This Slow Cooker Green Chili Chicken soup is packed with juicy chicken, flavorful spices, green salsa, beans, and corn, making it a hearty and comforting meal any time of year. Everything comes together in one pot, so it’s perfect for busy nights when you want a homemade meal without the cleanup.
It’s mild enough that even the kids will scarf it down, but you can always add extra spice if you like a little heat. This easy green chicken chili makes plenty, perfect for feeding a crowd. Just set out everyone’s favorite toppings and let them build their bowl!
Why You’ll Want to Make Green Chili Chicken Soup
If you’re sick of regular chili, this recipe is a great way to change things up! It still has classic Mexican flavors but with a zingy twist that will have people reaching for a second serving.
- Flavor: The green enchilada sauce, salsa verde, and green chilies give this soup a bright, tangy twist!
- Difficulty: Many of the ingredients are canned, so it’s a great recipe for beginner cooks.
- Time-Saving Tip: You can use pre-chopped onion and pre-minced garlic to cut down on chopping time.
- Prep Tip: You can use shredded chicken and add it to the soup toward the end of cooking instead of using raw chicken!
- Ingredient Tip: For a super flavorful result, make your own fermented salsa!
Tips Before You Get Started
Measure: You can measure the spices and dump them into a small bowl so you can pour them right into the soup.
Chop: You can chop up the onion and garlic and store them in an airtight container in the fridge for a day before making the soup.
Pot: You will need a 4-6qt. slow cooker for this recipe. You can also use a large pot to cook it on the stovetop if you like.
Key Ingredients For Green Chicken Chili
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Chicken thighs or chicken breasts: Thighs add extra flavor and tenderness, while breasts keep things lean. Use whichever you prefer.
- White onion and garlic: Provides a flavorful base. Fresh minced garlic will give the best flavor, but pre-minced works in a pinch.
- Spices: This recipe uses a blend of smoked paprika, cumin, chili powder, dried oregano, onion powder, garlic powder, and bay leaves.
- Green enchilada sauce: Provides a tangy, slightly spicy base. Go for mild or hot, depending on preference.
- Salsa verde: Brings brightness and acidity from the tomatillos and green chilies. Use any brand you like to make your own salsa!
- Diced green chilies: Add a robust, smoky flavor. Use mild or hot, depending on your preferences. Canned chilies work great for this recipe!
- Chicken broth: This helps create the broth for the chili. You can swap it with chicken stock for a richer flavor.
- White beans and corn: Navy beans, cannellini beans, or great Northern beans would also work. You can use plain canned corn or fire-roasted corn for a smokier flavor!
- Lime juice: Fresh lime juice adds a ton of fresh flavor!
- Toppings: Feel free to add any toppings you like! Some great options would be Monterey Jack cheese, avocado slices, a dollop of sour cream, chopped cilantro, and tortilla strips.
Variations and Substitutions
- Make it creamy: Turn the slow cooker off and add some cream cheese or sour cream to give the soup a creamy texture.
- Ramp up the spice level: Chop up some jalapeño peppers and add them to the soup for a spicy kick. You can also top your soup with Canned Cowboy Candy for a bit of spice!
- Shredded chicken: You can use a rotisserie chicken or shredded chicken like Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken for this recipe!
- Sear: Searing the chicken before simmering adds depth and richness. Don’t skip this step. It makes a big difference!
These are located in the International aisle in the Latin foods section!
It depends on the ingredients you use! If you use a mild salsa, it will be mild, and vice versa for a medium or hot salsa. You can always add spice, but you can’t take it away, so start mild and add more if you like!
How To Make Green Chili Chicken Soup
With a few simple steps, you can whip up a comforting bowl of green chicken chili in no time!
Sear the Chicken and Add Spices
Brown the chicken on both sides to lock in flavor. Add the spices and stir to combine.
Pour and Simmer
Pour in the enchilada sauce, salsa verde, green chiles, broth, water, corn, and beans. Toss in the bay leaves and add the chicken back to the pot. Let it simmer for a few more minutes.
Pro tip: This is where you’d add in the pre-cooked shredded chicken or rotisserie chicken if using.
