Creamy Slow Cooker Green Chicken Chili Soup Recipe

This Slow Cooker Green Chicken Chili Soup is a delicious and easy set-it-and-forget-it meal! It only requires 10 minutes of prep time (or less) before you can walk away. Tender chicken, salsa verde, veggies, beans, and tons of flavor– a full meal in one pot–YUM! 

What Makes This Recipe Great

Fall is my favorite season for many reasons, but slow-cooker meals take the cake! This Green Chicken Chili Soup couldn’t be easier to make. It’s super versatile – make it as-is with beans and corn, or omit them for a paleo version. You could also toss in some diced sweet potatoes to bulk up the paleo version a little!

Choose any jar of green salsa you like– hatch green chile season season is this time of year, so salsa verde is everywhere! This soup is also a great way to use up pantry staples and clear out your produce drawers. 

This soup will warm you right up on a chilly, rainy day…and it makes the best leftovers! So much flavor, SO easy to make, the BEST!

Ingredient Notes

• Chicken Breasts: You can use leftover chicken, rotisserie chicken, or whole raw chicken breasts. You can even use boneless chicken thighs if desired. 
• Cannellini Beans: These are white beans. If you prefer pinto beans, feel free to substitute! 
• Green bell pepper 
• Jalapeno
• Canned or frozen corn
• A jar of Trader Joe’s Salsa Verde (or any brand will work): The version I get is a mild salsa verde, but feel free to choose a temperature that suits your taste. Any green chili salsa will work. Feel free to use homemade salsa verde as well! 
• Chicken broth: Or chicken stock. Use code MARY for 20% off Kettle & Fire broth! It’s the best! Vegetable broth will also work in a pinch. 
• Ground Cumin
• Garlic powder
• Onion powder
• Coconut cream (or the thick part of a can of coconut milk)

That’s it! You could also add in a simple cashew cream if you aren’t a fan of coconut milk (just blend 1/2 cup raw unsalted cashews with 3/4 cup water until smooth). Or – if you tolerate regular dairy, feel free to use 1/2 cup heavy cream.

Step-by-Step Instructions

1. Place the chicken breasts into the bottom of the slow cooker. Add the drained and rinsed beans, diced onion, diced green pepper, jalapeño, corn, salsa verde, chicken broth, and spices to the slow cooker and stir lightly.
2. Cook on high for 3-4 hours or low for 8-10 hours.
3. Shred chicken using 2 forks and then place the shredded chicken back into the slow cooker. Stir in the coconut cream.
4. Serve topped with crushed tortilla chips, jalapeño slices, sour cream (regular or dairy-free), fresh cilantro, or whatever you would like to add! Enjoy!

Expert Tips

• You can also make this on the stovetop. Combine all of the ingredients in a Dutch oven or stock pot and bring to a boil. Reduce the heat and let it simmer for 30 minutes. Shred the chicken and enjoy!

Serving Tips

Serve this soup warm topped with crushed tortilla chips, jalapeño slices, sour cream (regular or dairy-free), shredded cheddar cheese, fresh cilantro, green onions, red onion, additional green chilies, a squeeze of lime juice, or whatever you would like to add! Enjoy!

Storage Tips

Store leftover green chicken chili soup in an airtight container in the refrigerator for up to 5 days. Store the toppings separately. Reheat and serve with your favorite toppings or mixins. 

To freeze, let the soup cool to room temperature. Then transfer to a freezer-safe container or freezer bags and freeze for up to 3-4 months. Thaw overnight in the fridge, then reheat and serve with toppings. 

More Delicious Soup Recipes

Dairy Free Chicken & Wild Rice Soup

Whole30 Buffalo Chicken Chowder

Instant Pot Broccoli Cheddar Soup

Gluten Free Chicken Noodle Soup with Pastina