I love trying to recreate my own versions of some of my favorite foods from places I used to live but can't have anymore. This easy soup was inspired by a soup I had when I lived in Texas. When I lived there, I shopped at the grocery store Market Street, and they had a nice salad bar with several soups every day. My two favorite were the tomato bisque and a chicken and green chili soup which was slightly spicy and perfect for a really cold day. I made my own version of the tomato soup before, but I decided to recreate a very simple version of the chicken and green chili soup using my slow cooker---it was just as delicious as I remembered! You can make this soup as mild or as hot as you want depending on the green chilies and chili flakes. The real version definitely had red chili flakes speckling it, so for me they were a necessary ingredient!
Slow Cooker Green Chili Chicken Soup
8 cups chicken broth
1 lb boneless, skinless chicken thighs or breasts
1 lb peeled, cubed Russet potatoes
4 4-oz cans of green chilies (hot or mild)
1 tbsp ground cumin
1/2 tbsp chili powder
1 tsp garlic powder
red chili flakes, to taste (optional)
1. Combine all ingredients in your slow cooker (keep the chicken thighs or breasts whole to shred later) and cook on high 4-6 hours or low 6-8 hours.
2. Remove chicken and shred with a fork. Return the chicken to the soup and stir to combine.
Labels: chicken, crockpot, gluten-free, potatoes, soup, Whole 30