Crock-Pot Chicken Chili

Since Spring has decided not to show it’s face yet, I thought it was still a good time to share a soup recipe. This crock-pot chicken chili is sooooo good! We got the recipe from a good friend and we make it all the time. It has the perfect amount of kick! Not too spicy but yet still leaves your mouth a little warm. 😉

This soup is very easy to make. It is something you could make up in the morning, or over lunch, and stick in the crock-pot to be ready for dinner. I love crock-pot meals for that! Dinner is ready when you get home!

We usually make up some cornbread to go with it. Top it with a little sour cream and cilantro if you want and you are good to go! This recipe will soon become a favorite in your house too!

I recently shared that I have been learning how to take pictures. I wanted to show you the initial pictures that I took of this soup as well. The pictures were good but the problem with these pictures is that you can’t see all the ingredients in the soup very well! And the sour cream was sinking into the soup. This is a more realistic picture of what the soup looks like in your bowl however! 🙂

For the other pictures in the black bowl, I added less liquid and more of the ingredients so you can see what is in there! Although I think I should have added a little more liquid and they would have been perfect! Like I said, it is a learning game. 🙂

Plus I liked the styling of the dark bowl better. 😉

Enough rambling on about photos. Here is what you all came for… the recipe!

Crock Pot Chicken Chili

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

This crock-pot chicken chili is the perfect soup to warm you up on a chilly day! Prepare it earlier in the day and come home to dinner already made!

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Ingredients

• 1/2 yellow onion, diced
• 2 cloves garlic minced (I just use the squeeze bottle pre-minced garlic that you can buy at the store)
• 2 Tbsp olive oil
• 1 lb cooked chicken, shredded
• 1 bottle Jerdez salsa verde
• 14.5 oz can diced tomatoes
• 10 oz can original Ro-tel
• 4.5 oz can chopped green chilis
• 15.5 oz can cannellini beans
• 15 oz can corn
• ½ tsp oregano
• ½ tsp cumin

Instructions

1. Cook onion & garlic in the olive oil until soft.
2. Cook and shred chicken.
3. Combine all ingredients in crockpot and cook on low 5-6 hours until flavors are blended.
4. Top with cilantro and sour cream (optional)

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 408mgCarbohydrates: 24gFiber: 5gSugar: 5gProtein: 20g

Hopefully this will keep you warm until spring finally decides to show up! 🙂