Chili Verde Chicken Chili

As a family favorite, this healthy light Mexican soup is finished in under 15 minutes, and has under a handful of easy ingredients. Win-win, right?

I thought spring was right around the corner, but Utah had other plans today! We woke up to a fresh blanket of snow, after hitting almost 60 degrees yesterday. Weird. Oh well, we’re firing up another pot of soup and will cozy up with yet another run of Moana and all the warm fuzzy blankets we can find. Another few weeks of winter seems much better that way! Soups like this tie everything together, that’s for sure, and this one is definitely a winner.

We’ve had this soup more times than I can remember. It’s always been on our meal plan list, and I always end up doubling the recipe so I can sip on leftovers the next day. My boys love it, and my husband loves piling on as much sour cream as possible (aaahh!). 

The ingredients are super simple! Rotisserie chicken straight from the store (we love Costco) – or you can use up whatever leftover shredded beef or pork you have around and toss it right in. 

We’ve tried this with chicken broth and chicken stock – stock wins. Really, it does! There’s just so much more depth of flavor and the broth feels more substantial. 

Avocados are a MUST with this soup. This is a clear-broth soup, so that avocado ties in a lovely creaminess without having to add in any heavy cream or butter/flour to thicken things up. 

Also, I almost forgot to mention the chili verde salsa! You know how you usually start up a soup with butter and sauteing veggies (onions mostly)? With the chili verde salsa, you already have everything you need, and it adds in that touch of heat with the jalapenos in the salsa. 

Hope you cozy up and enjoy some of this delicious soup with your family this week, and I’ll be back tomorrow with another soup recipe sure to tie you over until it gets warm again! And if you’re somewhere where it’s already warm right now, pack some of that sunshine in a box and send it my way because it’s freeeeeezing here! 😆

Chili Verde White Chicken Chili

makes 4 servings


5 cups chicken stock

1-2 cups shredded chicken (rotisserie works great here)

2 (15oz) cans great northern beans, drained and rinsed

2 cups salsa verde 

2 teaspoons ground cumin

salt and pepper to taste

toppings: diced avocado, fresh cilantro, shredded pepper jack cheese, sour cream


1. Add chicken broth, shredded chicken, beans, salsa verde, cumin, and salt and pepper to a medium soup pot, and stir to combine. Heat over high heat until boiling, then cover and reduce to a simmer on low for about 5 minutes. Serve warm with all the toppings! Enjoy! 

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