Easy Slow Cooker Green Chili Chicken Soup is a tasty delight. With tender chicken, mild green chilies, and a blend of savory seasonings, it’s a comforting dish that practically makes itself. Get ready to savor the flavors of this simple, satisfying soup
Ingredients:
- 1 lb boneless skinless chicken breast
- 1 can cannellini beans
- 2 cans black beans
- 4 oz can fire roasted green chilis
- 1 can fire roasted tomatoes
- 1 can green enchilada sauce
- 1 – 2 cups of chicken broth
- 8 oz cream cheese
- 4 teaspoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dry minced onion
- ¾ teaspoon paprika
- Salt & Pepper to taste
Ingredients for Garnish:
- Fresh cilantro
- Sour cream
- Pepper jack cheese, shredded
- Avocado, sliced
- Lime, wedged
- Tortillas or tortilla chips
Directions:
1. Combine all of the ingredients from your list, with the exception of the cream cheese and garnish ingredients, and put them all in a 6-quart slow cooker.
2. Cook on high for 3-5 hours or low for 5-7 hours – low temp works best, so cooking slow is suggested unless you are on a time crunch, then the high setting will work. Ideally, the longer you can cook your recipe, the better!
3. When soup is done, remove the chicken, shred it on a tray or cutting board, then set it aside. You can shred your chicken easily by using two forks or two shredding claws. This step won’t take much time at all when using shredding claws.
4. Stir or whisk room temperature cream cheese into the pot until a smooth consistency is reached. It’s important that it be softened to avoid large lumps of cream cheese in the soup. Then, add the shredded chicken back in for another 10-15 minutes to get all warmed up.
5. Serve immediately with garnish ingredients and enjoy! See how easy that was? And look how beautifully this soup turned out! And with no mess or hassle as it slow cooked throughout the day. This recipe is sure to get attention as it is delicious and so easy to make.