Delicious Green Chili Soup is filled with chicken, corn, avocado, cheese and more! It’s perfect all year round and is always a crowd pleaser.
Chili verde = green chili
Some people are normal and only eat soup in the winter when the weather is cold. Well, I’m sure you’ve figured out by now that we’re not normal! We LOVE soup all year long.
We have a few staple soups that are always good to make. And we also like to try new soup recipes. Today, I’m excited to share with you a new recipe we tried for Chili Verde Soup (aka Green Chili Soup) that is similar to our Chicken Enchilada Soup and SO delicious!
This recipe is so flavorful and is filled with some of our favorite ingredients – corn, chicken, and green chilis. The combination of these foods is fantastic and made for such a great soup, especially with all the toppings (think cheese, sour cream, avocados…)
How to make Green Chili Soup
GARNISH. Add salt and pepper to taste and top with Monterrey Jack Cheese, sour cream and sliced avocados.
The great thing about this soup is it’s FANTASTIC just how it is! Plus, it can be personalized and added to with your own personal favorite ingredients. Play around and let us know what worked for you.
Tips + Storing Info
Hominy is made from kernels of corn. The process included soaking the corn in an alkaline solution which causes the grain to double in size. Hominy is commonly used in grits, corn tortillas, soups, stews, and casseroles.
Chicken stock has a richer flavor than chicken broth because the stock is made from boiling down the bones. Chicken broth is made from the meat of the chicken. If you only have broth that is totally fine!
To increase the heat, use some of the following ideas. You can either add them directly to the soup or have them on the side for those daring individuals to use. Try adding chopped green chilies, such as jalapenos, red chili flakes, tabasco, sriracha, or cayenne.
To make this soup ahead of time, cook the chicken and place it along with the other soup ingredients in an airtight, freezer safe, if applicable, container. Store in the fridge for 1-2 days or in the freezer for up to 3 months. If the soup was frozen, allow it to thaw overnight in the fridge. Cook according to the recipe directions.
Make this soup in a crockpot: Cook the chicken and throw it along with the soup ingredients into the crock pot. Cook on low for 4-5 hours or High for 2-3 hours or until hot and flavors have blended.
Make this soup in an instant pot: Put everything in the instant pot except the toppings, you can sear the chicken beforehand if you want to. Then turn it on high pressure for 15 minutes, let it naturally release pressure for 5 minutes.
STORE in an airtight container in the fridge for 3-4 days. FREEZE in a Ziploc or airtight container for 3-4 weeks.
For more chili & Soup recipes, check out:
- White Chicken Chili
- Crock Pot Green Chili Enchilada Soup
- Green Enchilada Pork Chili
- Taco soup
- Healthy chicken tortilla soup
- Mexican beef stew
Green Chili Soup Recipe
- 3 chicken breasts cooked and shredded
- 2 14.5 oz cans chicken broth
- 1 28 oz can mild green enchilada sauce
- 2 4 oz cans diced green chiles
- 2/3 c water
- 1 1/2 TB cumin
- 1 TB chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 2/3 c corn (if frozen, thaw out)
- salt and pepper
- Toppings: Monterrey jack cheese, avocado, sour cream
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3-4 hours
- Add salt and pepper to taste and top with Monterrey Jack Cheese, sour cream and sliced avocados.