Green Chile Chicken Soup
A warm, comforting bowl of tender shredded chicken and roasted green chiles in a rich, savory broth. This New Mexico-inspired soup brings just the right amount of earthy heat, finished with a squeeze of fresh lime and a handful of cilantro.
For 4 servings
- prep · ~20 min
Cook the chicken.
1.Place chicken breasts in a pot and cover with water (not listed, just for boiling).2.Bring to a boil over high heat, then reduce to a simmer.3.Cook until the chicken is no longer pink in the center, about 15-20 minutes.4.Remove chicken, let cool slightly, then shred with two forks. Set aside. - saute · ~6 min
Sauté the aromatics.
In a large dutch oven, heat the oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic, cumin, and oregano, stirring constantly until fragrant, about 30 seconds.
TIPDon't let the garlic burn — it turns bitter. Keep the heat at medium. - simmer · ~20 min
Simmer the soup base.
1.Add the chopped green chiles and diced potatoes to the pot.2.Pour in the 4 cups of water and stir well.3.Season with salt and black pepper.4.Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are fork-tender, about 15-20 minutes. - mix · ~5 min
Finish the soup.
1.Add the shredded chicken back into the pot.2.Stir well and let it warm through for another 5 minutes.3.Taste and adjust seasoning if needed. - serve
Ladle into bowls and garnish with fresh lime juice and chopped cilantro.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the green chiles under a broiler until the skin blisters, then steam in a bowl for 10 minutes to make peeling effortless.
- 2For deeper flavor, use homemade chicken stock instead of water — or add a chicken bouillon cube to the simmering water.
- 3Simmer the potatoes just until fork-tender; overcooking makes them mushy and clouds the broth.
- 4Shred the chicken while it's still warm — it pulls apart more easily and absorbs the broth better.
- 5Taste the green chiles before adding: if they're mild, consider adding a pinch of cayenne for extra heat.
- 6This soup thickens as it sits; thin it with a splash of water or broth when reheating.
- 7Make it ahead: the flavors meld beautifully overnight, so prepare a day in advance for best taste.
Adapt it for your goals.
Creamy version
Stir in 1/2 cup heavy cream or sour cream at the end for a richer, creamier soup that mellows the chile heat.
VegetarianVegetarian
Omit the chicken and use vegetable broth. Add a can of drained black beans and extra diced zucchini for protein and heartiness.
Bean and cornBean and corn
Add 1 cup of corn kernels and a can of drained pinto beans when you add the potatoes — turns it into a chunky, Tex-Mex style bowl.
SpicySpicy
Include 1-2 minced jalapeños or serranos with the onion, and substitute half the green chiles with roasted poblano for a deeper, smokier burn.
Chicken tortilla soupChicken tortilla soup
Top with crispy tortilla strips, shredded Monterey Jack cheese, and diced avocado for a New Mexican classic twist.
Why this is on our healthy list.
Lean protein source
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in vitamin C
Green chiles are packed with vitamin C, which supports immune function and collagen production.
Potassium from potatoes
Potatoes contribute potassium, an essential mineral for heart health and fluid balance.
Low in fat
This soup uses minimal oil and lean chicken, making it a heart-friendly, low-fat meal option.
Hydrating and nourishing
The broth-based soup provides fluids and electrolytes, making it a comforting choice for recovery or cold weather.
Frequently asked questions
Yes — use two 4-ounce cans of diced green chiles (Hatch-style or mild). They're already peeled and roasted, so you can skip the roasting step.
