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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 ½ cup raw unsalted cashews with ¾ cup water until smooth). Or – if you tolerate regular dairy, feel free to use ½ 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
Video
Equipment
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
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!
Notes
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.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
So delicious! I cut the beans in half for my picky eaters and it was totally fine. Will definitely make again!
Awesome thanks Jen!
Super simple and absolutely delicious…another winning Mary recipe!! Thank you!
Thank you Laura!
This was so easy and such a hit with my whole family! I’ve had a few jars of Herdez roasted salsa verde not really know what to do with them and have been trying to clean out the pantry. We opted for heavy cream instead of coconut and it was such a filling weeknight meal without feeling gross and overly stuffed. We topped it with pepper jack cheese, chopped cilantro, and tortilla chips for a little crunch. I’ll be adding to the weekly winter rotation!
Yum – sounds amazing! So glad you enjoyed it!
This recipe is my new go to on a cold night! So good and the coconut cream gives it a little more exotic flavor. Love Love Love!
Thanks Mandy!
I’ve tried many recipes similar to this and Mary’s is by far the easiest and tastiest. I made it low carb by not adding the corn or beans and topped with sliced avocado. It was absolutely delicious!!
Thanks Mary!
Thank you! It is delicious!
Can the soup be frozen?
yes it can!
What’s the best way to dethaw after freezing?
On the stove top if you can let it thaw enough to plop it into a pot to re-cook over low / medium heat!
Mary’s recipes are the best! Loved this easy and healthy soup! Looked forward to the leftovers! I’m just starting to cook and my husband and I has loved all of Mary’s recipes!! So easy for a busy family and nutritious, too!
Thank you Laura!!
Thank you!!
I knew I was missing something as I was serving this and realized after we ate it that I forgot the cream! It was still delicious. I would add more seasoning next time, and I used a poblano instead of green bell pepper which was yummy. I stirred in the juice of a lime and chopped cilantro before serving and topped mine with avocado. I would make this again!
My whole family loved this meal and it was so easy to make! I will be making it again soon!
This was fantastic!!! Going to figure out a way to put it more into rotation!!