How To Make Spicy Green Chilli Chicken Soup

Name: Spicy Green Chili Chicken Soup
Prep time: 15 min
Cook time: 6 h
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 48 ounces chicken broth; 3 large boneless, skinless chicken breasts; 5 carrots, peeled and sliced; 1 medium yellow onion, diced; 5 russet potatoes, peeled and diced large; 2 cups canned diced tomatoes; 1 handful fresh cilantro leaves (about 1/4 cup); 2 packets McCormick Chicken White Chili seasoning; 1 cup uncooked white rice; 1 1/2 cups frozen yellow corn

Last Updated on 15th August 2022 by Pauline Loughlin

I wanted to make a soup recipe that was different than the stuff we normally have. I have about a dozen different soup recipes that I rotate throughout the month, but I just wanted to make something different.

As I’ve mentioned before, my family LOVES the flavours of Mexican food. Cilantro, tomatoes, chiles… we just can’t get enough. So I decided to make a chicken soup that incorporated some of those flavours we love so much.

This green chilli chicken soup is the result. It came out fairly spicy, which we love, but if your family is sensitive to spicy food, you can halve the amount of jalapeño or just leave it out altogether.

Spicy Green Chili Chicken Soup

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 15 minutes

This twist on the classic chicken soup recipe is not for the faint hearted. If you love a bit of spice then this is the perfect mix to throw some heat at your guests at your next dinner party.

Ingredients

48 ounces chicken broth
3 large boneless, skinless chicken breasts
5 carrots, peeled and sliced
1 medium yellow onion, diced
5 russet potatoes, peeled and diced large
2 cups canned diced tomatoes
1 handful fresh cilantro leaves (about 1/4 cup)
2 packets McCormick Chicken White Chili seasoning
1 cup uncooked white rice
1 1/2 cups frozen yellow corn

Instructions

Put all ingredients except rice and corn into slow cooker. Add lid.
Turn on high and cook 5-6 hours, or until chicken is tender and will shred easily with two forks.
Add rice and corn and cook another 20 minutes, or until rice is tender.
Serve with diced avocado and lime wedges, if desired.

Notes

This soup is spicy and rich, but it’s also low in fat and healthy!
Nutrition

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 519Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 1207mgCarbohydrates: 80gFiber: 9gSugar: 8gProtein: 34g

Can you replace the chicken with pork?

This dish will work with various meats and fishes so why not try a prawn green chili soup or a pork green chili soup

Do you need to add cream to the chili soup?

This dish is made without adding cream but if you would like to make it a richer creamy taste then you can add a tablespoon of double cream at the end.

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Pauline Loughlin

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I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food! You can find my Facebook here