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Chicken Chile Verde Soup

This chicken chile verde soup is just as comforting as its classic American cousin; this chile verde version has a deliciously spiced shortcut twist. This recipe will make about 8 bowls of soup in about 35 minutes!

At least once a month, I make what my husband and I like to call "Fridge Soup". Fridge soup can be anything as long as it makes use of leftovers in your fridge or pantry. It's my monthly way of using any veggie scraps or soon-to-expire pantry items.

Anyways, it just so happened that my leftovers and expiring pantry items went so well together, that I wanted to make into an "official" recipe!


  1. Meat from rotisserie chicken, shredded into large chunks*

  2. 6 cups chicken broth

  3. 1 10oz. can green enchilada sauce

  4. 1 teaspoon ground cumin

  5. 1 teaspoon chili powder

  6. 1 4oz can diced green chilies, juices and all

  7. 1 15oz can pinto beans or navy beans, drained

  8. 1 small onion, diced

  9. 4 cloves garlic, minced

  10. 1 serrano or jalapeno pepper, diced

  11. 1 bunch cilantro, roughly chopped (stems included)

  12. 2 ears of corn, cut into thirds

  13. 2 large carrots, cut into 1 inch rounds

  14. 2 zucchinis, cut into 1 inch rounds

  15. 1 lime, cut into wedges

  16. 1 tablespoon fish sauce (optional)

*You can use uncooked cubed chicken breast or thigh, too. I just had left over rotisserie chicken, which stays super tender in soups.

**You can literally switch out any of these veggies for ones of your choice. Green bell pepper, cabbage, and potatoes would be great in this, too. That's the beauty of fridge soup!


  1. In a heavy bottomed soup pot, sauté the onions and serrano for about 2 minutes on medium heat. Add the garlic and stir until fragrant, about 30 seconds.

  2. Pour in the chicken broth, enchilada sauce, cumin, chili powder, and 1/2 of the cilantro. Bring the soup to the boil then lower to a simmer. If using uncooked chicken, add that in now and allow simmer and cook through for 10 minutes.

  3. Add in the beans, corn, carrots, and rotisserie chicken. Simmer for 5 minutes. Add the zucchini rounds and simmer for an additional 5 minutes.

  4. If using, stir in the fish sauce. Taste the broth and season with salt and pepper to taste.

  5. Garnish with the rest of cilantro and lime wedges.

End food waste and use your leftovers creatively!

- Arielle

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