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Crockpot Creamy Green Chile Chicken Soup
Ohhh how I love a creamy green chile soup throughout the winter months! This version is pretty easy to throw together, then it simmers all day in your crockpot while you’re at work, or out exploring. You’ll return home to the delicious aroma filling your house, and your soup is almost ready to eat! Chop up your favorite toppings and grab a big cozy bowl. It’s so good!
These types of dinners go over REALLY well with my large crew because they get to choose all of their own toppings and create something they’ll really enjoy! I like to set out lots of different toppings on the counter buffet-style, and my job is done!
Stays good in the fridge for about 4 days.
- 2 tsps olive oil or avocado oil
- 1-1/2 lbs. boneless skinless chicken thighs
- sea salt and freshly ground black pepper, to taste
- 1 large yellow or white onion, diced
- 4 garlic cloves, minced
- 1 Tbsp ground cumin
- 1 – 8 oz can diced green chiles
- 1 – 15 oz can crushed tomatoes, with juice
- 6 cups chicken bone broth
- 2 – 15 oz cans cannellini beans, drained and rinsed
- 1- 15 oz can full-fat unsweetened coconut milk
- 2 Tbsps GF flour, or Arrowroot powder
- 1-1/2 cups frozen peas, thawed
- Shredded cheese, fresh cilantro leaves, diced avocado, lime wedges, high-quality corn chips
Heat the oil in a large skillet over medium heat.
Sear the chicken thighs until golden brown on both sides, about 3 minutes per side. Season with sea salt and pepper. Set aside on a clean cutting board and once ready to handle, slice them into large pieces.
Transfer chicken to your crockpot.
Meanwhile, in that same skillet, saute your onion with the garlic for 3-4 minutes. Stir in the cumin. Transfer to the crockpot using a rubber spatula to get all the flavors in there.
Add the green chiles and the crushed tomatoes into your crockpot.
Stir in the broth and beans.
Set the lid on and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
Once the time is up, use a pair of tongs to take the chicken out into a shallow dish. Shred your chicken then return it to the crockpot.
In a small bowl, whisk the coconut milk with the flour until smooth.
Add your coconut milk-flour mixture into the crockpot together with the peas, stirring well to incorporate.
Cook on HIGH for 20-30 minutes more.
Ladle into bowls then add toppings of choice.