This green chili chicken soup combines incredible flavors of salsa verde, savory chicken and lively spices in a rich and creamy soup. Green chiles, poblano and jalapeño pepper give the green chili chicken soup a mild to medium heat which you can adjust to your own preference.
It's easy to make in the Crockpot or slow cooker, and is especially ideal for meal prep! When ready, load it up with your favorite toppings for a chili-inspired soup that is hearty and healthy comfort food.
Green chili chicken soup is like a salsa verde twist on my keto chili and low-carb chicken chili. Think of it as a chicken tortilla soup-meets-green enchiladas kind of meal. And don't forget to serve a slice of low-carb cornbread along with it!
Savory, spicy and zesty flavors won't disappoint. The chilies add a mild to medium level of heat to the soup that is mellowed by rich cream cheese that melts right into the broth.
why this recipe works
Tender shreds of chicken, savory aromatics and vegetables like tomatillos, bell pepper and zucchini add flavor and a tad more substance. You'll quick-roast some of the veggies under the broiler first which results in a few charred spots and a more robust flavor.
Pulse the roasted vegetables in a blender or food processor, then add the mix and the rest of the ingredients to the Crockpot and slow cook until done.
The end result is:
- a hearty meal that is full of flavor
- keto, low carb, gluten free and dairy optional (omit the cream cheese)
- a healthy soup that the whole family will enjoy.
The base of the soup is a mix of roasted tomatillos with peppers and other aromatics, similar to a green salsa.
You can adjust the heat level based on your own preferences for spiciness. For a more mild green chili chicken soup, omit the jalapeño.
To make healthy green chili chicken soup in the Crock Pot (or similar slow cooker), you will need the following main ingredients:
- Vegetables. Tomatillos are bright and juicy and give this green chicken chili soup a zesty flavor that resembles green enchilada sauce. Yellow or white onion, minced garlic add a savory kick, while diced tomatoes and zucchini make it extra hearty.
- Peppers. There's an assortment in here! Fresh peppers include jalapeño, a poblano and a green bell pepper. The jalapeño will add a mild amount of heat, and the poblano pepper gives the soup a subtle smoky flavor. You'll also need canned green chilis (like hatch chiles).
- Spices and seasonings. Salt, black pepper, chili powder, dried oregano, cumin.
- Chicken. I like to use boneless and skinless chicken thighs but you can also swap in chicken breasts.
- Broth. Choose chicken broth, chicken stock (or vegetable broth)
- Cream Cheese. For just the right amount of creaminess.
And of course this green chili chicken soup is all about the toppings. Use your favorites like shredded cheddar cheese, sour cream, cilantro, chopped red onion or a squeeze of lime juice.
This easy Crockpot green chili soup has so much flavor and it's a prep-and-wait kind of meal that makes dinner a breeze.
Here's a look at the steps involved but make sure to scroll to the bottom of the page to view the printable recipe card.
Place tomatillos, onion, jalapeño, poblano and bell peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper. Broil for about 5-8 minutes or until they are slightly blistered with charred spots.
Cool the veggies for 3-5 minutes, then place them in a food processor or blender with the broth and pulse a few times.
Tip: If the veggies are cooking too quickly under the broiler, flip them halfway through to char the other side.
Pour the green mixture into the large pot of the Crockpot. Add the rest of the ingredients except for the zucchini.
Slow cook until the chicken is done and tender. Remove the chicken and shred, then transfer the shredded chicken back to the slow cooker. Add the zucchini and cook for about 30 more minutes.
Serve with your favorite toppings like sliced avocado, cilantro, sour cream and shredded cheddar cheese.
recipe tips for green chili soup
When processing the roasted vegetables, make sure you don't over-blend. Just give them a few pulses to break down the ingredients. The consistency should resemble a chunky green salsa.
- Chicken. This easy green chili chicken soup is also a great way to use up leftover chicken and it will cut the slow cooking time in half. If you have meat from a rotisserie chicken or another type of shredded chicken, simply follow the recipe as written but add the chicken in at the end, during the last hour of cook time.
- Dairy-free soup. For a dairy-free version, you can omit the cream cheese.
- For extra heat. Add an additional can of green chilies to the soup.
- Cream cheese. The cream cheese will melt into the soup best when it is softened to room temperature OR cut into one-inch cubes.
You can store leftover soup in an airtight container in the refrigerator for up to five days. To freeze, ladle portions into freezer bags and keep in the freezer for up to two months.
what to serve with green chili chicken soup
This hearty soup goes with so many different sides! Here are a few ideas if you're looking for low-carb inspiration:
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Crockpot Green Chili Chicken Soup (Keto, Gluten Free)
Green chili chicken soup in the Crockpot is an easy and delicious! Shredded chicken, tomatillos, spicy peppers and aromatics give the soup an incredible flavor.
- 1 pound tomatillos, husked and cut in half
- 1 white or yellow onion, cut into wedges
- 1 jalapeño pepper, sliced in half (stem and seeds removed)
- 1 poblano pepper, sliced in half (stem and seeds removed)
- 1 green bell pepper, cut into quarters (stem and seeds removed)
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 tablespoon minced garlic
- 1, 15-ounce can diced tomatoes
- 1, 4-ounce can green chiles (use 2 for extra heat)
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1-½ pounds chicken thighs, boneless and skinless
- 8 ounces cream cheese, cut into cubes
- 1 large zucchini, diced
- Toppings of choice like avocado, cilantro, sour cream and shredded cheese
- Place an oven rack about 3-4 inches under the broiler. Turn the oven on to "Broil" and preheat.
- Arrange the cut tomatillos, onion wedges, cut jalapeño, poblano and green bell pepper onto a baking sheet.
- Drizzle with olive oil and sprinkle a small amount of salt and pepper on the veggies. Spread it around with your hands to coat them evenly.
- Place the baking sheet under the broiler and let the veggies roast for 5-8 minutes or until they are slightly blistered with charred spots. If they're charring too quickly, flip them over to let the other side broil.
- Cool the veggies for 3-5 minutes, then place them in a food processor or blender with the broth. Pulse a few times or until the consistency is like a chunky salsa.
- Pour the green mixture into the Crockpot. Add the minced garlic, diced tomatoes, canned green chilies, seasonings and spices.
- Nestle the chicken thighs into the mixture and place the cream cheese on top.
- Cover with the lid and cook on High for 2-4 hours or on Low for 3-6 hours. The chicken is done when it is tender and has an internal temperature of 165°F.
- Transfer the chicken to a plate and shred the chicken using two forks. Place it back into the Crockpot, stir the mixture well, and add the diced zucchini.
- Cook for another 30-45 minutes or until the zucchini is tender.
- Ladle the soup into bowls and serve with your favorite toppings.
- When processing the tomatillos and peppers, make sure you don't over-blend. Just give them a few pulses to break down the ingredients.
- If you prefer to use leftover chicken, follow the recipe as written but add the cooked chicken to the mixture during the last hour of cook time.
- For a dairy-free version, omit the cream cheese or replace it with your favorite dairy-free cream cheese alternative.
- For extra heat, add an additional can of green chilies or 1 extra jalapeño to the soup.
- Store leftover soup in an airtight container in the refrigerator for up to five days. To freeze, ladle portions into freezer bags and keep in the freezer for up to two months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 471Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 179mgSodium: 1097mgCarbohydrates: 15gNet Carbohydrates: 10gFiber: 5gSugar: 7gProtein: 32g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!