Recipe by Beccaham
"I was looking for a quick and easy slow cooker soup that was hearty, flavorful, and satisfying, and I created this. I hope you enjoy it as much as my family does! Top with a dollop of sour cream, a little Monterey Jack cheese, and some broken up tortilla chips, if desired."
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skinless, boneless chicken breasts, cut into cubes
ground white pepper
1 (8 ounce) can
1 (4 ounce) can
chopped green chilies
1 (15 ounce) can
pinto beans, rinsed and drained
1 (14.5 ounce) can
1 (10.75 ounce) can
cream of chicken soup
The best thing I've ever made in my slow cooker! The only reason I didn't give it 5 stars was because of my picky children. The only thing I did differently was to not cut up the chicken breasts beforehand; I just put them in whole because in the past my pre-cut chicken has turned out dry & tough in the slow cooker. Putting them in whole made them tender and easy to shred/cut up before serving.
I really hate to do this but as written I can only give this a 3 at most. The biggest issue with this soup is that it was entirely too salty and I love salt. I would recommend leaving out the teaspoon of salt and use low sodium chicken broth. I think tortilla chips would have been a nice garnish but not the kind from the bag because that is just more salt. The chicken really held the spice mix flavor the way the directions had you do it but on the bad note, you end up with a very oily soup to the point you can see it floating on top of your bowl and it leaves a coating on your spoon. My last complaint is actually an easy fix and that is that there simply was not enough substance. There was a perfect amount of chicken and tomatoes but you really had to fish around to find any beans. I would definitely recommend adding another can of beans and be sure to rinse. All in all this had a really deep rich flavor and was super simple to prepare but for what it is worth, I just think it needs some adjustments.
This is amazing!!!! I usually modify recipes but this was perfect as is. I did add sour cream to my bowl since my husband doesn't like it, but its great either way. Highly recommend!!!!!
Love this! Yummy and quick to make!
This soup was awesome! My family loved it! I did alter it a bit, tho, as it's what I had in my pantry. Instead of pinto beans, I added a can of Ranch Style beans & Bush's Grillin' Beans Black Bean Fiesta, gravy and all. I did omit the tsp salt and am glad I did. I didn' t have any tomato sauce so, so I improvised by taking a half can of tomato paste and adding water to make 1 cup. The seasoning on the chicken was outstanding. I added the oil to the bottom of the pot and spread it all around, coating the sides as well. After 4 hrs, I shredded the chicken breasts and put the meat back in the pot for two more hours. Perfection! I made the cheddar bay biscuits (a la Red Lobster) to serve alongside. I will surely be making this recipe again.
This was a great soup recipe. A switch from my normal chicken soup. I did spice it up a bit more with jalapeños and rotel. I also added extra spices. Family loved it. Will make this again. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Slow Cooker Green Chili Chicken Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
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