soup. It’s very flavorful and quick to get on the table. I make it on the stovetop with a couple of changes. I sub one large roasted hot hatch chili in place of the canned green chilis; sub chopped red bell pepper for green bell pepper and add 2 Tblspns Maseca (corn flour) to thicken and flavor the soup base. I also eliminate the jalapeño pepper. It is still very spicy. I serve this with shredded smoked cheddar cheese & cilantro.

      So glad you love it Barbara, your changes sound yummy!