Tender chicken thighs slow cook in salsa verde in the slow cooker to create this Green Chili Chicken Soup. The green chiles, onion, corn, garlic, spices and fire roasted tomatoes help make this hearty Mexican style soup a favorite!

GREEN CHILI CHICKEN SOUP

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

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.

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.

WHAT INGREDIENTS ARE IN THIS GREEN CHILI SOUP?

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!

HOW DO YOU MAKE THIS GREEN CHILI CHICKEN STEW?

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, orgegno, cayenne pepper, salt and pepper.
Continue to saute to allow the spices to bloom, about 4-5 minutes {chicken should be 145 degrees F}.

Add the spices and onion mixture to the slow cooker. Add the remaining ingredients and make sure to give it a good stir.
Set the crockpot on low for approximately 5-6 hours or high for 3 hours.
Pull the chicken out and shred it with two forks. Return the chicken to the soup and stir.
Serve warm with garnishes like avoado, cilantro, red onion, cheese, sour cream and diced onion.

WHAT SHOULD I SERVE WITH THIS SOUP?

If you are having a game-day party I suggest serving buffalo chicken dip. I talk about How to Make Buffalo Chicken Dip here.

I also really like serving some kind of potato appetizer like these Air Fryer Twice Baked Potatoes.

Roasted Buffalo Cauliflower and these Buffalo Chicken Hummus Bites are a nice addition to an appetizer spread

Looking for more slow cooker recipes? Try our Slow Cooker Pork Shoulder Roast recipe.

Green Chili Chicken Soup

Name: Green Chili Chicken Soup
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 pound boneless, skinless chicken thighs; 1/2 of a red onion, diced; 4 garlic cloves, minced; 1 jalapeños, seeds removed, diced {optional for spice}; 1 - 16 ounce jar of salsa verde {green salsa}; 2- 4 ounce diced green chiles; 1 - 15 ounce can of fire roasted tomatoes, drained; 1 - 15 ounce can of hominy; 1 cup of corn {you can use frozen or canned}; 2 teaspoons chili powder {try to use green chili powder}{; 2 teaspoons cumin; 1 teaspoon oregano; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/8 teaspoon pepper; 4 cups of chicken broth; 1/2 of a lime, juiced; Garnishes: cilantro, avocado, green onion, sour cream, cheese, diced red onion

Yield: 6

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 pound boneless, skinless chicken thighs
1/2 of a red onion, diced
4 garlic cloves, minced
1 jalapeños, seeds removed, diced {optional for spice}
1 - 16 ounce jar of salsa verde {green salsa}
2- 4 ounce diced green chiles
1 - 15 ounce can of fire roasted tomatoes, drained
1 - 15 ounce can of hominy
1 cup of corn {you can use frozen or canned}
2 teaspoons chili powder {try to use green chili powder}{
2 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups of chicken broth
1/2 of a lime, juiced
Garnishes: cilantro, avocado, green onion, sour cream, cheese, diced red onion

Instructions

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, orgegno, cayenne pepper, salt and pepper.
Continue to saute to allow the spices to bloom, about 4-5 minutes.
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.
Set the crockpot on low for approximately 5-6 hours or high for 3 hours {chicken should be 145 degrees F}.
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 avoado, cilantro, red onion, cheese, sour cream and diced onion.