This Chicken Chile Verde Soup really hits the spot when I’m looking for a hearty soup with a little kick. The two greatest things about this soup are that some of the time I use a store bought rotisserie chicken and the other is you can dump it all into one pot and walk away.

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Chicken Chile Verde Soup

This soup is a time saver and a family favorite. This Chicken Chile Verde soup is great at the end of a long day or freeze it and serve later for work or school lunches.

ALWAYS ON THE GO…

Theres nothing better than to open the fridge when you’re in a panic and have lunch or dinner already made. This soup is the best because I can dump all the items right into a slow cooker or Instant Pot and forget about it. Then any leftovers I can freeze and save for a later time.

Everyone loves Chicken Chile Verde Soup because it’s hearty and delicious with a little kick. Serve it with a side of sliced avocado or a side salad and all of a sudden you have a pretty quick family meal.

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Too Spicy?

I tend to like my food with the added kick. This Chicken Chile Verde soup is not too spicy, however if you must adjust that’s perfectly fine to do. If you like the Mexican flavor but want to dial down the spice use can use regular jack cheese. And sometimes you can’t find pepper jack cheese, so use regular jack cheese and toss in 1/4 tsp of red pepper flakes or more if you dare!!!

Chicken Chile Verde Soup

Chicken Chile Verde Soup

This Chicken Chile Verde Soup really hits the spot when I’m looking for a hearty soup with a little kick. The two greatest things about this soup are that some of the time I use a store bought rotisserie chicken and the other is you can dump it all into one pot and walk away. This soup is a time saver and a family favorite.
Prep Time: 10 minutes
Cook Time: 4 hours
Instant Pot: 25 minutes
Total Time: 4 hours 35 minutes
Course: family dinner
Cuisine: American, Mexican
Keyword: healthy soup, keto dinner, keto soup
Servings: 12 cups
Calories: 191kcal
Author: The Kellie Kitchen

Ingredients

  • 4 cups chicken cooked and shredded
  • 6 cups chicken broth
  • 28 oz chile verde sauce canned or jarred
  • 1 cup pepper jack cheese shredded
  • 2 cups celery large chop
  • 1/4 cup Juice of one lime
  • 1/2 cup cream

Instructions

  • Toss all ingredients into a slow cooker on low for 6-8 hours or Instant Pot for 25 minutes and then let the steam slow release for up to an hour.
  • Garnish with extras if you wish. Serve hot and enjoy!

Notes

Sour cream, cilantro and chopped red onion as garnish is optional

Nutrition

Calories: 191kcal | Carbohydrates: 6g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 1000mg | Potassium: 364mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15.2% | Vitamin C: 16.2% | Calcium: 9.5% | Iron: 3.8%
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MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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