When I was a kid, my Abuela made me the most amazing meals. She was a fabulous cook and always made everything from scratch. I would look forward to days I could spend at her home because she had a home with a large garden and she would make delicious meals for me when I visited.
She made a wonderful soup with chicken and green chili, but neither my mom nor I ever got the recipe. Luckily, I have recreated my own version of it and it came out pretty good and is so easy to make.
This recipe is so simple to put together and blends the flavors of chicken, beans and mild green chili for a tummy-warming meal. We love to enjoy it with tortillas and butter.
You can use leftover cooked chicken or even a rotisserie chicken for this tasty lunch or dinner idea.
The ingredients all blend together nicely.
The green chili aroma makes the entire kitchen smell so good!
Green Chili and Chicken Soup
- 2 14.5 cans chicken broth
- 2 cups cooked chicken, diced
- 1 15 oz. can Tri bean blend (pinto, kidney and black)
- ½ 14.5 oz can diced tomatoes
- 1 can HERDEZ Salsa Verde
- 1 4 oz. can diced green chilies
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In a large pot over medium heat, add all ingredients and heat through.
- Serve and Enjoy!
- Simple and oh so tasty!
This comes together in just minutes and is perfect for any time of year.
I love to serve it with crackers or a grilled cheese sandwich.
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