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!
TABLE OF CONTENTS
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
- 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.
- Cook on high for 3-4 hours or low for 8-10 hours.
- Shred chicken using 2 forks and then place the shredded chicken back into the slow cooker. Stir in the coconut cream.
- 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
Creamy Slow Cooker Green Chicken Chili Soup Recipe
Ingredients
- 2 lbs chicken breasts
- 2 14.5 oz cans cannellini beans, drained and rinsed
- ½ onion, diced
- green pepper, diced
- jalapeno, seeded and diced
- 1 cup frozen or canned corn
- 12 oz jar Trader Joe's Salsa Verde
- 2 cups chicken broth
- 1.5 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sea salt
- ½ cup coconut cream, (the thick part from a can of coconut milk)
- Squeeze of lime juice
Equipment
Instructions
- Place the chicken breasts into the bottom of the slow cooker. Add the drained and rinsed beans, diced onion, diced green pepper, jalapeno, corn, salsa verde, chicken broth, and spices to the slow cooker and stir lightly.
- Cook on high for 3-4 hours or low for 8-10 hours.
- Shred the chicken using 2 forks and place it back into the slow cooker. Stir in the coconut cream.
- Serve topped with crushed up tortilla chips, jalapeno slices, sour cream (regular or dairy free), fresh cilantro, or whatever you would like to add! Enjoy!
70 Comments on “Creamy Slow Cooker Green Chicken Chili Soup Recipe”
This was fantastic. My kids loved it and came back for seconds!
Perfect Sunday Slow Cooker meal! I love any meal where I can just put everything in one pot and go about my day. This was so delicious and had a hint of spice from the jalapeno.
Everything I make from Mary is so yummy! My family loved this soup!
This recipe is delicious!! My whole family loved it, even my picky 4 yo. It is easy and so good.
Thank you so much, Rachel!
Used this recipe for a chili cook off and everyone loved it! I did have to spice it up with some red pepper flakes as it needs a little extra heat.
So delicious! I did sub 4oz low fat cream cheese for the coconut cream. This was another amazing hands off meal that everyone loved in my family.
Thank you, Summer!
Would you kindly provide an instant pot set of directions for this, sounds yummy!
If it helps I accidentally loaded everything in my 8 quart before realizing it was slowcooker! I went with it and pressed soup and it was amazing – added the coconut cream at end!
I haven’t ever used the soup function. Did you cook on normal or high? Also how long did you set the timer for?
Hi, it should be 12 mins high pressure for the Instant Pot
This is the best and easiest chicken chili I’ve ever made. I think this will be my new go-to meal to bring for new mamas as well. Such a comforting and delicious meal.
Thank you, Katie!!
This chicken chili was so easy to make and full of flavor! My husband LOVED it and couldn’t stop talking about how good it was. I was short on time so I used a rotisserie chicken and cooked on the stove top. Thank you for another amazing recipe Mary!!!
Thank you so much, Kimberly!!
So easy to throw together on a busy day! Came home to a delicious soup that the whole family loved (including the toddlers!) I made rice to add to it for those that wanted it. Definitely going to make again!
Thanks Krissy! So glad you enjoyed it and love the rice addition!
This was absolutely delicious…and sooo easy to make! My family loved it! Omitted corn bc we don’t eat it and topped with cilantro and avocado! Definitely in the rotation!
Mary never fails to create recipes the whole family loves. I threw this soup together between conference call on a busy day and night. Quick to prep and that evening my daughter and husband said it’s their new favorite. I wanted to snap a pic fir Instagram but we devoured it. The list of my go to Maryswholelife recipes is one more recipe longer. She’s one of my favorite food bloggers.
Holy WOW. This is absolutely delicious. I had two giant bowls! My husband & I both commented that this will be in our constant rotation. So nice and light for a chili. A great lead-in to fall meals! THANK YOU!
super easy and delicious!!!! I was looking at the nutrition info but don’t see a serving size?
Made this for tonight’s dinner. My husband is generally so picky and it’s difficult to find easy, but nutritious meals for us to eat. He loved this recipe!! It was so filling and we have enough for leftovers!
Made this for tonight’s dinner. My husband is generally so picky and it’s difficult to find easy, but nutritious meals for us to eat. He loved this recipe!! And I loved how easy it all came together!
Wow – talk about easy and delicious! Love the ease of using a slow cooker and the already jarred salsa to create a super yummy, hearty dinner. So good!
We made this last night and it was SOOO good. Tons of flavor. We used all the ingredients as written, but threw it in our Instapot to see if it would work. One hour in the Instapot and it was absolutely perfect. My hubby said, this one is definitely a keeper!!!
Could you use cream cheese or heavy cream if you’re not avoiding dairy?
Mary posted this recipe and I ran to Trader Joe’s and immediately threw everything in the crock pot. It’s a perfect and easy meal for the first day of college football! Oh, and it’s delicious too!!!!