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Green Chile Chicken Chili is an easy and quick, crockpot ready cozy, comfort soup perfect for gameday, a cold saturday, or a busy weeknight meal. #crockpotsoup #crockpotrecipes #gamedayfood #whitechickenchili
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Green Chile Chicken Chili

This Green Chile Chicken Chili is a quick variation of White Chicken Chili where you throw everything together in the crockpot and let it do all the work while you are cleaning, working, or running errands. Keep it simple, but keep it southwest.
Prep Time5 minutes
Cook Time4 hours

Ingredients

  • 1 Cup Frozen seasoning blend onions, etc or 1/2 onion, sautéed
  • 1 Pablano or Hatch Green Chile pepper de-seed, grilled and diced (use a bell pepper instead to eliminate spice)
  • 1 package White Chicken Chili seasoning mix
  • 1 can Great Northern Beans or Navy Beans
  • 1 can Cannelloni Beans white kidney beans, or Garbanzo Beans, or Hominy
  • 1 can chopped Green Chilies
  • 1 box Reduced Sodium Chicken Broth
  • 1/2 bag frozen Chicken Fajita Strips go with Tyson so you have a good brand of meat
  • 1/2 cup verde or tomatillo salsa - can be eliminated to reduce the spice
  • fresh cilantro cheese, chips or cornbread

Instructions

  • Put everything together in the crockpot and simmer on low for 4-6 hours.

Notes

Last night when I got home, I pan sautéed/browned about 1/2 C of the seasoning blend. Honestly, it wasn't measured its what was leftover and in a Ziploc bag in my freezer.  Once cooked, it cooked down to about 1/2 cup.  If you like onions and are good with that in your base of the soup, I would have probably suggested 1/2 an onion.  Browning them last night while I still had some energy and just putting them in the fridge made prep this morning much easier! I also cut up 1 Pablano pepper and roasted it in the oven on a cookie sheet.  Again my adjustment would be to put that thing on a grill whole and then cut it up afterward.  I cut it into tiny pieces and they just didn't hold up in the oven.  I wanted the "roasted" flavor so for sure I should have char-grilled it on the burner or grill pan.  I love the poblano flavor, but it probably added some heat that many would not want.  I added it to the onions and put I the fridge to just dump in the crockpot this morning.
Variations: for those who have issues with any of these ingredients you could use shoepeg corn, mexi-corn, black beans, hominy, garbanzo beans, or zucchini (add right before you serve).  If I were to pan-fry the chicken before I put it in the crockpot, I would probably add some seasoning and not add it to the crockpot until I was ready to eat.