Go Back
Zesty green chicken chili soup with white beans and fresh avocado garnished.

Zesty Green Chicken Chili Soup with White Beans & Avocado

A vibrant and comforting soup packed with flavor, this Zesty Green Chicken Chili Soup is perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 can (4 oz) diced green chilies
  • 1 cup frozen corn
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1 ripe avocado, diced
  • Fresh cilantro (optional, for garnish)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, stirring until fragrant and translucent—about 5 minutes.
  2. Add the chicken breasts to the pot. Brown them for about 5-7 minutes, seasoning with salt and pepper.
  3. Sprinkle in the ground cumin and coriander, stirring to coat the chicken.
  4. Pour in the chicken broth, followed by the green chilies and white beans. Bring everything to a gentle simmer and let it cook for about 15-20 minutes.
  5. Once the chicken is cooked through, remove it from the pot and shred it into bite-sized pieces using two forks. Return the chicken to the soup.
  6. Add the frozen corn and stir everything together. Allow it to simmer for another 5 minutes.
  7. Serve your soup hot, topped with creamy avocado and fresh cilantro if desired.

Notes

Feel free to use rotisserie chicken to save time. For a thicker soup, you can purée part of it before adding the chicken back in. This soup stores beautifully in the fridge for about 3-4 days or can be frozen for up to 3 months.