Green Chile Chicken Soup

Green Chile Chicken Soup is flavorful and hearty – packed with veggies, beans, and chicken, it is the perfect thing to whip up for a quick and satisfying fall dinner.

Green Chile Chicken Soup | #soup #recipe

It is officially soup season, and I am so excited about it! One of my absolute favorite things to make on fall weekends is a big pot of soup. This Green Chile Chicken Soup is the first soup I made this fall, and we absolutely loved it. It is so flavorful and is packed with tons of veggies, chicken, and beans – filling, healthy, and delicious.

And today is Mystery Dish day! Our host this month is Zainab from Blahnik Baker. She was one of the first friends I made in the blog world and she is just the best – if you haven’t seen her blog I definitely recommend it. You will love her and all of her delicious baked goods!

Green Chile Chicken Soup | #soup #recipe

For some reason, I had a hard time with this month’s ingredients. The list was:

Sesame seeds
Green chiles
Green tea or matcha powder
Feta cheese
Pinto beans
White wine
Prickly pear cactus

and we had to use 3. I was feeling so un-creative, but then at the last minute was inspired by Green Chiles and decided to make green chile chicken soup. And in the end, I used FOUR ingredients – green chiles, pinto beans, cardamom, and feta.

Green Chile Chicken Soup | #soup #recipe

This soup is so easy to make and is full of tons of healthy ingredients – onions, carrots, celery, chicken breast, pinto beans, tomatoes and of course green chiles. It is packed with flavor and nutrition. I served it topped with fresh lime juice, which brightens up all the flavors. Then I garnished with chopped cilantro and some feta cheese.  The southwestern / Mexican flavors in this soup are delicious, and it is the perfect fall dinner!

Green Chile Chicken Soup | #soup #recipe

Green Chile Chicken Soup

Green Chile Chicken Soup

Green Chile Chicken Soup is flavorful and hearty - packed with veggies, beans, and chicken, it is the perfect thing to whip up for a quick and satisfying fall dinner.


  • 2 boneless skinless chicken breasts
  • 2-3 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 Tablespoon chili powder
  • 2 teaspoons cumin
  • 3 cardamom pods
  • dash cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (4oz) cans diced green chiles
  • 1 (28oz) can crushed tomatoes
  • 1 (15 oz) can pinto bean, drained and rinsed
  • 4 cups low sodium chicken broth
  • 2 cups water


  1. Heat 1 tablespoon olive oil in a large dutch oven over medium high heat. Season chicken breasts with salt and pepper and add to pot. Cook about 5 minutes per side, until golden brown and cooked through. Remove chicken to a plate.
  2. Turn heat down to medium and add 1 - 2 tablespoons more oil (depending on how much oil is left after cooking chicken). Add the onion and cook until starting to soften, about 3 minutes. Add the carrot and celery and cook 5 - 7 minutes until onions are browned and vegetables are starting to soften, stirring occasionally. Add garlic, chile powder, cumin, cardamom, and cayenne and stir constantly for a minute. Stir in salt and pepper.
  3. Add tomatoes and chiles and cook for 3 minutes.
  4. Add broth and water and bring mixture to a simmer. Simmer for 15 minutes.
  5. In the meantime, shred or dice the chicken.
  6. Puree half the beans in a food processor with a splash of stock or water.
  7. Stir pureed beans into soup. Then add cooked chicken and beans to the pot. Cook for about 5 more minutes. Discard cardamom pods.
  8. Serve soup with fresh lime juice squeezed on top. Garnish with cilantro and feta.


Can substitute any kind of bean for the Pinto beans. Can also garnish with cotija or cheddar cheese.

Mystery Dish Collage

  1. Green Chile Chicken Soup – Chez CateyLou
  2. Crockpot Chicken Chilli Stew – Yummy Healthy Easy
  3. Spiced Apple Crisp – I Want Crazy
  4. Kale Salad with Sesame-Lime Dressing – The Pajama Chef
  5. Spiced Mini Skillet Apple Crisp – Culinary Couture
  6. Pan Seared Pork Chops with Spicy Apple Chutney – Flavor the Moments
  7. Matcha Swirl Cheesecake – Baking a Moment
  8. Green Chile Cheese Pinwheels – I Dig Pinterest.
  9. Baked Apple Donuts with Cardamom Cream Cheese Glaze – Joyful Healthy Easy
  10. Vegan Gluten-Free Ginger Walnut Apple Pie Bars – The Sweet-Tooth Life
  11. Apple Feta Salad with Toasted Sesame Seeds – The Well Floured Kitchen
  12. Apple Cardamon Crisp – Blahnik Baker

It is soup season, and I am quite excited about it! Here are some of my faves.

Carrot Coconut Soup
Carrot Coconut Soup |

Creamy Tomato Orzo Soup made with Greek Yogurt
Creamy Tomato Orzo Soup with Greek Yogurt |

Best Vegetarian Chili
Best Vegetarian Chili |

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  1. says

    I could eat soup any day of the year, even when it’s 90 degrees out! But especially when the weather gets cooler, I always crave it. This green chile soup sounds so flavorful, Cate! Perfect for this time of year!

  2. says

    Ooh, I really like the cardamom in this soup! That definitely makes this stand out, as if I needed any more reason to love green chile chicken soup. It’s a staple comfort food in the fall! Great recipe Cate!


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