Pile on Toppings
Ladle the soup into bowls and top with cheese, avocado, sour cream, or tortilla strips for extra texture and flavor!
Hospitality Tips
Make It A Meal: Make a great big Mexican-inspired feast by serving some Mexican Caviar or Easy Fresh Corn Salad Recipe with some tortilla chips for an easy appetizer. Once you’re done with the soup, pull out this Decadent Lemon Jello Poke Cake to keep things light!
Make-Ahead and Freezing Tips: You can fully cook the soup and store it in the fridge for an easy reheat-and-eat meal. Or, for a freezer-friendly version, assemble all ingredients (except lime juice and toppings) in a freezer bag and freeze. When ready to cook, dump everything into the slow cooker and follow the recipe.
Storage: Store leftover green chili chicken in an airtight container in the fridge for 4 days. You can also freeze it in individual bags or containers for up to 3 months. Reheat on the stovetop or in the microwave. You can reheat from the fridge or straight from the freezer!
Easily Adjust Servings: You can quickly double or triple the number of servings in the recipe card below by tapping the 2X or 3X button. The ingredient measurements will automatically adjust for you!
Biblical Hospitality Reflection
The best way to create an inviting atmosphere is by hosting a fun potluck dinner! Prepare a big pot of green chili chicken soup and ask your guests to bring toppings, sides, or desserts. This approach sets a relaxed tone for enjoying a meal with friends and family. The best part is that it makes hosting much easier for you.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Bold Green Chili Chicken Soup Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 pound chicken thighs or 3 chicken breasts, boneless, skinless
- 2 tablespoon olive oil, divided
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 ½ tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 can green enchilada sauce, 28 oz can, mild
- 1 jar salsa verde, 12-14 oz jar
- 2 cans diced green chiles, 4 oz cans, mild
- 3 cups low-sodium chicken broth
- ⅔ cup water
- 1 can white beans, 14.5 oz can, , drained and rinsed
- ⅔ cup corn, if frozen, thaw first
- 3 dried bay leaves
- 1 Lime Juice
- Salt and pepper to taste
Toppings (Optional)
- Monterey Jack cheese
- Avocado slices
- Sour cream
- Chopped cilantro
- Tortilla strips
Instructions
Stovetop Method
Sear the Chicken
- Heat 1 tbsp olive oil in a large pot over medium heat. Season the chicken with salt and sear for 3-4 minutes per side until lightly browned. Remove and set aside.2 tablespoon olive oil, 1 pound chicken thighs or 3 chicken breasts
Sauté Aromatics
- Add the remaining 1 tbsp olive oil and sauté the onion for 3-4 minutes until softened. Stir in garlic, smoked paprika, cumin, chili powder, onion powder, garlic powder, and oregano. Cook for 1 more minute until fragrant.1 white onion, 4 cloves garlic, 1 teaspoon smoked paprika, 1 ½ tablespoon cumin, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano
Simmer the Soup
- Pour in the enchilada sauce, salsa verde, diced green chiles, chicken broth, and water. Add the bay leaves and return the chicken to the pot. Bring to a gentle simmer and cook for 25-30 minutes until the chicken is tender.1 can green enchilada sauce, 1 jar salsa verde, 2 cans diced green chiles, 3 cups low-sodium chicken broth, ⅔ cup water, 3 dried bay leaves
Shred the Chicken
- Remove the chicken, shred with two forks, and return it to the pot. Stir in the white beans, corn, and lime juice. Simmer for another 5 minutes. Season with salt and pepper to taste.1 can white beans, ⅔ cup corn, 1 Lime Juice, Salt and pepper to taste
Serve & Enjoy
- Ladle into bowls and top with cheese, avocado, sour cream, or tortilla strips as desired.Monterey Jack cheese, Avocado slices, Sour cream, Tortilla strips, Chopped cilantro
Slow Cooker Method
- Place all ingredients except lime juice, white beans, and corn into a slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Remove the chicken, shred, and return to the pot. Stir in white beans, corn, and lime juice. Let cook for an additional 15 minutes.
- Serve hot with desired toppings.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let chili cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
