Easy Green Chicken Chili

5 from 3 votes

This Green Chili Chicken Soup recipe is easy to make, packed with protein, and full of flavor. Make it ahead, freeze it for quick weeknight meals, make it via slow cooker, or make it on the stovetop. Whichever way you make this soup, it will turn out delicious!

Prep Time10

Cook Time35

Total Time45

Course: Entree

Cuisine: Mexican-Inspired

Diet: Low Calorie

Servings: bowls

Calories: 242.91kcal

Author: Tracey Gene

Ingredients

2 tbsp Avocado Oil or substitute Olive Oil
1 tsp Apple Cider Vinegar
1 lb Chicken breast or tenders, or leave out if vegetarian
2 cups White Beans such as Great Northern Beans
1 White onion or substitute red onion, diced
4 Garlic cloves minced
1 Jalapeño minced, with or without the seeds
14.5 oz Green Chili minced (1 can)
3 cups Chicken Broth or sub Vegetable Broth
2 tsp lime
1 tsp Smoked Paprika
1 tsp Sweet Paprika
2 tsp Chili Powder
2 tsp Cumin
1 tsp Oregano
1 tsp Salt
½ tsp Black Pepper
3 Dried Bay Leaves

Toppings: Sour Cream, Cilantro, Green Onions, Hot Sauce, Avocado, and Cotija Cheese

Instructions

In a bowl, toss spices together (smoked paprika, sweet paprika, oregano, cumin, chili powder, salt, and black pepper).
Add avocado oil, apple cider vinegar, and add chicken (breast or tenders). Toss to coat the chicken.
In a large pot, add the coated chicken to the pan and sauté for about 5 minutes. Flip to continue cooking for about an additional 5-7 minutes, or until thoroughly cooked. Remove chicken and shred with two forks and set aside.
Add the white onion, garlic, jalapeño, and green chili and sauté for about 5 minutes.
Add chicken broth (or sub vegetable broth), white beans, and dried basil leaves. Bring to a boil, and reduce heat and simmer for about 10 minutes. Use an emersion blender or scoop about 1/2 cup of the beans and liquid to blend into a purée and add back to the pot.
Add the shredded chicken to the pot and simmer for an additional 10 minutes over medium heat. Stir in the lime juice and serve into bowls.
Add desired toppings (Sour Cream, Cilantro, Green Onions, Hot Sauce, Avocado, and Cotija Cheese) and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until hot. We prefer leftovers because the flavors develop more overnight.

Nutrition