Grilled Green Chile Chicken Soup

Q: Can I skip soaking the black beans?

You can, but soaking reduces cook time and improves bean texture.

Q: Can I use white rice instead of brown?

Yes—just reduce rice cooking time once in the soup to avoid mushiness.

Q: Can I make the soup indoors instead of on the grill?

Yes—roast the vegetables under a broiler or stove flame, then cook the soup in a heavy pot on the stove.

Q: How far ahead can I prep this soup?

You can roast the vegetables and prep salsa verde ahead; finish cooking soup before serving.

Q: Can I substitute the cheese or omit the sour cream?

Yes—swap with Monterey Jack or Pepper Jack, and omitting sour cream yields a lighter soup.

Dec 26, 2024 • Tom Jackson

Nothing warms the soul quite like a bowl of homestyle Green Chile Chicken Soup on a chilly evening. In this version, Chef Tom serves the classic with fire-roasted salsa verde, smoked chicken thighs, black beans, rice, and a touch of heat—all simmered to harmony.

Green Chile Chicken Soup

Tom Jackson

Rated 4.4 stars by 12 users

Cuisine

Mexican

Servings

14

Prep Time

30 minutes

Cook Time

30 minutes

Calories

274

Built for both comfort and depth, the recipe layers flavors: smoky char, tangy tomatillo, savory beans, creamy sour cream, and melted cheese. Whether served at a family table or passed around at a gathering, this soup delivers on heartiness and finesse.

What You’ll Love

Complex layer of flavor — from grilled vegetables to seasoned chicken to salsa verde

Hearty texture — black beans, rice, chicken, and vegetables make this more meal than soup

Finishing touches — sour cream, shredded Chihuahua, fresh cilantro, and lime slices brighten each bowl

Versatile and warming — great for leftovers, entertaining, or a cozy weeknight dinner

Print Recipe

Ingredients

For the Fire Roasted Salsa Verde:

1 1/2 lb tomatillos, husks peeled, rinsed
3 poblano peppers
2-3 jalapeño peppers
1 bunch cilantro
3 cloves garlic, crushed

For the soup:

1 cup Rancho Gordo Midnight Black Beans
1 lb chicken thighs
Cattleman’s Grill Mexicano Taco Seasoning
2 tbsp extra virgin olive oil
2 cups yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup Rancho Gordo Brown Rice
2 quarts chicken stock, warmed on the stove
1 cup sour cream
1 1/2 cups chihuahua shredded cheese
12 slices lime
Jacobsen Salt Co. Kosher Sea Salt, to taste

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Directions

Soak your Rancho Gordo Midnight Black Beans in water overnight.
In the fire box of a Yoder Smokers El Dorado Grill, fill two chimney fire starters with lump charcoal and light. When hot to the top, dump on one half of the fire box. Top with splits of oak wood to build a large fire.
To make the fire roasted salsa verde, first grill the tomatillos, poblanos and jalapeños. When the peppers are blackened on all sides, remove from the grill and place in a container with a lid to steam for about 10 minutes. The tomatillos are done when they have some char on them, begin to soften and start to burst open. Remove from the grill.
Remove the peppers from the container. Slice off the tops/stems. Slice open the pepper. Scrape out the seeds. Flip the pepper over and peel the charred skin from the flesh. Give the flesh a rough chop and place in the Vitamix blander. Set aside about one quarter cup minced cilantro for garnish. Add the roasted tomatillos, remaining cilantro and garlic to the blender, as well. Blend until smooth. Set aside for later.
Season your chicken thighs with Cattleman’s Grill Mexicano Taco Seasoning. Grill over direct heat until you have some nice char on the surface. You don’t need to reach a particular internal temperature, as the chicken will be braised for a long time after. Remove from the grill and side into small pieces.
If your coal bed is dying out, make sure to add another chimney full of hot charcoal to the existing coals, as well as more oak wood splits.
Place a Finex Cast Iron Dutch Oven directly on the coals. When the cast iron is hot, add the extra virgin olive oil to the dutch oven, and then the mirepoix (onion, carrot, celery). Season with Cattleman’s Grill Mexicano Taco Seasoning and stir. Cook, stirring occasionally, until the onions are softened and translucent.
Next, add to the dutch oven the beans, rice, chicken and salsa verde. Stir to combine, then pour in the warmed chicken stock. Place a lid on top and let cook until the beans are softened and rice is tender, about one hour and twenty minutes.
When the beans and rice are tender, use a wooden spoon to smash the beans into the sides and bottom of the dutch oven. This will release some of their starches to help thicken the soup. Also, at this time, add the sour cream and stir until well mixed. Return the lid to the dutch oven and let cook another ten minutes, then remove the from the grill.
Top the soup with Chihuhua cheese, cilantro and slices of lime. Taste and season with Jacobsen Salt Co. Kosher Sea Salt, as needed.

Recipe Note

Other Recipes You Might Enjoy:

Pozole Verde

French Onion Soup

Recipe Highlights and Insights:

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