- 2 tablespoons canola oil
- 2 skinless, boneless chicken breasts, cut into cubes
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can chopped green chilies
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes
- 2 cups chicken broth
- 1 (10.75 ounce) can cream of chicken soup
- Pour canola oil into slow cooker and tilt to coat bottom of crock. Put chicken into bottom of slow cooker.
- Mix salt, chili powder, onion powder, garlic powder, cumin, white pepper, and cayenne pepper together in a bowl; sprinkle about half the mixture over the chicken. Turn the chicken and sprinkle remaining spice mixture over the chicken.
- Layer tomato sauce, green chiles, pinto beans, and diced tomatoes atop the chicken, respectively.
- Whisk chicken broth and cream of chicken soup together in a bowl; pour evenly over the diced tomato layer.
- Cook on High for 1 hour. Stir to spread ingredients evenly throughout the soup. Continue cooking, stirring occasionally, for 5 hours more.
04/15/2018
recipepes.com
Creamy Slow Cooker Green Chili Chicken Soup, recipe
PT15M
PT1H
5
455 calories