Alright, folks, gather 'round because I’m about to drop some soup wisdom on you. You know how sometimes you want comfort, but you also want a little zing? Enter this cozy green chile chicken soup with potatoes and salsa verde. It’s the kind of soup that makes you feel like you're wrapped in a blanket, but also like you're living your best spicy life. Get ready for your taste buds to have a cozy fiesta!
The best time to eat this delicious soup is anytime the weather turns chilly, or really, whenever you’re in need of comfort. But if we’re getting specific, it’s perfect after a long, wintery day when you need something easy to make that’ll instantly make you feel like you’ve got your life together. Basically, green chile chicken soup is always a good idea, but it's extra perfect when you're wrapped in a blanket and the world is outside being cold.
This fantastic soup was inspired by my husband’s time living in New Mexico, where he ate many unforgettable bowls of green chile chicken soup, and we've been hooked ever since.
Jump to:
Why You'll Love My Green Chile Chicken Soup
Ultimate Cozy Comfort Soup
This soup is what happens when comfort food meets a little spice kick. The green chiles bring that smoky, tangy vibe, while the cream of chicken wraps you in the culinary equivalent of your coziest sweater.
Weeknight Dinner? Nailed It.
Got 30 minutes? Cool, because that’s all you need to whip this up. It’s the perfect “I’m too tired to think, but I still want something amazing” meal. Bonus: It reheats like a boss for those busy weeknight leftovers.
You Get Southwest Flavors Without Leaving Your Kitchen
Green chiles, tender chicken, and just the right blend of spices—this soup tastes like you went on a foodie road trip to New Mexico but skipped the packing and plane ticket.
Because Green Chiles Are a Whole Mood
They’re smoky, spicy, and kind of addictive. Once you taste how they transform this soup, you’ll wonder why you don’t have a permanent stash of green chiles in your kitchen.
Ingredients for Green Chile Chicken Soup
This cozy green chile chicken soup uses simple ingredients to create delicious soup magic!
- diced cooked chicken - Rotisserie chicken works great!
- potatoes
- milk
- cream of chicken soup
- green chiles - Use mild or hot green chiles depending on your taste.
- salsa verde - I love 505 Southwestern green chile salsa.
- garlic powder
- cumin
- salt and pepper - to taste
See recipe card for quantities.
Instructions
Green chile chicken soup is incredibly easy to make and only gets better after a day or two in the fridge.
- Peel and dice the potatoes into roughly 1-inch pieces. Boil until fork tender.
- While the potatoes are cooking, combine the cream of chicken soup, milk, and water in a large soup pot, whisking to combine.
- Add in cumin, garlic powder, green chiles, salsa verde, and diced chicken. Heat on low on the stove top, stirring occasionally.
- When potatoes are done, drain in a colander and add to soup mixture.
5. Simmer soup pot on the stove over low/medium heat until everything is heated through and the soup has thickened slightly. Add salt and pepper to taste. This soup is great to make ahead; the longer the soup sits, the more the flavors meld and the chiles intensify. Yum!
6. Store leftover soup in the fridge for 3-4 days. Reheat in the microwave or on the stove. If the soup is too thick, add more milk or broth. If the soup is too thin, you can mash a few of the potatoes into the soup to help thicken the broth.
Toppings for Green Chile Chicken Soup
Toppings like shredded cheese (Cotija is my favorite!), sour cream, cilantro, and crispy tortilla strips add the perfect finishing touch to green chile chicken soup.
Substitutions
- Chicken - Diced turkey works great in place of chicken.
- Potatoes - I like to use all-purpose russet potatoes, but red potatoes or Yukon golds can be subbed.
- Cream of Chicken Soup - Cream of mushroom or cream of potato can be swapped in if needed.
- Milk - If you like your soup more creamy, you can use 2 soup cans full of milk instead of one milk and one water.
How to Make Green Chile Chicken Soup Spicy
If you're craving spice, you can use hot green chiles or add diced jalapeños, a splash of hot sauce, or some cayenne pepper. Just keep in mind the longer the soup sits the more the heat intensifies.
What is in Salsa Verde?
Salsa verde is a type of salsa made with green ingredients. The exact ingredients can vary depending on the recipe, but the key components typically include tomatillos, chiles such as jalapenos or serranos, onion, garlic, cilantro, lime juice, and salt. For this recipe, choose your favorite green salsa. I like 505 Southwestern Green Chile Salsa, made with delicious Hatch Valley green chiles.
How to Store Green Chile Chicken Soup
To store leftover soup, let it cool completely at room temperature, then transfer it to an airtight container. Store the soup in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the soup. Transfer it to a freezer-safe container or a resealable freezer bag, leaving some space for expansion. The soup can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove over low heat, adding a little extra water or milk if needed to adjust the consistency.
Top Tip
Don't drain the can of green chiles before adding them to the soup. The liquid adds extra flavor that makes this soup mucho delicioso!
FAQ
Yes, using store-bought rotisserie chicken is a great time-saving option! Shred the chicken and add it to the soup when you would normally add the cooked chicken.
Yes, you can use other types of potatoes like red potatoes or Yukon Golds. Just be sure to dice them into 1-inch pieces and cook until fork tender.
This soup pairs well with crusty bread, cornbread, or a side salad. You can top it with sour cream, shredded cheese, crunchy tortilla strips, and fresh cilantro for added flavor and texture.
If the soup is too thick, you can add more water or milk to reach your desired consistency. If it's too thin, simmer it longer to allow it to thicken up, or you can mash a few of the potatoes into the soup to help thicken the broth.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with cozy green chile chicken soup:
Cozy Green Chile Chicken Soup with Potatoes and Salsa Verde
Equipment
- cutting board to chop the potatoes and chicken
- chef's knife to chop the potatoes and chicken
- soup pot or dutch oven for combining all ingredients and simmering the soup
- measuring cups and spoons for accurately measuring ingredients
- whisk to combine the liquid soup ingredients
- wooden spoon to stir the soup as it simmers
- can opener to open the cans of soup and green chiles
- soup ladle to serve the soup into bowls
Ingredients
- 6-8 medium russet potatoes
- 2 cans cream of chicken soup (10.5 ounces each)
- 1-¼ cups milk (one soup can full)
- 1-¼ cups water (one soup can full)
- 2 cans green chiles (4 ounces each)
- ¼ cup salsa verde
- 1-½ cups diced cooked chicken
- salt and pepper to taste
Instructions
- Peel and dice the potatoes into roughly 1-inch pieces. Boil until fork tender, 10-12 minutes.
- While the potatoes are cooking, combine the cream of chicken soup, milk, and water in a large soup pot, whisking to combine.
- Add in cumin, garlic powder, green chiles, salsa verde, and diced chicken. Heat on low, stirring occasionally.
- When potatoes are done, drain in a colander and add to soup mixture.
- Simmer soup pot on the stove over low/medium heat until everything is heated through and the soup has thickened slightly. Add salt and pepper to taste. The longer it simmers, the better the flavor will be!
Notes
If the soup is too thick, add more milk or broth. If the soup is too thin, you can mash a few of the potatoes into the soup to help thicken the broth.
Comments
No Comments