Chicken Chile Verde Crockpot Soup

This Chicken Chili Verde soup is packed with flavor and easy to make in the crockpot! Give it a try with chicken from your local farmer.

Maker: Gabi Of The Tipsy Bite

The Tipsy Bite is the brainchild of Gabi, a registered nurse/food and wine aficionado. She and her husband, Paul, live in the DC area with their two dogs. When Gabi’s not busy cooking and posting recipes, she loves vacationing in Napa Valley, for obvious reasons!

Tune into Gabi’s weekly IGTV series called “Vino Wednesday” where she talks all about wine- whether that be tasting wine, food and wine pairing or highlighting different wine regions.

Blog: thetipsybite.com
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A Note From Gabi:

This Chile Verde soup is super easy to throw together and very versatile too. I found this spicy tomatillo simmer sauce (see below) that I used in this recipe, but feel free to make your own salsa verde sauce, or use another brand! You will have to adjust the seasonings at the end though, depending on which Verde sauce you use. This recipe serves 4, and is super easy to store for leftovers.

Ingredients & Substitutions

• Chicken Breast: Chicken breast is a lean source of protein, often used for its mild flavor and versatility. We recommend chicken from places like Polyface Farms!
• Broth: Broth is a flavorful liquid made by simmering meat, vegetables, and herbs. It serves as the base for many soups and stews.
• Onion, Diced: Onions add a depth of flavor and a slight sweetness when cooked. They are a staple in many savory dishes. Shallots or leeks can be used if onions are unavailable.
• Garlic, Minced: Garlic adds a pungent and aromatic flavor, enhancing the taste of the dish.
• Tomatillo/Salsa Verde Sauce: This sauce is made from tomatillos, providing a tangy and slightly sweet flavor. Urban Accents brand “Tangy Tomatillo Garlic Taco Simmer Sauce” adds a unique taste with garlic undertones.
• Jalapenos, Diced: Jalapenos add a spicy kick to the dish, contributing to its heat and flavor.
• Great Northern Beans, Rinsed and Drained: These beans are mild in flavor and have a creamy texture, perfect for soups and stews. Cannellini beans or navy beans can be substituted instead.
• Green Chiles, Canned: Green chiles add a mild heat and a slightly tangy flavor to the dish.
• Bay Leaf: Bay leaves impart a subtle herbal flavor, adding depth to soups and stews. A small amount of dried thyme or oregano can mimic the flavor of bay leaves.
• Chili Powder: Chili powder is a blend of ground spices, including chili peppers, cumin, garlic powder, and oregano, providing a complex flavor with a bit of heat.
• Cumin: Cumin has a warm, earthy flavor that adds depth and richness to the dish.

Topping Ideas: Cilantro, tortilla chips, shredded cheese, sour cream, squeeze lime, sliced avocado

Make it local by using Clark and Hopkins Quintana Roo Hot sauce, SVO’s Boneless Skinless Chicken Breast, Ula Tortilla Tortilla Chips. Looking for more ways to use leftover chicken? Try this One-Pan Lemon Chicken!

Optional: This soup makes the BEST leftovers! Keep it in an airtight container in the fridge for up to 4 days.

I did not add a squeeze of lime to the soup because the tomatillo sauce I used was fairly tart. Taste and adjust your seasonings as needed! 

You can also add some cooked jasmine rice to your bowl before pouring the soup to add a hearty element! This is completely optional but very delicious.