Green Chili Chicken Soup

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I eat soups year round but I especially love them in the winter.

These soups are all the perfect winter comfort food and work great for game-day get togethers too. 

I love making a batch of these Slow Cooker Salsa Verde Chicken Tacos to go with my Green Chili Chicken Soup.

I serve the soup with a variety of garnishes like chopped avocado, cilantro, green onion, diced red onions, cheese, sour cream and crushed chips. 

The thing that sets this soup apart from others is the tender chicken thigh meat mixed with the salsa verde and the diced green chiles.

The combination is flavorful with a hint of sweetness from the green salsa. 

I make so many soups this time of year from this Slow Cooker White Chicken Chili, Slow Cooker Pork Pozole and this Instant Pot Pork Chili Verde. 

Ingredients You’ll Need

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Chicken: I used chicken thighs in this soup which creates a tender, juicy chicken. I love how the chicken cooked in the slow cooker and the flavor it develops with the spices. You can use chicken breasts or tenders if you prefer. 
• Vegetables: I added chopped carrots, red onion, grilled corn, fire roasted tomatoes and garlic to this soup. You can add anything you have on hand like bell peppers, celery, poblanos, jalapeños, zucchini and regular diced tomatoes. 
• Salsa Verde: I add a jar of salsa verde or make an Easy Homemade Salsa Verde to add to the slow cooker. I love the flavors that salsa verde infuses into this soup. 
• Green Chiles: I added an 8 ounce can of diced green chiles to this soup. If you can find fire roasted green chiles that helps to add even more flavor. 
• Spices: The combination of the chili powder, cumin, oregano and cayenne pepper create a warm, rich soup bursting with flavor. If you can find green chili powder instead of regular chili powder try using that! 

Recipe Modifications

• Beans: I love adding beans into this soup when I have them in the pantry. Some good ones are black beans, pinto beans, kidney beans, chickpeas or white beans.
• Vegetables: This is a great base for a variety of other veggies. Try poblanos, bell peppers, green beans, zucchini, spinach, kale cauliflower or shallots.
• Spices: If you want more robust flavor you can add paprika, smoked paprika or crushed red pepper.
• Creaminess: Stir in heavy cream, half-and-half, or coconut milk for a richer texture. Use cream cheese or a dollop of sour cream stirred in at the end.
• Thicken: To thicken the soup you can mash some beans or add cornmeal, or a cornstarch slurry. Blend a portion of the soup for a smoother consistency.
• Grains: You can bulk up the soup by adding brown rice, white rice, quinoa, farro or bulgur wheat.

How to Make this Green Chili Chicken Soup

Step 1: Sauté Vegetables and Spices: If you want to develop the flavors of the spices then you will want to start by heating a skillet over medium heat. Add 2 Tablespoons of olive oil. Add the onion and garlic and saute for 1 to 2 minutes. Add the chili powder, cumin, oregano, cayenne pepper, salt and pepper. Continue to sauté to allow the spices to bloom, about 4-5 minutes.

Step 2: Add to Crockpot: Add the spices and onion mixture to the slow cooker. Add the remaining ingredients including the chicken and make sure to give it a good stir.

Step 3: Slow Cooker Soup: Set the crockpot on low for approximately 5-6 hours or high for 3 hours {chicken should be 145 degrees F}.

Step 4: Shred Chicken: Pull the chicken out and shred it with two forks. Return the chicken to the soup and stir. Add the lime juice.

Serve warm with garnishes like avocado, cilantro, red onion, cheese, sour cream and diced onion.