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Slow Cooker Chicken Chili Soup

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Slow Cooker Chicken Chili Soup

3 from 5 votes
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Course: Soup
Cuisine: Mexican
Keyword: avocado, chicken, chili, dairy free, easy, gluten-free, slow cooker
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 servings
Calories: 360kcal


  • 1/2 pound chicken breast
  • 5 cup chicken broth, low-sodium
  • 15 ounce white beans, canned
  • 1 cup salsa verde
  • 2 teaspoon cumin, ground


  • 1 medium avocado
  • 2 stalk green onion
  • 4 ounce tortilla chips

Serve With

  • 4 cup raspberries


  • Cut chicken into cubes or strips and toss into slow cooker. Add broth, drained and rinsed beans, salsa verde, and cumin. Cook for 6-8 hours on low or 3-4 hours on high until chicken is no longer pink.
  • Top each bowl of soup with diced avocado, diced green onions, and crumbled tortilla chips. Serve with raspberries on the side.
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Calories: 360kcal | Carbohydrates: 46g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 621mg | Fiber: 13g | Sugar: 6g

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