Slow Cooker Chicken Chili Soup

In our house fall and winter means Soup-a-week! This week's soup is a chicken chili style soup.

Servings: ~6–8 | Prep

time: 25 minutes | Cook time: 6–7 hours

Slow Cooker Chicken Chili Soup

Ingredients

• 1 lb raw chicken thighs, whole

• 32 oz chicken stock

• 1 green tomato (or 2–3 tomatillos), diced

• 1 small onion, diced

• 2 ears of corn, kernels cut off or 2 cups of corn.

• 1 jalapeño, diced

• 1 small poblano pepper, diced

• 1 banana pepper, diced

• 4 cloves garlic, minced

(Note: swap all three fresh peppers for one can of diced green chiles, or use peppers of your choice)

• 1 tsp ancho chili powder

• ½ tsp cumin

• ½ tsp coriander

• ½ tsp oregano

• ¼ tsp paprika

• ¼ tsp red pepper flakes

• Pinch of cayenne

• 1 can black beans, drained

• 1 can navy beans, drained (Author's tip: cooked dried beans work just as well — use the equivalent amount)

Thickener - Optional. If you like a thicker chicken soup.

• 1 cup reserved broth, blended smooth with 1 corn tortilla

For serving

• Cilantro, cheese, sour cream, and your favorite toppings

Directions

1. Sauté the aromatics (10 min). Heat a bit of oil in a skillet over medium heat. Add the onion, garlic, green tomato, and diced peppers. Sauté until the onions turn translucent, about 5–7 minutes.

2. Add the spices. Stir all the spices into the vegetable mixture and cook for 30–60 seconds until fragrant.

3. Layer the slow cooker. Transfer the sautéed vegetable mixture to the crock pot. Place the whole chicken thighs on top, then pour in the chicken stock. (reserve 1 cup if you want it to be thicker, I did not, but may in the future)

4. First cook — HIGH for 3 - 4 hours. Cover and cook on high until the chicken is nearly fall-apart tender.

5. Shred the chicken. Remove the thighs from the slow cooker and shred.

   1. KitchenAid shortcut: drop the cooked thighs into the bowl fitted with the flat paddle attachment and mix on speed 3 until shredded — takes seconds.

6. Pour the blended tortilla mixture back into the pot if using. Stir in the shredded chicken and add the corn.

7. Finish cook — LOW for 2-3 hours. Turn the slow cooker to low and cook for 2-3 hours to let the flavors meld. Or until ready to serve.

8. Serve. Ladle into bowls and top with cilantro, cheese, sour cream, and your favorite garnishes.

   
   

This soup has plenty of room to improvise. This is a soup, but with thickener and more beans and/or meat it could be more like a chili or stew.

Enjoy!

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