GREEN CHICKEN CHILI SOUP | THE MODERN PROPER
This versatile green chicken chili soup recipe can be made ahead as a freezer meal, made just a few hours ahead in a slow-cooker, or even cooked right away on the stock top.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- To make for dinner tonight: In a large pot, heat olive oil and sauté the onions for 5 minutes
- Add garlic and continue cooking for 1 more minute.Add all the remaining ingredients, using 3 cups of chicken stock (except the lime juice) to the pot
- Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through
- Stir in lime juice and serve with avocado and cilantro.To make ahead, store in the freezer and reheat in a crockpot, or if you want to make it right away in a crockpot: In a large skillet heat olive oil and sauté the onions for 5 minutes.Add the garlic and continue cooking for 1 more minute.In a large bowl combine onion/garlic mixture along with remaining ingredients
- **Note: only use 1 cup of chicken stock when freezing and reheating in a crockpot, or using a crockpot right away
- Add to a freezer safe bag, removing as much air as possible
- Seal and store flat in freezer for up to 3 months.When ready to use run warm water over the bag until chicken verde soup base breaks up a little
- Add the frozen soup base to a slow cooker and cook on high for 4 hours
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