Green Chili Chicken Soup

Cozy up with a bowl of flavorful chicken green chili soup, made with hearty ingredients and lots of salsa verde. This easy, healthy, gluten-free, and dairy-free recipe is made in the CrockPot or on the stovetop and is perfect for cold weather meals, game nights, or football food spreads. Packed with bold Mexican flavors, it’s the best green chili chicken soup for a keto-friendly, low carb meal.

5 from 1 vote

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Prep Time 5

Cook Time 25

CrockPot time 4

Total Time 30

Course Gluten-free, Main Course

Cuisine Mexican

Servings people

Calories 434 kcal

Equipment

Ingredients

2 tablespoons olive oil or butter
1 small onion diced
2 large cloves garlic pressed
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
4 ounces diced green chili peppers
1¼ cups salsa verde or more, to taste
2 pounds shredded chicken about 3 cups, see note below
3 cups chicken broth
15 ounces pinto beans optional, rinsed and drained

Instructions

On the stovetop

Heat oil (or butter) in a dutch oven over medium-high heat. Add diced onion and cook until soft and translucent, about 3-4 minutes. Add garlic and cook for 1 minute.
Add cumin, oregano, salt, and black pepper and mix well. Add salsa verde and green chiles and mix well, cooking for about 2 minutes.
Add shredded chicken, chicken broth, and beans and stir. Bring soup to a simmer then cook for 20 minutes on medium-low heat or in a crockpot on low until ready to serve. Soup can simmer for up to an hour if you have time.
Serve soup hot with desired toppings.

In the CrockPot

This is a dump-and-go CrockPot meal. Pour everything into the slow cooker, stir it up, and turn it on. Cook on low for 4 hours or on high for 2 hours.
If you are starting with raw chicken, use an instant-read thermometer to ensure your chicken is cooked through in the time allotted, then shred it and return it to the CrockPot for 15-30 minutes to soak up some of the juices from the chili.

Notes

For the chicken:

If using canned chicken, use three large cans, drained and shredded with a fork.
If using rotisserie chicken, use three heaping cups of shredded chicken.
If using raw chicken breasts or thighs, start with 2 pounds of chicken, cook to 165ºF using your desired method, then shred and measure three heaping cups.

Nutritional facts are for the base soup only and do not include any toppings.

Nutrition

Keyword chicken, chili, peppers, salsa, soup

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