Slow Cooker Green Chile Chicken Soup

Crockpot Green Chile Chicken Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken: Boneless skinless chicken thighs or boneless skinless chicken breasts make a tender base. I prefer using chicken thighs in this recipe because they shred easier and they’re juicy.
Onion: Adds a savory backbone and mild sweetness. Add onion powder too for extra flavor.
Canned green chiles: Bring that classic green chile chicken flavor without extra prep.
Rotel: Adds tomatoes and peppers for extra zip.
Corn: Gives little pops of sweetness in each mouthful.
White beans: Make the soup heartier and help it feel filling.
Garlic: Deepens the overall flavor. You can add garlic powder too if you want a bolder flavor.
Ground cumin: Adds warm, earthy flavor.
Chili powder: Brings gentle heat and depth.
Dried oregano: Rounds out the chile flavor with a herby note.
Chicken broth: Keeps things brothy and ties the flavors together.
Sour cream: Adds tang and creamy body.
Cream cheese: Makes the soup rich and silky. I recommend full fat cream cheese for richness.
Fresh lime juice: Brightens everything right at the end.
Cilantro: Adds a fresh finish to this hearty soup.
Jalapenos: Add extra heat if liked.

How to Make Green Chile Chicken Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Start the base: Put the chicken in the slow cooker, then scatter in the diced onion, diced green chiles, Rotel, corn and white beans plus the garlic.
Season it: Sprinkle in the cumin, chili powder and oregano.
Add the broth: Pour in the chicken broth, making sure most of the chicken is covered.
Slow cook: Cover and cook until the chicken shreds easily.
Shred the chicken: Lift it out, pull it apart with 2 forks, then return it to the slow cooker.
Make it creamy: Stir in the sour cream and cream cheese until smooth.
Brighten the pot: Mix in the lime juice, then taste and adjust seasoning.
Finishing touches: Ladle into bowls and top with fresh cilantro and jalapenos. Serve immediately and enjoy!

Substitutions and Variations

Chicken swap: Use shredded rotisserie chicken and stir it in after the base is hot. Wondering about using frozen chicken? Thaw it first, if possible. If you don’t have time to thaw, cook from frozen until it shreds easily and reaches a safe internal temperature, then shred and continue with the recipe.
Broth change: Chicken broth, bone broth or vegetable broth all work, just pick a brand you like. For a heavier base, you could even use homemade beef bone broth.
More veggies: Stir in baby spinach near the end so it stays green or try zucchini or mushrooms.
Bean switch: Swap white beans for pinto beans or even diced potatoes.
Heat level: Try Hatch green chiles, green salsa or a splash of green enchilada sauce for more punch.
Dairy-free: Use dairy-free cream cheese plus full-fat coconut milk in place of the sour cream.
Gluten-free: This green chili soup is usually gluten-free, but check labels on broth, Rotel and any toppings like tortilla chips.
Add rice: Stir in cooked rice (or cooked grain of choice) at the end so it stays fluffy and doesn’t turn to mush.
More cheese: Sprinkle shredded cheese on top just before serving – Mexican blend cheese is good, or perhaps cheddar.
More toppings: Avocado is delicious in south of the border style chicken dishes. You can add some chopped avocado on top before serving for a nutty, creamy touch. Sliced green onions would be another tasty touch.

Serving Suggestions

With bread: Enjoy tortillas, 30-minute dinner rolls or homemade yeast rolls.
With veggies: This flavorful soup is also good with smoked elote.
With tacos: Pair turkey tacos with your Crockpot green chili chicken soup.
With something crunchy: Add contrast with a couple of beef taquitos or street corn nachos.

How to Store

Store: Refrigerate in an airtight container for up to 4 days.
Freeze: The soup freezes well for up to 3 months, but leave out the sour cream and cream cheese and add them after thawing when you’re heating the soup up.
Thaw: Thaw overnight in the fridge.
Reheat: Warm on the stove over medium-low heat, stirring often.