Creamy Chicken Verde Soup

New Year’s Day we had a very quiet day at home. I decided to use up some chicken verde I had stored in the freezer earlier in the month. I love when you can enjoy things twice in different forms. The chicken with green chiles was used for tacos after Christmas recital dinner and then, a creamy soup for New Year’s Day. It turned out delicious. I hope you enjoy it, too.

Creamy Chicken Verde Soup

Serves 6 hungry people


  • 1 medium yellow onion, diced
  • 1 tablespoon olive oil
  • 1 heaping teaspoon mince garlic
  • 1 32-ounce carton of chicken broth
  • ½ cup Salsa Verde or 1 7-ounce can chopped green chiles
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • A pinch or more of cayenne pepper, you choose
  • Salt and black pepper, also your choice
  • 1 15-ounce can of roasted corn
  • 1 8-ounce package of cream cheese, cut into small cubes
  • 2 15-ounce cans of cannellini beans
  • 2-3 cups shredded cooked chicken
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • Cilantro, cheese, avocado, and chips for serving


  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and sauté for about 4 minutes or until soft. Add the minced garlic and sauté for 30 seconds longer.
  2. Add the chicken broth, Salsa Verde or green chiles, cumin, oregano, paprika, coriander, and season with salt and pepper. Bring mixture to a boil, then reduce heat to simmer for 15 minutes.
  3. While the broth is cooking, drain the beans. Place about a cup of beans in a food processor or blender. I used my submersion blender and cup for this. Blend with ¼ cup of the broth until smooth. Set aside.
  4. Add the cream cheese to the soup along with the whole beans, corn, and pureed beans, and stir well. Simmer until the cheese melts and the soup is creamy, about 10-15 minutes more.
  5. Stir in chicken, lime juice, and cilantro. Serve with more cilantro, cheese, avocado, and chips if desired. Enjoy!

WW Friends

This recipe is very points friendly if you use shredded chicken breast and low-fat cream cheese. It works out to be about 3 points per 1 1/2 cup serving. I put it up on the WW site if you want to look there. Be sure to calculate the toppings extra. I like to use the tortilla strips found in the salad dressing aisle. They are 1 point for 2 tablespoons or 7 grams. Enjoy!

Soup is like duct tape. It fixes everything.

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