• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beyond Mere Sustenance logo
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • HOME
    • ABOUT
    • RECIPES
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home • Soups and Stews • Creamy Green Chile Chicken Soup

    Creamy Green Chile Chicken Soup

    Published: Oct 27, 2022 · Last Modified: Dec 16, 2022 by Beyond Mere Sustenance with 2 Comments· This post may contain affiliate links · This blog generates income via ads ·

    Share this post!

    262 shares
    • Share16
    • Twitter

    This post may contain affiliate links, see my Privacy Policy and Disclosure Statement

    This healthy "kicked up" Creamy Green Chile Chicken Soup features rotisserie chicken, cannelini beans, Hatch green chile, and healthy vegetables in a cream-style green chile broth... Garnish it with tortilla strips, cilantro, cotija, lime wedges, even sliced avocado, and make it extra special. With a little focus, you can have this healthy soup on the table in 30 minutes. Pour a cold one and enjoy!

    Hatch Green Chile Chicken Vegetable Soup in a red ceramic bowl with my hand and a spoon.
    Jump to:
    • 👩🏻‍🍳 Tamara Talks - About New Mexico and Hatch Green Chile
    • 📋 Green Chile Chicken Soup Ingredients
    • 🔪 Instructions
    • ❓ FAQ
    • 💭 Tips
    • 🥘 Substitutions
    • 📖 Recipe
    • 🌶 More Hatch Green Chile Mains
    • 💬 Comments

    👩🏻‍🍳 Tamara Talks - About New Mexico and Hatch Green Chile

    NOTE: This post was originally published in December 2013, making it one of the very first posts on Beyond Mere Sustenance. While I made some minor updates in 2020, it really needed a complete overhaul. I did want to keep this section mostly intact because it has some good information about New Mexico and its chile! You'll find the original photo at the end of the post, and the recipe has evolved quite a bit...

    Luminarias and an old mission church in New Mexico by Larry Lamsa.

    New Mexico, the "Land of Enchantment," may conjure up images of endless, brilliant blue skies, craggy desert "sky islands," or the historic plazas of Santa Fe, Albuquerque, and Mesilla peacefully lit by luminarias or farolitos...

    New Mexicans, natives and transplants alike, probably want to talk about "chile", not "chili," and will probably digress to a discussion of which is better - red or green. I called New Mexico "home" for 22 years, and it truly is an enchanting place. Its unique culinary culture is certainly part of its charm.

    For my readers unfamiliar with New Mexico and its chile culture, it's all about a pod. Chile, not chili, is a plant that produces edible pods. "Red" chile and "green" chile are produced by the same plants. The red chile pod remains on the plant until it is fully ripened. The green chile is picked earlier. New Mexico is the only state with an official state question: "Red or Green?" Now that we have that settled, we can move on to distinctions between the two 🙂

    Hatch green chile... only in New Mexico!

    I've written previously about Chimayo red chile, the amazing chile found in the northern part of the state. Hatch, New Mexico - and surrounding farming villages - in the southern part of the state produces the fragrant, spicy pods that are roasted in giant chile roasters in late August and early September all over the state.

    This 2022 version of green chile chicken soup features a creamy broth that starts with masa flour, and puréed chicken broth and green enchilada sauce. It's a little bit like a green chile chicken enchilada soup! It gets finished off with the cream of your choice. I really like this dairy-free half and half. Other than going creamy with the broth, the soup is much the same.

    📋 Green Chile Chicken Soup Ingredients

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    Ingredients for creamy green chile chicken soup including Hatch chile, vegetables, spices, cooked chicken, etc.
    • vegetable or canola oil
    • onion
    • carrots
    • bell pepper
    • zucchini
    • masa flour - I love the hint of corn tortilla flavor that masa flour brings to the soup. You can substitute regular or gluten free wheat flour if you prefer!
    • garlic
    • ground cumin powder
    • cooked chicken - If you prefer chicken thigh meat, it's a great substitute! Choose boneless and skinless.
    • chicken broth or stock
    • green chile sauce - I like this Hatch green chile enchilada sauce, but you can use something like this green chile sauce or this green chile sauce. If you use salsa verde (I keep this one in my fridge!), make sure it includes green chile, and not just tomatillos. The tomatillos have a more tart flavor.
    • green chile - Hatch green chile is always my preference, but I can't always get it. On photo day, I had 45 pounds of roasted Hatch green chile that we brought home from Las Cruces in September 2022. I have also used the Hatch green chile store to order fresh roasted and frozen green chile. You can use canned green chile, frozen green chile, or roasted, peeled, and chopped poblano chiles.
    • cannelini beans - I like dried cannelini beans, canned cannelini beans, or Peruvian mayocoba beans in this chicken soup recipe, but you can substitute black beans, red beans, pintos, etc.
    • cream - I really like this dairy-free half and half. I am not lactose intolerant, but I avoid it when I can. This one has lots of creamy richness. You can use regular half and half, whole milk, or whatever you prefer.

