This Green Chile Chicken Soup is cozy, flavorful, and packed with lean protein to keep you satisfied. Everything comes together in one pot making it a simple, weeknight soup that also leaves you with plenty of leftovers.
After creating 50+ soup recipes to fit both our low carb lifestyle and our family’s tastes over the last 18 years, I’ve learned that the best recipes are the ones that deliver flavor and simplicity. This Green Chile Chicken Soup hits that balance perfectly. It’s creamy, a little spicy, and has nearly 30 grams of protein per serving!
Since everything cooks in one pot, cleanup is minimal, which I think is always a win on busy weeknights. One of the things I love most about soups like this is how many servings they provide without adding more work. Whether you’re feeding a crowd or stocking your fridge for the week, this soup brings convenience, comfort, and nourishment all in one pot.
Why You’ll Love This Recipe
- Protein-Packed and Low Carb. Each serving has 28 grams of protein and less than 8 net carbs.
- Minimal Cleanup. This recipe is made in one pot excluding just dicing up your veggies.
- Perfect for hosting a dinner. This soup has a little heat but not too much for those that prefer mild foods. It also produces 8 servings so you can feed the whole family or even a small gathering.
Recipe Ingredients
Here is a quick overview of the ingredients you’ll need for this recipe. The exact measurements are in the printable recipe card at the bottom of the page.
- Olive Oil: any neutral oil will work
- Produce: white onion, jalapeno, garlic, green chiles, and salsa verde
- Chicken Breast: if you prefer dark meat you could use boneless, skinless chicken thighs.
- Ranch Seasoning Mix: adds a delicious, zesty flavor. Use a store-bought package for the easiest prep.
- Chicken Broth: a high-quality, low sodium broth would be best. I always prefer low sodium broth. If you feel more salt is needed, you can always add it later.
- Dairy: cream cheese, heavy whipping cream, and cheddar cheese
How to Make Green Chile Chicken Soup
This chicken soup with green chiles only requires a few easy steps, a cutting board, and a dutch oven or pot. Just follow the step-by-step instructions below or scroll down to the printable recipe card.
Saute the veggies
In a large dutch oven or pot heat the oil over medium heat. Next, add the onion, peppers and garlic to the skillet and sauté until softened.
Simmer
Now, you can add the chicken breasts, Ranch seasoning, salsa verde, canned green chiles, and chicken broth. Then cover the pot and bring the mixture to a simmer. Reduce the heat to low and cook for 20-25 minutes until the chicken is cooked through. Then remove the chicken from the pot and shred.
Add the dairy
Next, stir in the softened cream cheese, heavy whipping cream and shredded cheddar cheese until dissolved. Once dissolved, you can add the shredded chicken back to the pot, stir, and you’re ready to serve.
Storage and Reheating Instructions
This green chile chicken soup can be meal prepped and stores and reheats well. You can store it in the refrigerator for up to 3-4 days. The dairy will separate as it cools so stir your chilled soup well prior to reheating. You can microwave in 30 second increments until warmed through and stir well again. I prefer to reheat using the stovetop on low to medium heat until heated to your desired level. Be sure to stir it occasionally as it’s reheating.
Freezing Instructions: Dairy does not freeze well, but you can still freeze this recipe if you wish. It will simply require a few extra steps. If you plan to freeze, prepare the soup without the cream cheese, heavy cream and cheddar. Then you can freeze it. When you’re ready to use it, first allow it to thaw at room temperature. Then heat over medium low heat and add the cream cheese, cheddar and heavy cream. Once the soup is smooth and heated through, you are ready to serve!
More Popular Keto-Friendly Recipes
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- Keto Burger Recipe
Chicken Soup with Green Chiles
Video
Ingredients
- 1 tablespoon olive oil
- 1 cup white onion finely chopped
- 1 cup jalapeños seeded and finely chopped
- 4 cloves garlic minded
- 1.5 pounds chicken breast
- 1 1 ounce Ranch dressing seasoning
- 1 cup salsa verde
- 2 4 ounce cans green chiles
- 32 ounces chicken broth
- 8 ounces cream cheese softened
- 1/3 cup heavy whipping cream
- 1 1/2 cups sharp cheddar cheese shredded
Instructions
- In a large dutch oven or pot heat the oil over medium heat. Add the onion, peppers and garlic to the skillet and sauté until softened.
- Then add the chicken breasts, Ranch seasoning, salsa verde, canned green chiles and chicken broth.
- Cover and bring the mixture to a simmer. Reduce to low and cook for 20-25 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred.
- Stir in the softened cream cheese, heavy whipping cream and shredded cheddar cheese until dissolved.
- Add the shredded chicken back to the pot, stir, and serve.
