Here's a favorite Southwestern chicken soup recipe featuring the exquisite New Mexican green chile (but poblano peppers work well too). Traditional versions of this creamy green chile chicken soup recipe are made with heavy cream or half-and-half, but our recipe for this healthy chicken soup is made creamy with thickened low-fat milk.

Dave DeWitt


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (if grilling chiles) or preheat oven to 400 degrees F (if roasting chiles).

  • Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.

  • Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.

  • Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, salt, white pepper and oregano; heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.


New Mexico chiles (aka Anaheim chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.

Nutrition Facts

300 calories; protein 31.6g; carbohydrates 25.7g; dietary fiber 1.5g; sugars 10g; fat 5.4g; saturated fat 2.3g; cholesterol 72.5mg; vitamin a iu 989.2IU; vitamin c 168.1mg; folate 74.8mcg; calcium 178mg; iron 2.6mg; magnesium 60.2mg; potassium 738.5mg; sodium 687.1mg; thiamin 0.3mg.

Reviews (2)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
I felt the recipe really needed more texture acid and salt... it was super bland for my palate as is. I added a couple cloves of garlic doubled the wine about a quarter cup of lemon juice (although lime juice would have worked better we just didn't have any) and poured in the salt until I was happy. Texturally I needed more too so I crushed up some tortilla chips and offered low-fat sour cream when I served. It was a hit! Read More
Rating: 3 stars
Not gluten-free! Those who are nutritionally unaware may not realize this is not gluten free. That should be removed from tags. Pros: Looks delicious Cons: Mislabeled Read More
Rating: 4 stars
filling boiled my a little to make it thicker. Great taste - next time I won't use hot chills! little hot this time;) Pros: easy to make Read More
Rating: 2 stars
Needs extras As is this is basically chicken in a thickend milk sause flavor is ok but it needs more in it. I added black beans and some roasted corn this definitely helped out a low Read More
Rating: 3 stars
Good without milk- add spice I'm lactose intolerant so I left the milk out and replaced it with more chicken broth. Used the advice of another poster and added roasted fresh corn. Also halved the salt and white pepper. Added more oregano and about 1/2 tsp cumin. Will make again. Might roast chicken also. Husband liked. Pros: low fat Cons: need more spice Read More