    Suggested Garnishes

    • avocado
    • cheese - I like crumbled cotija, but queso fresco, and sharp cheddar are great options. Choose your favorite!
    • lime wedges
    • fresh cilantro
    • tortillas strips - I do air fryer tortilla strips, but you can use purchased chips, or make them using your preferred method.
    • scallions

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    🔪 Instructions

    Step 1 - Aromatics - onion, carrots, bell pepper, zucchini, sauté in a bit of olive oil with ground cumin and garlic.
    • Step 1 - Add olive oil to a large pot over medium-high heat. Sauté the aromatics - onion, cumin, carrots for a minute before adding garlic, zucchini, and red bell pepper.
    Step 2 - Sauté the veggies and garlic until fragrant, and beginning to brown.
    • Step 2 - Stir until onion begins to soften. Add the cumin. Stir for another minute. Sauté until beginning to brown.
    Step 3 - Purée the Hatch green chile enchilada sauce and chicken broth.
    • Step 3 - Purée the Hatch green chile enchilada sauce (or equivalent) and chicken broth.
    Step 4 - Add the masa flour, and lightly brown. Add the corn.
    • Step 4 - Stir in the corn. Add the masa flour, and lightly brown (1-2 minutes).
    Step 5 - Add the puréed broth/enchilada sauce. Stir to thicken.
    • Step 5 - Add the puréed broth/enchilada sauce, cooked chicken, and chopped green chile. Stir while bringing it up to a boil to thicken. Reduce heat to a low simmer. Simmer the soup to meld the flavors and tenderize the vegetables (about 5 minutes). NOTE: Add additional chicken broth as needed.
    Step 6 - Simmer the soup to meld the flavors and tenderize the vegetables.
    • Step 6 - Stir in the cream. Heat thoroughly, but do not boil! Boiling it after the cream is added may cause curdling. Gently return to a simmer before serving.
    • Prepare the toppings - While soup simmers, prepare the toppings. I prefer to bake my tortillas. I spray both sides of tortillas, then cut in strips or triangles. Arrange in a single layer on a baking sheet, place in 375° oven and bake until golden brown. You can shallow fry them in hot oil if you're so inclined. Chop the scallions and cilantro, crumble or grate the cheese, slice the lime.
    The green chile chicken enchilada soup in a cast iron pot with garnishes.

    ❓ FAQ

    Is this green chile chicken soup good leftover?

    YES! I recently had a bowl for lunch the next day, and the following evening, we re-heated it for dinner after a very busy day. Re-heat it gently in a covered pan or microwave. Use a hand whisk to reincorporate if the soup separates.

    Can I freeze leftover creamy-style soups like this one?

    Yes. The best way to thaw frozen creamy soups is in the refrigerator overnight. Sometimes creamy soups separate when frozen. Use a hand whisk to reincorporate if the soup separates.

    I can't get Hatch green chile. What else can I use?

    You can roast poblano or Anaheim chiles. Peel and see them before chopping like you would Hatch chile. You can get Hatch green chile in many markets now in the freezer section (I buy Bueno chile here in south Texas regularly). Hatch chile is also available canned.

    Why use masa flour to thicken the soup?

    Masa flour adds a hint of corn tortilla to the soup that is really delicious. It is also gluten free if that is a concern. Of course regular wheat flour or gluten free flour is fine.

    Can I make this soup with uncooked chicken?

    Yes! Sauté boneless, skinless cubed chicken with the onions and vegetables.

    💭 Tips

    Be flexible with the ingredients - I regularly make homemade stock, and almost always have a quart or two in the freezer. I also keep good quality stock in my well-stocked pantry. While I prefer to start with dried beans, I keep a variety of canned beans in my pantry as well. I'm usually making this soup recipe on a weeknight, and the convenience of canned beans cannot be overstated.

    This southwest-inspired soup is a great way to use rotisserie chicken, leftover cooked chicken, or even Thanksgiving turkey. It's a great time saver as well!

    🥘 Substitutions

    • hominy is a great substitution for corn
    • cubed butternut squash or sweet potatoes work well in place of the carrots
    • regular wheat flour doesn't provide the hint of corn tortilla to the soup that masa does, but it will still taste great!
    • substitute your favorite beans for the cannelini beans
    • if you have littles that won't eat green chile omit it
    • green beans are a good stand in for the zucchini
    Signature in red and green with chiles and limes. Healthyish Latin cuisine.
    A close up of green chile chicken enchilada soup in a white bowl.

    📖 Recipe

    A white ceramic bowl of creamy green chile chicken soup with fresh toppings.

