Green Chicken Chili Soup
If chicken chili verde and tortilla soup had a baby, it would be this recipe.
There’s something about a one-pot, blood sugar–balanced meal that just hits differently. Especially this time of year. Having a warm, nourishing, ready-to-go meal waiting for you after a long day or prepped for easy lunches makes everything feel a little easier. This is the kind of meal your hormones and your soul will both love.
It’s cozy, flavorful, and packed with ingredients that actually keep you full and satisfied.
Why You’ll Love This Green Chicken Chili Soup
This soup is the perfect balance of comforting and functional. It’s rich in protein, fiber, and healthy fats, which helps support stable blood sugar and sustained energy. The combination of warming spices, tender chicken, and vibrant green vegetables creates a depth of flavor that feels both hearty and fresh.
It’s also incredibly practical. Everything comes together in one pot, it stores well, and it tastes even better the next day. Whether you’re meal prepping for the week or just want something easy to reheat, this recipe has you covered.
The Nourishing Ingredients That Make It Special
Each ingredient plays a role in both flavor and function:
Poblano Peppers + Green Chilis – Bring a mild heat and are packed with antioxidants and vitamin C.
Zucchini + Beans – Add fiber for digestion and blood sugar balance.
Avocado Oil – A stable cooking fat that supports heart health and reduces inflammation.
Cumin, Coriander, and Oregano – Warming spices that support digestion and enhance flavor.
How to Enjoy and Store
This soup is perfect for meal prep and stores well in the fridge for several days. The flavors continue to develop, making leftovers even better. Reheat on the stove or in the microwave, and add fresh toppings right before serving for the best texture and flavor.
It’s the kind of meal you’ll want on repeat all winter.
Green Chicken Chili Soup
Ingredients
- 2 lbs boneless chicken thigh
- 1 yellow onion
- 4 poblano peppers
- 1 green pepper
- 2 small zucchini, diced
- 2 4oz cans green chilis
- 1 bag Bonafide Provisions bone broth
- 1 16 oz Kettle and Fire chicken broth
- 1 16oz jar organic roasted verde salsa
- 1 can great northern beans, drained and rinsed
- 2 limes, juiced
- 1 bunch cilantro, chopped
- 2 tbsp avocado Oil
- 1 bay leaf
- 1 tbsp dried oregano
- 2 tsp dried coriander
- 1-2 tsp salt
- black pepper, to taste
Instructions
- Sauté onion and peppers together in avocado oil until starting to soften and get color.
- Add the spices and cook for another 60 seconds until fragrant.
- Add your jarred verde salsa, green chilis, broth, and bay leaf. Stir, and then add the zucchini, beans, and chicken thighs.
- Bring the soup up to a simmer and let the chicken cook for about 20 mins until it's cooked through.
- Pull out the chicken with tongs and shred. I like to do this with a standing mixer to get the chicken super fine!
- Add the chicken back to your pot or Dutch oven. Let simmer on low for 15 more minutes to meld the flavors.
- Remove from heat, add juice of 2 limes and cilantro, stir in.
- Serve with favorite toppings of choice and enjoy!
