Creamy Slow Cooker Green Chicken Chili Soup Recipe

4.93 from 53 votes

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!

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: Mexican

Servings: people

Author: Mary Smith

Cost: 15

Equipment

Slow Cooker

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!

Video

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.

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