    Creamy Green Chile Chicken Soup

    Tamara Andersen
    A healthy "kicked up" cream-style soup with cooked chicken, Hatch green chile, vegetables, and southwest flavors!
    Dairy Free
    Gluten Free
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Save RecipeSave Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Dishes, Soups and Stews
    Cuisine Mexican/Southwest
    Servings 6 servings
    Calories 384 kcal

    Useful Equipment

    • food chopper

    Ingredients

    • 1 tbsp. vegetable or canola oil
    • 3 cloves garlic - minced
    • 1 medium onion - chopped
    • 3 carrots - small dice
    • 1 bell pepper - small dice
    • 1 tsp. cumin powder - or 2 if you like cumin!
    • 2 tablespoons masa flour
    • 12 ounces cooked chicken breast - cubed
    • 1 cup chicken broth or stock
    • 1 can Hatch green chile enchilada sauce - or similar (about 2 cups)
    • ¾ cup corn kernels or hominy - fresh, frozen, or canned
    • ¾ cup green chile - preferably Hatch, chopped
    • 1 can cannelini (or other) beans - rinsed and drained
    • 1 cup half and half - dairy or non-dairy; see Ingredients section in the pot

    Toppings

    • 4 corn tortillas - cut in strips, baked, air fried, or fried
    • 2 ounces cotija - grated or crumbled
    • ½ cup cilantro - stems removed and chopped
    • 2 scallions - chopped
    • 1 lime - cut in wedges

    Instructions

    Soup

    • Sauté the aromatics in a large pot over medium-high heat, add olive oil. Add garlic, onion, carrots, zucchini, and red bell pepper.
    • Stir until onion begins to soften. Add the cumin. Stir for another minute. Sauté until beginning to brown.
    • Purée the Hatch green chile enchilada sauce (or equivalent) and chicken broth.
    • Stir in the corn. Add the masa flour, and lightly brown (1-2 minutes).
    • Add the puréed broth/enchilada sauce, cooked chicken, and chopped green chile. Stir while bringing it up to a boil to thicken. Reduce heat to a low simmer. Simmer the soup to meld the flavors and tenderize the vegetables (about 5 minutes). NOTE: Add additional chicken broth as needed.
    • Stir in the cream. Heat thoroughly, but do not boil! Boiling it after the cream is added may cause curdling.
    • While soup simmers, prepare the toppings.

    To serve

    • Ladle soup into soup bowls. Garnish as desired, and enjoy!

    Notes

    I use the cooked chicken breast from a rotisserie chicken, and if I don't have it, I will cube raw chicken breast and cook it with the onions and vegetables. 
    Cumin is another strong flavor. Feel free to adjust for your own taste.
    I often use boneless, skinless chicken thighs instead of breast. Obviously, that changes the macros.
    Macronutrients are an approximation for reference only. I used 12 ounces of cooked chicken breast, a full can of Hatch green chile enchilada sauce, and 1 cup of Ripple non-dairy half n half. Your results will vary.

    Nutrition

    Calories: 384kcal | Carbohydrates: 33g | Protein: 27g | Fat: 15g

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com
    Hatch green chile chicken vegetable soup in a red stoneware bowl with crumbled cotija, cilantro, lime wedge, a spoon, and a cutting board with additional toppings.
    My original Hatch Green Chile Chicken Vegetable Soup (circa 2013)...

    🌶 More Hatch Green Chile Mains

    • Healthy Bison Burgers with Hatch Chile
    • Mexican Picadillo with Hatch Chile
    • 15 Ridiculously Tempting and Healthy Hatch Green Chile Recipes
    • Panera Chicken Tortilla Soup
    • Spicy Albóndigas Soup
    • Hatch Chile Salmon Cakes
    • Pork and Hatch Green Chile Stew
    • Traditional Flat Hatch Chile Enchiladas with an Egg

    More Soup and Stew Recipes

    • Peruvian Beef Stew (Seco de Carne)
    • Picadillo Soup
    • Peruvian Beans
    • Vegan Mexican Squash Soup

    Share this post!

    262 shares
    • Share16
    • Twitter

    Reader Interactions

    Comments

    1. Jim Lowell says

      December 17, 2013 at 10:20 pm

      That looks good!

      Reply
      • Tamara says

        December 18, 2013 at 9:02 am

        Try it, you'll like it... 😉 Thanks Dad!

        Reply

    I'd love to hear from you! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A photo of Tamara Andersen in floral top in front of ficus tree.
    Cuzco, Peru in 2022...

    A Little About Me

    Hola from the Rio Grande Valley in south Texas! I'm Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance. Read more→

    Popular Recipes

    • Homemade Tajín Recipe (Copy Cat)
    • Peruvian Beans
    • Moroccan Carrot Salad With Lemon Dressing
    • Curried Okra and Eggplant with Chick Peas

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy and Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Get in Touch

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Copyright © 2022 Beyond Mere Sustenance