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Green Chile Chicken Soup
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5 from 4 votes

Creamy Green Chile Chicken Soup

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. 
Prep Time15 minutes
Cook Time45 minutes
Course: Dinner
Diet: Gluten Free
Keyword: Green Chile Soup
Method: Stovetop
Author: Lexi's Clean Kitchen


  • 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
  • cup cashew cream or heavy cream
  • 1 tablespoon lime juice
  • 2 avocados diced
  • ¼ cup minced cilantro
  • Sliced limes for garnish


  • Heat the oil in a large dutch oven. Once hot add onions, peppers, carrots, and cook, stirring occasionally, until very softened, about 10 minutes. 
  • 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.
  • Stir in the cashew cream, lime juice and cilantro. Taste, and adjust the seasoning, adding in more salt or lime juice as needed.
  • 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.