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Crockpot Creamy Green Chile Chicken Soup

Servings: 6

Ingredients

  • 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

Toppings:

  • Shredded cheese fresh cilantro leaves, diced avocado, lime wedges, high-quality corn chips

Instructions

  • 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 into 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.
  • Enjoy!