Slow Cooker Chicken Chili Soup

I am loving my slow cooker these days because life is busy and much to my boys' chagrin, I don't want to eat take-out for every meal.

We eat a lot of chili at our house, and this chicken version is a nice change of pace.

Hope you enjoy it as much as we do!

Mangia! Mangia!
Andrea

Slow Cooker Chicken Chili Soup

Inspired by the Kitchn

1 large yellow onion, diced

2 stalks celery, diced

2 4-ounce cans diced green chili peppers

3 cloves garlic, minced

2 teaspoons cumin

1 1/2 teaspoons kosher salt

1/2 teaspoon coriander

1/2 teaspoon dried oregano

2 bay leaves

2 pounds boneless, skinless chicken breasts

4 cups low-sodium chicken stock

2 cans pinto beans, drained and rinsed

For serving: Chopped cilantro and green onions, lime wedges, shredded cheese or sour cream

Combine the onions, celery, green chili peppers, garlic, cumin, salt, coriander, oregano and bay leaves in a 6-quart (or larger) slow cooker. Stir to combine. Nestle the chicken into the vegetables. Pour the chicken stock on top.

Place the lid on the slow cooker. Cook for 6 hours on low. 

About 1 hour before the end of cooking, remove the lid of the slow cooker and add the beans. Taste and add more salt or other seasonings as desired. 

Replace the lid and continue cooking.

Remove chicken to a plate and use 2 forks to shred into bite-sized pieces. Remove bay leaves. Stir the chicken back into the soup.

Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream. Refrigerate any leftovers.