Creamy Green Chile Chicken Soup

A bowl of creamy green Chile soup with avocado and lime.

5 from 1 reviews

This easy-to-make Creamy Green Chile Chicken Soup is perfect for a hearty dinner or for meal prep! With green chiles, salsa verde, chicken, and veggies it is Mexican-inspired comfort food. It’s also gluten and dairy-free, even though you would never guess it!


  • 2 teaspoons olive oil or avocado oil
  • 1 medium onion, diced fine
  • 1 green bell pepper, diced
  • 2 carrots, diced fine
  • 2 medium yellow potatoes, peeled and diced to ½” piece
  • 1 (4 ounce) can mild diced green chilis
  • 1 (15 ounce) can cannellini beans, rinsed and drained (optional)
  • 1 cup store-bought salsa verde
  • 2 cups cooked shredded chicken (rotisserie chicken works well here)
  • 6 cups chicken broth
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • ⅓ cup cashew cream (or heavy cream)
  • 1 tablespoon lime juice
  • 2 avocados, diced
  • ¼ cup minced cilantro
  • Sliced limes, for garnish


  1. Heat the oil in a large dutch oven. Once hot add onions, peppers, carrots, and cook, stirring occasionally, until very softened, about 10 minutes. 
  2. Add in the potatoes, green chiles, beans, salsa verde, shredded chicken, broth, salt and cumin and stir together. Bring up to a boil and then reduce heat to simmer until the potatoes are tender and the soup has slightly reduced, about 20-25 minutes.
  3. Stir in the cashew cream, lime juice and cilantro. Taste, and adjust the seasoning, adding in more salt or lime juice as needed.
  4. Serve hot with desired garnishes.


Cashew cream is essentially blended cashews that turn into a stable dairy-free heavy cream alternative. We have a whole Guide to Making Cashew Cream. If you don’t a dairy-intolerance, you can use heavy cream.

Keywords: Green Chile Soup


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