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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.