Green Chili Chicken Soup crock pot dinner
Green Chili Chicken Soup crock pot dinner
The perfect spiced green chili chicken soup is like enchilada in the form of a soup! It is hearty, delicious, and always likable.
Mexican cornbread, sour cream cornbread or simple yeast rolls are the perfect match for this mild and delicious green chili soup (aka green chili soup)! It is full and delicious!
Chili verde = green pepper
Some people are normal and only drink soup in winter when the weather is cold. Well, I believe you have now discovered that we are not normal! We like soup all year round.
We have some staple soups, which are always easy to make. We also like to try new soup recipes. Today, I am very happy to share with you the new recipe we tried for Chili Soup (aka Green Chili Soup), which is similar to our chicken chili sauce soup, very delicious!
This recipe is very delicious and contains some of our favorite ingredients-corn, chicken and green peppers. The combination of these foods is great and can make such a delicious soup, especially all the ingredients (think cheese, sour cream, avocado…)
How to make green chili soup
Cook. Put the chicken broth, hot sauce, green pepper, water, cumin, chili powder, onion powder, garlic powder and chicken shreds into the pressure cooker. Cook for 3-4 hours.
Decorate. Season with salt and pepper, and top with Monterey Jack cheese, sour cream and avocado slices.
The great thing about this soup is that it tastes amazing! In addition, it can be personalized and added to your own favorite ingredients. Play around and let us know what works for you.
Tips + storage information
Hominy Made from corn kernels. The process involves soaking the corn in an alkaline solution to double the size of the grain. Hominy is commonly used in grits, tortillas, soups, stews and casseroles.
chicken soup It has a richer taste than chicken broth, because the broth is made from bones. Chicken soup is made from chicken meat. It would be great if you only have broth!
Tono Increase calories, Use the following ideas. You can add them directly to the soup, or you can set them aside for those who are bold. Try adding chopped green peppers such as jalapenos, red pepper flakes, tabasco, Sriracha or cayenne.
In order to make this soup in advance, Cook the chicken and place it in an airtight, freezer (if applicable) container with other soup ingredients. Store in the refrigerator for 1-2 days or in the refrigerator for up to 3 months. If the soup is frozen, let it thaw in the refrigerator overnight. Cook according to the recipe instructions.
Use a clay pot to make this soup: Cook the chicken, then pour it into a crock pot with the soup. Cook for 4-5 hours on low or 2-3 hours on high, or until heat and flavor are combined.
Make this soup in the Instant Pot: Put everything except the toppings in the Instant Pot, and you can sear the chicken in advance if you want. Then turn on the high pressure for 15 minutes and let it naturally relieve the pressure for 5 minutes.
Shop Store in an airtight container in the refrigerator for 3-4 days. freeze Store in Ziploc or an airtight container for 3-4 weeks.
For more chili and soup recipes, please check:
Course main course, soup
Mexico food
Preparation time 5 minutes
Cooking time 3 hours 30 minutes
Total time 3 hours 35 minutes
6 servings
Calories 366 kcal
Author Little Luna
- 3 chicken breasts cooked and shredded
- 2 14.5 oz can chicken broth
- 1 28-ounce can light green enchiladas
- 2 4 ounce cans diced green chilies
- 2/3 c water
- 1 1/2 TB cumin
- 1 TB chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2/3 c corn (if frozen, thaw)
- Salt and pepper
- Ingredients: Monterey Jack cheese, avocado, sour cream
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Put the chicken broth, hot sauce, green pepper, water, cumin, chili powder, onion powder, garlic powder and chicken shreds into the pressure cooker.Cook for 3-4 hours
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Season with salt and pepper, and top with Monterey Jack cheese, sour cream and avocado slices.