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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. This soup is a time saver and a family favorite. Serve with cilantro and sour cream if you wish.
Course family dinner
Cuisine American, Mexican
Keyword healthy soup, keto dinner, keto soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 cups
Calories 177kcal
Author The Kellie Kitchen


  • 4 cups chicken cooked and shredded
  • 6 cups chicken broth
  • 24 oz chile verde sauce canned or jarred
  • 1 cup pepper jack cheese shredded
  • 2 cups celery large chop
  • 1 cup onion diced
  • 2 tbsp olive oil

Toppings (optional)

  • 1/2 cup cilantro chopped
  • 1/2 cup sour cream


  • Heat olive oil in stock pot over medium heat. Add onions and celery to the stock and stir to coat. Continue to stir onion and celery over medium heat to soften or 5-7 minutes.
  • Pour in chicken stock, chile verde sauce and chicken into the stock pot with the celery and onions. Simmer soup for 20-30 minutes.
  • Stir in the pepper jack cheese until melted into the soup. Serve and enjoy.
  • Garnish with extras if you wish. Serve hot and enjoy!


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


Calories: 177kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 929mg | Potassium: 351mg | Fiber: 1g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 1mg