If you want a soup that’s easy to assemble and packed with bold, comforting flavor, try this Crock Pot Chicken Chile Verde Soup.
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How to Make Chicken Chile Verde Soup in a Crock Pot
Aunt Lou here. A reader recently asked about adapting Cris’ Crock Pot Chile Verde Soup by using chicken instead of pork. We tried it and loved the result—this version is simple, flavorful, and family-friendly. If you enjoy cilantro, add a generous sprinkle at the end for a bright finish. For the beans, you can use them undrained to keep their flavor and liquid, or drain and rinse them if you prefer; either way works well.
What You Will Need for Crock Pot Chicken Chile Verde Soup
Ingredients
• 1.5 lbs boneless, skinless chicken, cut into cubes
• 2 tablespoons oil
• 2 cups chicken broth
• 30 oz cannellini or Great Northern beans (2-15 oz cans), undrained or drained per preference
• 8 oz diced green chiles (2-4 oz cans), undrained
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• Salt and pepper to taste
• Optional: chopped fresh cilantro and sour cream for serving
Equipment
- Sharp knife
- Cutting board
- Large skillet
- Measuring spoons
- Tongs
- Measuring cup
- Can opener
- Wooden spoon or stirring spatula
- 4-quart crock pot
Time
- Prep Time: 10 minutes
- Cook Time: 4–6 hours on low or 2–4 hours on high; stir halfway through if your slow cooker heats unevenly
General Notes
- Use the Recipe Finder on our site if you want more slow cooker ideas.
- Nutrition estimates vary based on the brands and ingredients you choose; automated calculations are approximate and should not be used for specific dietary planning.
- Slow cookers vary; treat the suggested cook times as a guideline and adjust to your appliance.
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Crock Pot Chicken Chile Verde Soup
Ingredients
- 1.5 lbs boneless, skinless chicken cut into cubes
- 2 tablespoons oil
- 2 cups chicken broth
- 30 oz cannellini or Great Northern beans (2-15 oz cans) undrained or drained
- 8 oz diced green chiles (2-4 oz cans) undrained
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Optional: chopped fresh cilantro and sour cream for serving
Instructions
-
Pour the oil into a large skillet and heat over medium.
-
Sear the cubed chicken 1–2 minutes per side, until lightly browned.
-
Transfer the chicken to a 4-quart slow cooker.
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Add the beans, diced green chiles, chicken broth, cumin, oregano, salt, and pepper. Stir to combine.
-
Cover and cook on low for 4–6 hours or on high for 2–3 hours. Stir once halfway through if your cooker heats unevenly.
-
Serve hot with sour cream and a sprinkle of cilantro, if desired.
Notes
- Recipe Finder on the site can help you discover more slow cooker meals.
- Nutrition and carb counts vary by product choice; automated estimates are approximate and not a substitute for professional dietary advice.
- Because slow cookers differ, treat the times as guidelines and adjust based on your appliance.
Nutrition
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