Green Chile Chicken Soup Recipe

4.67 from 3 votes

Green Chile Chicken Soup Recipe - hearty, rich chicken soup with green chiles, black beans, cannelleni beans, chicken and tomatoes!

Prep Time10

Cook Time40

Course: soups

Cuisine: southwest

Keyword: bean soup, chicken soup, gluten free, soup

Servings:

Calories: 438kcal

Author: Courtney O'Dell

1 pound boneless skinless chicken breasts chopped
1 medium onion chopped
1 tablespoon olive oil
4 garlic cloves minced
4 ounces chopped green chiles can be canned, fresh roasted, or frozen - thaw/drain before using
1 10 oz can Ro-tel diced tomatoes and green chilies
3-4 Guahillo medium or Cascabel (mild) chiles, dried
3-4 chiles de arbol hot, dried, optional
1 tablespoon Mexican oregano
1 teaspoon smoked paprika
2 bay leaves
1 teaspoon Celtic sea salt
1 teaspoon fresh cracked pepper
1 15 oz can white kidney beans drained
1 15 oz can black beans drained
2 14 oz cans low sodium chicken broth
½ cup shredded Monterrey jack cheese to garnish
½ cup chopped cilantro to garnish

Cut chicken breasts into 1" chunks and dice onion.
In large dutch oven or heavy pot, heat olive oil on medium high until shimmery, about 30 seconds.
Add chicken and onion to pot and cook, stirring occasionally, until lightly browned - about 3 minutes.
Stir in onion, cook until chicken is browned, another 5 minutes.
Stir green chiles, garlic, herbs, salt, and pepper, cook another 5 minutes, until fragrant and onions are browned.
Add Ro-tel, beans, chiles, and stock to pot.
Bring to a boil, and then reduce to low.
Simmer 15 minutes, until reduced and thickened slightly.
If you'd like a thicker soup more like a stew, you can stir in cornstarch or xantham gum slurry.
If you used dried chiles and rehydrated them in the soup as it cooked, you can remove them and mince (be sure to wear gloves to protect your hands from burning, remove the seeds and membranes before mincing to add back into soup.)
Top with shredded Monterey jack cheese and chives, if desired.