5-Ingredient Chicken Chili Soup Recipe Is How to Welcome Spring by Jan Mostrom
Spring is here and sadly we are still have some cooler days left where we live. In fact, it snowed here in Chicago recently and I just had to make this easy chicken chili recipe one more time.
The slow cooker is an easy way to make this delicious and light five-ingredient chicken chili that is really more like soup. So let's call it chicken chili soup! Chicken broth, cumin, boneless breasts or thighs, salsa verde and white beans are all you need to make this delicious meal for dinner tonight.
To make the easy chicken chili, put all the ingredients into a slow cooker. Cover and cook on high heat for four to five hours or low heat for six to seven hours. Ladle the chicken chili into bowls and top with diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips or fresh jalapeño slices. Or top with nothing at all! It's still absolutely delish.
If you don't have a slow cooker just make it in a soup pot on the stovetop. Add my amazing Caribbean cornbread or no-knead French bread and you'll want to make this meal again and again.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 to 4 hours (high heat) or 6 to 7 hours (low heat)
Total Time: 4 hours
Servings: 8
Ingredients
- 8 cups chicken stock
- 3 - 4 boneless uncooked boneless, skinless chicken breasts or 8 boneless, skinless thighs
- 2 cans (15 ounces each) great northern white beans, drained and rinsed
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 3 tablespoons ground cumin
Here's how to make it:
- Put all ingredients into a slow cooker and cook on high heat for 4 to 5 hours or low heat for 6 to 7 hours.
- When chicken is cooked removed to a cutting board and shred with two forks. Return chicken to pot.
- Serve in bowls with optional toppings. Add fresh bread or cornbread and you've got a delicious satisfying meal.
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