Recipe by Ann
"One of our favorites. A spicy, tasty soup. If you like, you can add 1 cooked potato cut into pieces at the end before serving. The more chiles you use, the spicier the soup!"
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cooked, boneless and skinless chicken, cut into bite-sized pieces
chopped green chile peppers
salt and pepper to taste
Made this one and took it to a progressive dinner. Everyone wanted the recipe. I added more potatoes and carrots to it. Suggest adding some real onion and some real garlic to the butter (saute until tender) to give it more taste.
I thought this would be a little thick for our tastes so I only used half the a mount of butter and flour called for. Also added sauteed minced onion because I thought it might be bland even though the description calls it a spicy soup. It still was bland after following the recipe so I doctored it up with hot peppers and some cumin and then it had a good flavor and was a nice 'comfort' soup for a cold winter's night.
Delicious soup. Came together very quickly. Added some additional heavy whipping cream to give it a more creamy texture. Also, added more green chiles as well as a can of green enchilada sauce. Upped the amount of chicken. Think I will make this for a tailgate party I am organizing.
didn't think I'd find a recipe for this southwestern favorite! happy to see it there.
this is a delicious soup, but the chiles, hatch green chiles, make all the difference, so they shouldn't be optional.
Excellent! I used Hatch green chile and some sauteed onions, but otherwise followed the recipe exactly. Very warming and comforting for someone suffering from the flu! Thanks for the recipe.
If you like cream of chicken soup, this is heavenly! It is truly comfort food.
I just used one 10 ounce can of chicken and one 4 ounce can of green chiles.
It is a fast and truly outstanding.
This soup was my all-time favorite soup when I lived in Houston and only Luby's cafeteria sold it and only on certain days so I used to stock up on it and freeze it to have for lunch daily. Now I have my very own recipe to use as I please. This was awesome. I followed several suggestions from various reviews and it made a difference. Although I did add rotel to it at the end as well as springs of thyme and jalapenos at the end after I had left it in a crock pot for a good portion of the day and I used raw chicken wings. Will definitely be making again.
Ooh, this is so good! Enjoy it with some fresh, fluffy flour tortillas, and make sure you're using the right kind of chiles. (What kind? Keep reading.)
This is meant to be made with New Mexico green chiles, which are mostly grown in Hatch, NM. (Many say Hatch Green Chiles right on the container.) The canned ones usually have little or no heat, and often very little flavor except that "canned" flavor.
If you can find jarred or frozen green chiles (like those from 505 or Bueno), those are WAY better. They range from Mild (little or no heat) to Hot, which is not for the faint of heart.
I highly recommend jars of 505 Southwestern Medium Green Chiles for the average person. They have lots of flavor, just the right amount of heat, and few skins (which the frozen ones seem to abound in).
I reduced the amount of flour to equal the amount of butter, and added a good bit of onions and garlic (or you can use their powdered versions, if you prefer). If your soup seems bland, add some chicken bouillon or more onion, garlic, or green chiles. (I doubled the green chiles for mine.)
For the person who said it burned going down, you probably used the wrong "green" chile. In some places, jalapenos may be the only "green" chiles you can find, but the color doesn't make them GREEN CHILES. Jalapenos are usually hotter than green chiles and don't have the same flavor. (Or maybe you just need to let your soup cool down before you take a bite.)
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chile Chicken Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 348
** Calories from Fat: 211
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