Green Chile Chicken Soup, bursting with tender chicken, and the spicy kick of roasted green chiles made easily in the slow cooker.
Course Main Course
Cuisine American, Mexican
Keyword chicken, crock pot, crockpot, slow cooker
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 6servings
Calories 526kcal
Equipment
slow cooker
Ingredients
3chicken breastsboneless, skinless, cubed
15ouncesGreat Northern BeansOR any white beans such as Cannellini Beans, or Navy Beans
⅔cupcorn canned kernels or if using frozen- thaw first
29ounceschicken broth2 cans
28ouncesgreen enchilada saucemild
8ouncesdiced green chiles
⅔cupwater
1½tablespoonscumin
1tablespoonchili powder
1teaspoononion powder
1teaspoongarlic powder
salt and pepperto taste
Toppings
Monterrey Jack cheese, shredded
Cilantro, chopped
Tortilla chips, crushed
Instructions
In a crockpot, combine cubed raw chicken, beans, corn, chicken broth, green enchilada sauce, diced green chiles, water, cumin, chili powder, onion powder, and garlic powder.
Cook on HIGH for 3-4 hours, allowing the flavors to meld and the chicken to cook through.
Season with salt and pepper to taste, adjusting the seasoning according to your preference.
When ready to serve, ladle the soup into bowls. Top each serving with shredded Monterrey Jack cheese, a few slices of avocado, and a dollop of sour cream.