Slow Cooker Chicken Chili Soup
Servings 6 servings
Calories 367kcal
Ingredients
- 1 cup low or no sodium chicken broth or soup
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon teaspoon ground cumin
- 1/2 teaspoon crushed red pepper optional
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Kosher salt
- 1 heaping cup chopped onion about 1 medium or 1/2 large
- 1 cup celery chopped (about 3 ribs)
- 1 small red bell pepper chopped
- 4 cloves garlic minced or put through a press
- 15 oz can tomato sauce
- 14 oz can diced tomatoes
- 8 ounces fresh mushrooms thinly sliced (try crimini mushrooms)
- 1 tablespoon your favorite BBQ sauce
- 2 bay leaves
- 10 ounces small dried pasta shells or elbows
- 2 cups diced or pulled rotisserie or roasted chicken reserve some of the bones, if available
Instructions
- Preheat your slow cooker on high while you prep your ingredients. The slow cooker is ready to use when a drizzle of water either sizzles or evaporates fairly quickly.
- Add 2 tablespoons of the chicken broth to the slow cooker pot and heat briefly. Sprinkle the cornstarch, chili powder, paprika, cumin, crushed red pepper (if using), oregno, basil, and salt over the broth and stir to create a loose paste. This will bloom the spices.
- Add the onions, celery, peppers and garlic, and mix with the spice paste to coat. Add the all the tomatoes, the remaining chicken broth, mushrooms, BBQ sauce, bay leaves. Stir well. Submerge the thigh bones and wings from the cooked chicken, if using, into the soup.
- Cover, and cook on high 4-5 hours (or 6-8 on low).
- In the last 20 minutes of cooking, fish out the bones and the bay leaves (discard). Add the pasta. Allow to cook for the time indicated on the package directions. Turn the slow cooker to warm and stir in the chicken. Allow to heat through before serving.
Video
Nutrition
Calories: 367kcal