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Creamy Slow Cooker White Bean Chicken Hatch Chile Soup

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A comforting and creamy slow cooker soup featuring tender chicken, white beans, and smoky roasted Hatch chiles, perfect for cozy dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cups cooked white beans (Great Northern recommended)
  • 3–4 medium Hatch chiles, roasted, peeled, and chopped (or Anaheim chiles)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low sodium chicken broth
  • 1/2 cup Greek yogurt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 450°F (232°C). Roast Hatch chiles on a baking sheet or skillet, turning occasionally until skin blisters and chars, about 10-12 minutes. Place in a sealed bowl or plastic bag to steam for 10 minutes.
  2. Peel off charred skin from chiles, leaving some smoky bits. Remove seeds if less heat is desired. Chop roughly and set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  4. In the slow cooker, combine sautéed onion and garlic, chopped Hatch chiles, white beans, chicken broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
  5. Nestle chicken breasts into the mixture. Cover and cook on low for 5-6 hours or on high for 3-4 hours until chicken is cooked through and beans are tender.
  6. Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker and stir.
  7. Gently stir in Greek yogurt to create a creamy texture. Avoid boiling after adding yogurt to prevent curdling.
  8. Taste and adjust seasoning with salt, pepper, or spices as needed. If soup is too thin, simmer uncovered on high for 15-20 minutes to thicken.
  9. Serve warm, garnished with cilantro, a squeeze of lime, or tortilla strips if desired.

Notes

Roast the Hatch chiles to develop smoky flavor and mellow heat. Add Greek yogurt off heat at the end to prevent curdling. Use low sodium broth to control saltiness. For thicker soup, add diced potato or cornstarch slurry. Store leftovers in airtight container up to 4 days; freeze without yogurt and add after reheating.

Nutrition

Keywords: slow cooker soup, white bean chicken soup, Hatch chile soup, creamy chicken soup, easy dinner, comfort food, slow cooker recipe

Find it online: https://tastypierecipes.com/creamy-slow-cooker-white-bean-chicken-hatch-chile-soup-recipe-easy-and-perfect-for-dinner/