Slow Cooker Green Chile Chicken Soup

Canned green chiles, cumin, oregano and aromatics make for a chicken soup that will warm up even the coldest night. Recipe below.

OFFICIAL AUTUMN IS JUST DAYS AWAY, and weather in Chicago has already been hinting at the crisp, cool days and nights to come. Perfect weather for warm, comforting soups. The canned green chiles in this soup dial up the warmth, adding spiciness and lively flavor.

This dish is what slow cookers were made for—minimal prep time, let the cooker do its thing and then a little finishing time. If you’re hanging around the house while it cooks, you get the bonus of heavenly fragrances filling your home.

At the heart of those fragrances and the flavor are the canned green chiles. They come in a wide variety and are usually clearly labeled spicy or mild. Hatch chiles, from the Hatch Valley in New Mexico, are considered premium green chiles; they also pack some heat. Chiles labeled mild still deliver the amazing aroma and flavor, but without the heat. We used a can of Hatch chiles and a can of mild. Honestly, much of the heat that alarms you up front cooks off. Next time, we’ll use two cans of Hatch chiles.

Print Pin

Slow Cooker Green Chile Chicken Soup

Canned green chiles, cumin, oregano and aromatics make for a chicken soup that will warm up even the coldest night.

Course Soup

Cuisine Mexican-inspired

Servings 4

Equipment

• slow cooker

Ingredients

• olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 4-ounce cans chopped green chiles (such as Hatch—see Kitchen Notes)
• 2 teaspoons cumin
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 – 1-1/2 pounds boneless, skinless chicken thighs
• kosher salt and freshly ground black pepper
• 3 14-ounce cans white beans, drained and rinsed (great northern or cannellini)
• 3 – 4 cups reduced-sodium chicken broth (or use home made, even better)
• sliced scallions, chopped cilantro, shredded cheddar cheese, sour cream, avocado, lime wedges (optional garnish choices)

Instructions

• Heat some olive oil in a medium skillet over medium heat. Add the onion and garlic, and cook until onion is slightly softened, 3 minutes or so, stirring frequently to avoid burning. Transfer to slow cooker.
• Add the green chiles, cumin, onion powder and oregano, stirring to combine.
• Generously season chicken thighs with salt and pepper, then add to the slow cooker. Add the beans and at least 3 cups of broth. Stir to combine and add more broth if it doesn’t seem soupy enough (you can always add more later, after it’s cooked for a while).
• Set to slow cooker to low and cook 4 to 6 hours, until the chicken is falling apart tender.
• Transfer the chicken to a plate and shred with forks. Stir back into the slow cooker. Taste and adjust the seasoning with salt, if needed.
• Ladle into bowls and top with your choice of garnishes—we went minimal, scallions only.

Kitchen Notes

Choose your chiles. Canned green chiles come in a wide variety and are clearly labeled spicy or mild. Hatch chiles, from the Hatch Valley in New Mexico, are considered premium green chiles; they also pack some heat. Chiles labeled mild still deliver the amazing aroma and flavor, but without the heat. We used a can of Hatch chiles and a can of mild. Honestly, much of the heat that alarms you up front cooks off. Next time, we’ll use two cans of Hatch chiles.