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Slow Cooker Green Chile Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 28 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican-American

Description

This Slow Cooker Green Chile Chicken Soup is a hearty and flavorful dish featuring tender shredded chicken, diced green chiles, Rotel tomatoes, beans, and corn simmered to perfection. Cream cheese and sour cream add a rich, creamy texture, balanced by fresh lime juice and garnishes like cilantro, jalapeños, and crunchy tortilla strips. Perfect for an easy and comforting meal with minimal prep.

Ingredients

Chicken and Base Ingredients

  • 1 ½ Pounds chicken thighs (or breasts, boneless and skinless)
  • 1 onion (small, diced)
  • 2 Cans diced green chiles (4-Ounce cans)
  • 1 Can Rotel (or diced tomatoes with green chiles, 10-Ounce)
  • 1 Can corn (15-Ounce, drained)
  • 1 Can white beans (15-Ounce, drained and rinsed)
  • 2 Cloves garlic (minced)

Spices and Broth

  • 1 Teaspoon ground cumin
  • ½ Teaspoon chili powder
  • ½ Teaspoon dried oregano
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • 3 Cups chicken broth

Creamy Additions and Garnishes

  • ½ Cup sour cream
  • 4 Ounces cream cheese (softened)
  • Juice of 1 lime
  • Fresh cilantro (for garnish)
  • Jalapeños (sliced, for garnish)
  • Green onions (sliced, for garnish)
  • Crunchy tortilla strips (for garnish)

Instructions

  1. Add Chicken: Place the chicken thighs or breasts into the slow cooker as the base of the soup.
  2. Add Vegetables and Beans: Add the diced onion, diced green chiles, Rotel tomatoes, drained corn, drained and rinsed white beans, and minced garlic on top of the chicken.
  3. Add Spices and Broth: Sprinkle in the ground cumin, chili powder, dried oregano, salt, and black pepper. Pour in the chicken broth evenly over the ingredients.
  4. Cook: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, allowing flavors to meld and chicken to cook through.
  5. Shred Chicken: Remove the cooked chicken from the slow cooker, shred it thoroughly with two forks, then return the shredded chicken back into the slow cooker.
  6. Add Creamy Ingredients: Stir in the sour cream and softened cream cheese until fully melted and incorporated. If necessary, cook for an additional 30 minutes to help the cream cheese soften and blend completely with the soup.
  7. Finish with Lime and Seasoning: Stir in fresh lime juice to brighten flavors and taste-test to adjust seasoning as needed.
  8. Garnish and Serve: Ladle the soup into bowls and top with fresh cilantro, sliced jalapeños, green onions, extra lime wedges, and crunchy tortilla strips for added texture and flavor.

Notes

  • You can use chicken breasts instead of thighs if preferred.
  • If you like more heat, add extra jalapeños or a dash of hot sauce.
  • For a dairy-free version, omit the sour cream and cream cheese or use vegan substitutes.
  • Leftover soup stores well in the refrigerator for up to 4 days or freezes for up to 3 months.
  • Adjust seasoning after cooking, as slow cookers can sometimes mellow spices.

Find it online: https://ivysrecipes.com/slow-cooker-green-chile-chicken-soup-recipe/