Easy Creamy Green Chili Chicken Soup - A Bountiful Love

Easy Creamy Green Chili Chicken Soup

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It's been gloomy and rainy lately here.  What better way to just stay in and relax on a rainy day, other than having a bowl of  warm soup. Of course , it will not be a relaxing kinda day if you are stuck in the kitchen cooking. I was sent a 3 pack soup sampler and a couple of seasonings from Olde  Wesport Spice & Trading Co. to try out in our humble kitchen

Here's the 3 pack Soup sampler, a sample recipe is included at the back of the package. ( Recipe below)What I love about the soup sampler is that it involves little ingredients to add in and you will spend less time in the kitchen.  Hubs and I find the Chili Verde Soup mix to be salty. If I have to do the recipe all over again, I would add in some water or would only use half of the cream of chicken soup.

The Chicken enchilada was great as a soup and as well as a dip!! I tried it as a dip for tortilla chips and it was great. The Chili is probably our favorite. It was so simple , I only had to add the meat ( you can use either ground beef or ground turkey), beans, water and tomato sauce. 

3 Pack Soup Sampler 


The Gold Coast Garlic Shake is great to make a quick dip. Just add it into sour cream. You can also use it for meats , pastas, roasted vegetables and bread. I used the garlic shake on our roasted asparagus and even fried rice! The Smoky Canyon Mesquite Grill Seasoning is perfect for any meat and vegetables too. You can add a touch of smoke-grilled flavor to any dish with this seasoning.

Easy Creamy Green Chili Chicken Soup


1 (26oz) can cream of chicken soup
1 (11oz) can whole kernel corn, drained.
2 (13oz) can evaporated milk or 1 1/2 cups of 2% milk
2 (4oz) cans diced green chili peppers
1 (2.7oz) package Olde Westport Three Rivers Chili Verde Mix

*** I would suggest using just half of the can of cream of chicken or diluting it with water.


Add all ingredients into a heavy 4 quart saucepan stir until smooth. Bring to a gentle boil on medium heat. Lower heat and cover. Simmer for about 15minutes, stirring constantly.

Serve over hot cooked rice, pasta or baked potato!

Olde Bill's Favorite Chili


2 lbs 90% lean ground beef or ground turkey
1 (15oz) can of tomato sauce
2 cups water
2 cups kidney beans homemade or store bought
1 package of Olde Westport Championship Chili Spice Blend


In a 4 qt saucepan, brown the ground beef of ground turkey. Drain well
Stir in tomato sauce and the Olde Westport Championship Chili Spice blend. Add in water.  Bring to a gentle boil, stirring often. Lower the heat and let it simmer for about 10 minutes. Add the beans. If using store bought, drain and rinse the beans .

Santa Fe Chicken Enchilada Soup


2 teaspoon vegetable oil
4 boneless skinless chicken breast halves, well trimmed
1 small onion, finely chopped
½ red bell pepper, finely chopped (optional)
10¾ ounce can 98% fat-free cream of chicken soup
3 cups water
½ cup Olde Westport Mesa Flats Enchilada Spice

Heat oil in a 3 quart saucepan over medium heat. Add chicken, cook until lightly browned on both sides. Remove chicken, cool, cut into bite size pieces. Meanwhile, add onion and bell pepper to saucepan, cook until tender. Return chicken to saucepan and cook until no pinkness to chicken. Add soup, water and Olde Westport Mesa Flats Enchilada Spice, bring to a gentle boil, stirring until thickened. Lower heat, simmer for 10 minutes, stirring occasionally.

Serve with warm tortilla or chips!

Shared with:

Homemaking @ Raising Homemakers
WholeHearted Wednesdays @ Whole Hearted Home
A Little R & R Wednesdays @ A Little R & R
Bloggers Spotlight @ A Bountiful Love 
Faith Filled Fridays @ Missional Women 
Free Fun Friday @ Devastate Bordedom

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