Slow Cooker Chicken and Green Chile Soup Recipe

This hearty, comforting Slow Cooker Chicken and Green Chile Soup is full of flavor and comes together in minutes—perfect for busy days and cozy evenings.

December is here, and that means comfort food season. Slow cooker recipes are my go-to in cold months because they save time, simplify meal prep, and concentrate flavor. Toss the ingredients into the crock pot before work, come home to a warm, flavorful dinner, and get plenty of leftovers for lunches. If you prefer to cook on the stove, this soup adapts well—see the notes below.

This recipe features a bright, slightly spicy base built with salsa verde and diced green chiles. I used a full jar of salsa verde and two cans of green chiles for a bold, green-chile-forward flavor—enough kick to be exciting but still approachable for many palates. Cannellini (white) beans add body and fiber, while sautéed or raw aromatics—onion, celery and garlic—round the soup out. Cumin, oregano and a pinch of crushed red pepper deepen the flavor, and a sprinkle of fresh cilantro at the end brightens each bowl.

If you choose to cook this on the stovetop instead of a slow cooker, consider using a cooked rotisserie chicken for convenience and extra flavor. It shreds easily and shortens cook time. Using raw chicken breasts on the stove will work too, but you’ll need to simmer until the meat is cooked through and tender.

Slow Cooker Chicken and Green Chile Soup

This hearty and comforting Slow Cooker Chicken and Green Chile Soup is delicious, super flavorful and literally takes just a few minutes to assemble.

Ingredients

• 3 boneless skinless chicken breasts
• 1 medium onion, diced
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (16 oz) jar salsa verde (green salsa)
• 2 (4 oz) cans diced green chiles, undrained
• 2 (15 oz) cans cannellini beans (white beans), rinsed and drained
• 1 Tbsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp sea salt (adjust to taste)
• 3 Tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Place the chicken breasts, diced onion, chopped celery, minced garlic, chicken broth, salsa verde, diced green chiles (with their juices), rinsed cannellini beans, cumin, oregano, crushed red pepper and sea salt into a 6-quart slow cooker. Stir briefly to combine.
2. Cover and cook on low for about 5 hours, or until the chicken is cooked through and very tender.
3. Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the slow cooker and stir to combine. Taste and adjust seasoning if needed.
4. Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot and enjoy.

Notes and variations:

• Stovetop option: Simmer the ingredients in a large pot over medium-low heat until the chicken is cooked and tender, about 30–45 minutes depending on the heat and whether you use raw or pre-cooked chicken. If using rotisserie chicken, add it near the end to warm through.
• Heat level: If you prefer milder soup, reduce the salsa verde or use only one can of green chiles. For more heat, add a pinch more crushed red pepper or a splash of hot sauce.
• Make it vegetarian: Replace chicken with extra beans or cooked cubed tofu, and use vegetable broth instead of chicken broth.
• Meal prep: This soup stores well in the refrigerator for 3–4 days and freezes nicely for longer storage. Reheat gently on the stovetop.

Nutrition (approximate)

Serving size: 1 cup | Calories: 246 kcal | Carbohydrates: 30.6 g | Protein: 20.7 g | Fat: 2.1 g | Fiber: 7.9 g

Nutrition information is automatically calculated and should be used as an approximation.