Chicken and Green Chile Verde Soup

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Servings: 8 servings


For The Soup:
4 boneless skinless chicken breasts (about 2 pounds) trimmed of fat & cut into 1-inch cubes
1 large yellow onion, chopped
4 carrots, finely sliced
4 cloves garlic, minced
4 cups chicken stock
2 cups green chile salsa – Medium heat (or mild if preferred)
12 ounces diced Anaheim chiles
3 cans pinto beans
3 tablespoons cumin
1 teaspoon coriander
2 teaspoons sea salt
1 1/2 teaspoons pepper

For The Garnish:
Cilantro, chopped
Jalapeños, chopped or sliced
Sour cream


Sauté onions, garlic and carrots in a large pot for 6 minutes.
Season the veggies in the pot with 11/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.

Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.

Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.

Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.

Add the whole and smashed pinto beans, let the soup come back up to a simmer.

Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.

Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.

Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.

Slightly adapted from a recipe from