Description

This Rich, Hearty Green Chicken Chili Soup is a comforting, dairy-free dish packed with bold flavors from poblano peppers, Hatch green chiles, and a blend of spices. Tender shredded chicken thighs simmer in a savory broth with beans, corn, and salsa verde, creating a warming, nutritious meal perfect for chilly days or anytime you crave a flavorful soup.

Ingredients

Vegetables and Aromatics

1 large Vidalia onion, diced
2 large poblano peppers, diced (keep seeds in for extra heat)
1 jalapeño, diced (keep seeds in for extra heat)
4 cloves garlic, finely chopped
1 cup corn, fresh, canned, or frozen and thawed
2 (4oz) cans Hatch green chiles, mild or hot
1 medium lime, juiced

Protein

1½ lbs chicken thighs, boneless, skinless (about 6 thighs)
1 can Great Northern beans or other small white beans, including liquid

Liquids

3 Tbsp extra virgin olive oil
1 quart low-sodium chicken broth
½ cup salsa verde

Spices

2 tsp ground cumin
1 tsp Kosher salt
½ tsp sweet paprika
½ tsp dried oregano
¼ tsp freshly ground black pepper

Serving Suggestions

Sliced avocado
Sour cream (dairy-free alternatives if desired)
Pickled jalapeño
Chopped onion
Cilantro

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Instructions

Sauté the veggies: Heat 3 Tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the diced onion, poblano peppers, and jalapeño. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften. Then stir in the Hatch green chiles and chopped garlic, cooking for an additional minute to release their aromas.
Add the spices: Mix in the corn, ground cumin, kosher salt, sweet paprika, dried oregano, and black pepper. Stir thoroughly to combine the spices evenly with the vegetables and chilies.
Cook the chicken: Pour in the chicken broth and salsa verde, and bring the mixture to a rapid boil. Submerge the chicken thighs fully into the soup, cover the pot, then reduce the heat to medium—maintaining more than a gentle simmer—and cook for 35 minutes until the chicken is tender and cooked through.
Shred the chicken: Using tongs or a slotted spoon, carefully transfer the cooked chicken to the bowl of a stand mixer fitted with a paddle attachment (some vegetables can come along). Turn the mixer on medium speed to shred the chicken completely in about 1 minute. Alternatively, shred the chicken manually using two forks on a cutting board. Return the shredded chicken to the soup.
Finish the soup: Stir in the can of Great Northern beans along with their liquid and the fresh lime juice. Taste the chili and adjust seasoning if necessary. Serve immediately, garnished with your choice of sour cream, sliced avocado, cilantro, pickled jalapeños, and chopped onion for extra flavor and texture.

Notes

Nutrition facts exclude toppings, so add nutritional values accordingly if using additional garnishes like sour cream or avocado.
Freeze leftovers after cooling completely, dividing into freezer-safe containers or silicone Souper Cubes. Add garnishes only after reheating. The soup can be stored in the freezer for up to 6 months.
To reheat, thaw overnight in the refrigerator or heat frozen portions on the stovetop over medium heat or in a microwave at 50% power until hot throughout.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American Southwest