Chicken and Roasted Green Chili Soup – Slow Cooker

Ingredients

4-5 bone in chicken thighs (if they have skin on them, pull off and discard)

2 cups blended roasted green chilis

2 cups chicken broth

1 small onion, diced

2 garlic cloves, minced

1 tsp kosher salt

1 1/2 tsp ground cumin

1 1/2 tsp Mexican oregano

2 tablespoons flour

Olive oil (about 2 tablespoons)

Salt and Pepper to season the chicken thighs

Instructions

Heat olive oil in a large skillet over medium-high heat.  Season the chicken on both side with salt and pepper.  Add the chicken to the pan when oil is hot, and brown about 3 minutes on each side.

Meanwhile, stir together the green chilis and chicken broth, and add the salt, cumin, and oregano.

Once the chicken is browned on both sides, remove to the slow cooker.

Lowering the heat to medium, add the diced onion, and cook for around 6 minutes to soften.  Stir frequently.  Add the garlic and stir just until the fragrance hits you—about 30 seconds.

Pour the onion and garlic over the top of the chicken in the slow cooker.

Add the green chili mixture.  Cover, and cook on high for 3-4 hours. Mine was done in 3 hours, but I do have one of the older crockpots that cooks at a fairly high heat.

Remove the chicken to a plate and let cool.

Use an immersion blender in the slow cooker to blend the mixture into a smoother broth. Take out 1 cup of the broth and add to a small bowl.  Put the lid back on the slow cooker.

Whisk the 2 tablespoons of flour into the broth, and then add back to the slow cooker and whisk.  Put that lid back on while you shred the chicken.

The chicken should be cool enough to shred by now.

Add the chicken back to the slow cooker now.  BTW, the chicken on its own is so good!

Top the soup with cilantro or any of your favorite garnishes.

This is so simple and good, and I’m guessing tomorrow it will taste even better!