This soup is so easy to throw together with little prep required and makes a hearty meal for a cold night. This is a great soup recipe to make at the beginning of the day and let it cook while you go about your day. You will also get to enjoy the lovely aromas feeling your home!
I also love how it is comforting, yet light at the same time. The is a dish I bring to family gatherings often because you can get it started ahead of time and let it do it’s thing and let the flavors all meld together. Then it’s easy to serve it at the end and you can make it fancier and “normal” by topping it with sour cream and Fritos for those who want them. Chicken is also relatively affordable for large groups of people.
I also like to make this for my family and then freeze the leftovers for my husband to take to work so he has a home-cooked meal instead of something out of a can. I love how filling it is with the hispanic twist of flavor. You can also spice things up a bit by upping the spices and adding some cayenne peppers to it. I also like to roast red, orange and yellow peppers in the oven ahead of time and add them in to this at the last minute. Oh, and lots of times I will sub in canned jalepenos for the green chilis – or add them. But my family (especially me) likes our food hotter than the average family probably does.
I would love to have you try my recipe and then let me know how you like it and if you have any suggestions for improving it or things to add to it.
- 2.5 lbs Boneless Skinless Chicken Thighs
- 3 cans Great Northern Beans
- 2 cans (8 oz. each) Diced Green Chilies
- 1 Very large yellow Onion, diced?
- 1 T. Garlic, minced
- 2 t. Cumin
- 1 t. Chili Powder
- ¼ t. White Pepper
- 1 T. Coarse Real Salt
- 2 C. Chicken Broth
- 1 C. Coconut Milk
- ¼ C. Arrowroot Starch or cornstarch
- ½ C. Water
- ⅓ C. Cilantro, chopped
- Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
- Remove the chicken and place in a bowl. Lightly shred with a fork.
- Place the arrowroot starch in a small bowl and slowly whisk in the ½ C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
- Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
- Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
- Top with a squeeze of lime juice.