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–+ servings
green chile chicken soup in white bowl with dark spoon
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Green Chile Chicken Soup

Indulge in the warm, inviting flavors of our Slow Cooker Green Chile Chicken Soup. It's a cozy blend of succulent chicken, zesty green enchilada sauce, and a kick of diced chiles, all seasoned with a mix of aromatic spices. Top it off with your choice of creamy Monterey Jack cheese, fresh cilantro, or cool sour cream.
Prep Time10 minutes
Cook Time4 hours
Course: Main Course
Cuisine: Mexican
Servings: 6 Servings
Calories: 314kcal

Ingredients

  • 2 Pounds Boneless Skinless Chicken Breasts cubed
  • ⅔ Cup Corn Kernels
  • 1 (32 oz) Box Chicken Broth
  • 1 (28oz)Can Mild Green Enchilada Sauce
  • 2 (4oz) Cans Diced Green Chiles
  • 1 (15.5oz) Can Great Northern Beans
  • ⅔ cup Water
  • 1 ½ Tablespoons Cumin
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • Salt and pepper to taste

Optional Toppings

  • Monterey Jack cheese shredded
  • Cilantro chopped
  • Avocado sliced

Instructions

  • In a slow cooker, combine cubed raw chicken, corn, chicken broth, green enchilada sauce, diced green chiles, beans, water, cumin, chili powder, onion powder, and garlic powder.
  • Cook on HIGH for 3-4 hours, allowing the flavors to meld and the chicken to cook through.
  • Season with salt and pepper to taste, adjusting the seasoning according to your preference.
  • When ready to serve, ladle the soup into bowls. Top each serving with shredded Monterey Jack cheese, a few slices of avocado, and a dollop of sour cream.

Notes

Note for Trim Healthy Mamas:
The additional toppings are not included in the nutritional information. If you want to keep the recipe an E, you will not want to add any additional fat with toppings. You can use greek yogurt, cilantro, and pickled jalapenos!
Instant Pot Instructions:
Add a little oil to the insert and sauté the chicken cubes just until they're no longer pink on the outside. (This step isn't necessary, but it can add depth to the flavor.)
Add the chicken, corn, chicken broth, green enchilada sauce, diced green chiles, beans, and your spices (cumin, chili powder, onion powder, garlic powder) to the Instant Pot.
Stir everything together to ensure it's well-mixed.
Secure the lid of your Instant Pot and set the valve to the sealing position, then cook on high pressure for 20 minutes. 
Once the cooking time is up, let the pressure release naturally for about 10 minutes, then carefully do a quick pressure release for any remaining pressure. 
Taste the soup and adjust salt, pepper, or other seasonings as needed.

Nutrition

Serving: 1Serving | Calories: 314kcal | Carbohydrates: 22g | Protein: 39g | Fat: 5g | Fiber: 4g