Slow Cooker Green Chile Chicken Soup is easy, healthy and full of flavor! Just dump everything in the slow cooker and walk away all day, then shred the chicken, add the cilantro and serve with your favorite toppings for a cozy meal.
This Green Chile Chicken Soup is effortless to make and accommodates a variety of diets including low-fat, low-carb, keto, gluten-free and dairy-free.
If you like this easy slow cooker soup you should also try my Slow Cooker Chicken Kale Soup and Slow Cooker Healthy Chicken Tortilla Soup.
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Ingredients
Here's what you need to make Slow Cooker Green Chile Chicken Soup:
- chicken breasts
- cilantro
- garlic
- oregano
- cumin
- salt
- pepper
- diced green chiles
- canned corn
- jalapeno hot sauce
- diced onion
- chicken broth
See recipe card for quantities.
Instructions
Here's how to make Slow Cooker Green Chile Chicken Soup:
Add the chicken broth, chicken breasts, corn, diced onion, green chiles, garlic, hot sauce, oregano, cumin, salt and pepper to a greased slow cooker and give everything a good stir.
Cook on low for 8 hours or high for 4 hours. Then, remove the chicken and shred it using 2 forks.
Return the chicken to the pot, add the chopped cilantro and give everything a good stir.
Serve with your favorite toppings or keep warm until serving.
Hint: Alternatively, you can also shred the chicken using a mixing rather than 2 forks.
Substitutions
Want to substitute an ingredient in Slow Cooker Green Chili Chicken Soup? Here's how:
- Boneless skinless chicken breasts - use boneless skinless chicken thighs instead of the breasts for a richer soup.
- Chicken broth - use an equal amount of bone broth or bouillon mixed with water in place of the chicken broth.
- Canned corn - use an equal amount of frozen or fresh corn in place of the canned corn.
- Diced green chiles - use an equal amount of canned diced jalapenos or fresh diced jalapenos in place of the green chiles for a bit more spice.
Variations
Try one of these variations of Slow Cooker Green Chile Chicken Soup:
- Spicy - double the amount of hot sauce and/or use diced jalapenos in place of the green chiles for a spicier soup.
- Beans - add 1 can of drained and rinsed white beans to the soup to add fiber and make it more filling.
- Vegan - use vegetable broth in place of the chicken broth, eliminate the chicken breasts and add 1 can of rinsed and drained white beans to the soup.
Equipment
This equipment comes in handy when making Slow Cooker Green Chili Chicken Soup:
Storage
Once the Green Chile Chicken Soup has cooled, you can store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. (Check out this article for more details on how to properly freeze and store soup.)
Top tip
Serve Slow Cooker Green Chili Chicken Soup with an assortment of toppings such as sour cream, shredded cheese, lime wedges, hot sauce, diced onion, sliced avocado sliced jalapenos or chopped cilantro.
FAQ
This recipe for Green Chile Chicken Soup has 98 calories per serving. Other recipes will vary based on the ingredients in the recipe.
Related
Want more easy slow cooker recipes like this? Try these:
Pairing
Serve Green Chile Chicken Soup with one of these salads for a balanced meal.
Recipe
Slow Cooker Green Chile Chicken Soup
Equipment
Ingredients
- 8 cups chicken broth
- 3 boneless skinless chicken breasts
- 1 (15 oz) can corn, drained
- 1 onion, diced
- 1 (7 oz) can diced green chiles
- 4 cloves garlic, minced
- 3 Tablespoons jalapeno hot sauce
- 1 Tablespoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ bunch cilantro, chopped
Instructions
- Add the chicken broth, chicken breasts, corn, diced onion, green chiles, garlic, hot sauce, oregano, cumin, salt and pepper to a greased slow cooker and give everything a good stir.
- Cook on low for 8 hours or high for 4 hours.
- Then, remove the chicken and shred it using 2 forks.
- Return the chicken to the pot, add the chopped cilantro and give everything a good stir.
- Serve immediately with your favorite toppings or keep warm until serving.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
The perfect weeknight dinner!