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Creating this Green Chicken Chili Soup
Every time I make a slow cooker meal like this Green Chicken Chili Soup, my husband always grab seconds and requests me to make it again!
Slow cooker or crock pot meals are a simple way to impress others and they make they chef look GOOD. That is always a win/win situation if you ask me!
We also can’t stop eating this slow cooker chicken pot pie soup. It’s so warming and cozy.
The prep work for this green chicken chili soup is easy thanks to several pantry staples such as beans, chicken broth, jarred salsa and seasonings.
Plus, using the slow cooker is such a time saver. Throw all the ingredients in the pot at noon, and have dinner ready at 6pm!
I love curling up on the couch with a big bowl of this chicken chili during Fall and Winter evenings. Nothing better than a big cozy bowl of this, a good movie and a blanket!
Additionally, it’s football season so if you have a party or tailgate to head to, this chicken chili makes enough for a crowd!
Ingredients you will need for green and white chicken chili:
With just a few staple ingredients and totally effortless prep, you’ll have a flavorful and satisfying soup. For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Boneless, skinless chicken thighs: you can also use chicken breasts, I just think the thighs are more tender and fall apart in the slow cooker.
- Tomatillo salsa/Salsa Verde: use your favorite jarred salsa, or feel free to make your own!
- Sweet Potato: 1 large sweet potato or ~ 1-2 small/medium is plenty. Cut into 1 inch cubes.
- Chicken Broth: vegetable broth is a good option, too!
- Diced Green Chilies: just 1, 4 oz. can.
- Package of white chicken chili mix: it’s a blend of onion powder, garlic powder, chili powder, oregano and a few other seasonings. I find it easiest to use the packet but feel free to use your own individual seasonings.
- Pinto Beans and Navy beans: I use 2 cans of each bean to really bulk up this chili soup.
- Garlic: fresh or jar garlic works fine!
- Cumin: I love the clear taste of cumin in this chili with the additional cumin added. Feel free to use less if desired.
- Garnish ideas: it’s all about the toppings for this chili soup! Pile on the cilantro, avocado, sour cream, Mexican cheese, tortilla chips/strips, and finely chopped onion or green onions.
Step by Step Directions
For the full recipe instructions and step by step photos, scroll down to the bottom of the blog post to the recipe card.
- Place your chicken thighs in the bottom of the slow cooker. Wash and cut the sweet potato in 1 inch cubes. You can leave them unpeeled too for ease!
- Place the sweet potato and all remaining ingredients into the slow cooker and give it all a gentle stir.
- Cook on high for 4 hours or low for 6 hours.
- Shred the chicken and then when ready to eat, pour into bowls.
- Garnish with cilantro, sour cream, avocado, cheese, finely diced onion, corn chips, or green onions.
If you don’t have a white chicken chili seasoning packet…
- Mix together 2 tsp. cumin, 1 tsp. onion powder, 1 tsp. garlic powder, ½ tsp. paprika, ½ tsp. chili powder, ½ tsp. oregano, ½ tsp. coriander, ½ tsp. cayenne, salt and pepper to taste.
Variations of this recipe:
- Add a jalapeno, cayenne, or red pepper chili flakes for extra spice
- Use chicken breasts if you don’t have or want thighs. 3-4 breasts.
- Serve with tortillas or chips.
- Add more veggies: add in green or red bell pepper, corn, potatoes, hominy or celery
- If you’d like to make this a creamy chicken chili, add in 8 oz of cream cheese and ¼ cup heavy cream at the end.
This green chicken chili soup is:
- A hands off meal
- Easy clean up
- Uses simple ingredients
- All made in the slow cooker/crock pot!
Storage and Freezing
- Allow to cool completely then store in airtight containers in the fridge for 3-4 days.
- To freeze, cool completely, add to freezer safe containers or baggies and freeze for 4-6 months. Be sure to label the baggie with a sharpie so you know when you made it!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 2 lbs. boneless, skinless chicken thighs
- 16 oz. tomatillo salsa/ salsa verde
- 1 lg. sweet potato, peeled and cut into 1 inch cubes
- 6 cups chicken broth (or vegetable broth)
- 1 (4 oz.) can diced green chiles
- 1 (1.25 oz.) package white chicken chili seasoning mix
- 2 (16 oz.) cans pinto beans, drained and rinsed
- 2 (15.5 oz.)cans navy beans, drained and rinsed
- 2 cloves garlic, minced
- 1 tsp. cumin
- salt and pepper, to taste
- Garnish ideas: cilantro, avocado, Mexican cheese, sour cream, finely chopped onion, green onions.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Add the chicken thighs to the bottom of your slow cooker.2 lbs. boneless, skinless chicken thighs
- Top with the tomatillo salsa.16 oz. tomatillo salsa/ salsa verde
- Add in all of the remaining ingredients (except garnish ideas).1 lg. sweet potato, peeled and cut into 1 inch cubes, 6 cups chicken broth (or vegetable broth), 1 (4 oz.) can diced green chiles, 1 (1.25 oz.) package white chicken chili seasoning mix, 2 (16 oz.) cans pinto beans, drained and rinsed, 2 (15.5 oz.)cans navy beans, drained and rinsed, 2 cloves garlic, minced, 1 tsp. cumin, salt and pepper, to taste
- Gently stir to combine. Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
- Remove the chicken and place on a large cutting board or in a mixing bowl and shred. (Note: you can shred in the slow cooker, I just find it easier to shred it once it's out).
- Return chicken to slow cooker and stir.
- Taste and adjust salt and pepper if desired and serve with desired toppings! Enjoy!Garnish ideas: cilantro, avocado, Mexican cheese, sour cream, finely chopped onion, green onions.
- You can substitute boneless, skinless chicken breasts for the chicken thighs. (3-4 chicken breasts is plenty).
- Freezer friendly: let cool and then freeze for 4-6 months. Defrost the night before you plan to serve it.
- Pro tip: use your stand mixer fitted with the flat beater attachment to shred your chicken in 30 seconds! Keep an eye on it because it shreds FAST using this method.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Photography: photos taken in this post are by Megan from The Broke Girl Table.