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This Creamy Coconut Green Chili Chicken Soup is the perfect way to warm up on a cold, blustery winter day. It’s also great if you’re feeling a little under the weather, as it is jam-packed with nourishing ingredients to help fight off those bugs.
The rich, creamy coconut broth is the perfect compliment to tender chicken and mildly spicy green chilies. The soup packs a very subtle punch of heat, but nothing overwhelming. Just make sure you use MILD green chilies and not HOT! Not that I know anything about that…
I really love soup and usually make a batch of some sort of soup every week. I eat soup for lunch daily. It’s an easy way to eat a lot of vegetables and get the gut-healing benefit of bone broth, which is something we all need. In addition, I especially love soup recipes that I can make in the slow cooker. I love being able to toss a bunch of ingredients in one pot and then I can set it and forget it. Before I know it, I have a healthy, nourishing meal ready to go. It really doesn’t get much better than that, eh?
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This Creamy Coconut Green Chili Chicken Soup is the perfect way to warm up on a cold, blustery winter day. It’s also great if you’re feeling a little under the weather, as it is jam-packed with nourishing ingredients to help fight off those bugs. Make your own homemade chicken stock or broth here. As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases. IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Coconut Green Chili Chicken Soup :: Dairy-Free, Gluten-Free, Grain-Free, Low-Carb
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 397Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 156mgSodium: 551mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 54g
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I look forward to trying these recipes.
I hope you enjoy! This has become my favorite soup! 🙂
The soup in the picture is much more white than mine came out…I hope it’s good!
Hi Jennilee – It could depend on the kind of coconut milk that you use. Some coconut milks are thicker and whiter than others. I have used all different kinds of coconut milk for it, but for the soup in this specific picture, I used the Aroy D coconut milk that comes in the tetra packs.
This may be a dumb question..but do you cook the chicken first?
Hi Vanessa – No need to cook the chicken first. That is the beauty of the crock pot. Just toss all the ingredients in there and let the crock pot do the work! Enjoy! 🙂
I’ve got this going in the crock pot now and snuck a taste a little while ago. It smells wonderful and tastes amazing and I haven’t even put in the coconut milk yet! I can’t wait!
Enjoy! 🙂
I made this tonight. Literally some of the best soup I’ve ever had and I’m already planning on making it again. Thank you for the recipe.
Awesome! Thank you so much for taking the time to come back and leave a comment! So happy you enjoyed! 🙂
Made this for my supper tonight. I used canned mild green chilies, and they just didn’t have the spicy punch I was looking for so I added some red pepper flakes – I’d just use hot green chilis in the future. I’m not a huge fan of the texture the coconut flour gives it, so I think I might experiment with xanthan gum (a teeny bit) next time. All in all, a good recipe that I will make again. Thanks!
Hi Jenny – Thanks for sharing!! I am glad you enjoyed. 🙂
I made this and at the end and now for 3 hours after (out of th slow cooker and in a bowl) it’s foaming and bubbling. It’s releasing some gas of some kind. Has this happened to anyone? We used Chaokoh Coconut Milk and Let’s Do Organic Coconut Flour. This reaction only happened after adding that at the end…. So weird and super unsure if we should eat it!
Hi Michelle – That sounds really weird. I have never had something like that happen in all the times I’ve made this soup. I don’t imagine it is bad, it’s just weird. Very odd!
This has become one of my favourite soups – so easy and so delicious! Even my husband likes it, and he’s not into spicy foods the way I am. I have to admit the cup of chillis made me a little nervous, but once the coconut milk went in they mellowed right out. Fabulous!
Hi Pip! So happy to hear you enjoyed. I love this soup — I haven’t made it in awhile. I think this week I will whip up a batch! 🙂
Thank you for this recipe! Haven’t made it yet but I’m planning on doing that. I cannot follow you on Pinterest – they changed something in their website so all I get I a big black screen when I search (and Pinterest people think it’s due to my security settings). I will save your sit in dairy free recipes though!
HI Janet – I hope you enjoy the recipe! That is weird about Pinterest. Here is my direct link if it helps: http://pinterest.com/deliciousobsess
This may be a dumb question but does this have a coconut taste to it?
Hi Nikki – I personally don’t think it does, as there is so much flavor from the chicken, spices, and green chilies. But, our taste buds are all different! 🙂
I am wondering if it is vital to put in the coconut milk 10 min before serving. I would love to make this and put it in the freezer for reheating later. Can I ask why it has to go in at the end?
Thanks!
Hi Mary – You know, when I was developing this recipe, I put the coconut milk in at the very beginning. When I came back a few hours later, it had separated. It almost looked like curdled milk if you added lemon juice to it. It still tasted fine, but didn’t look pretty. So, I re-did the recipe a couple more times and decided to start adding it in at the end to prevent the “curdling”. I’m not sure why it does that. I did only try one type of coconut milk though, so maybe I should re-make it with a variety of coconut milk brands and see if I have the same thing happen.
I am wondering if I could substitute heavy cream for the coconut milk/cream. While I LOVE coconut my family has a slight aversion to it!!
Hi Kassi – Yes! That would be equally as delicious! 🙂
I’m making this now and did a double batch. I cooked it on low for 5 hours, but the carrots are still hard and the chicken doesn’t look cooked. Should I have added time or cooked on high since its a double batch?
Hi Cristy – I am not sure why the carrots didn’t cook. Mine always are soft at the end of the 5 hours. It could be that your low setting is a lot cooler than mine. I think my crock pot runs on the hot side, as low seems to be more like what high should be.
WOW! I’m so impressed with this soup! And I’m not even a fan of chicken but OH MY! The flavors, the nourishing feeling I got…definitely one of my favorite crock pot soups ever! My husband had two bowls! We’re doing Whole30 right now and this soup really did us right! Thanks so much!
Hi Dree! Yay! Thank you for taking the time to come back by. I am really glad you liked it. It’s one of my faves! 🙂
If I wanted to cook this on the stove instead of a crock pot, any idea how long and at what temp I would do that?
Would it also alter any other directions?
Thanks.
Hi Jeffrey – I would let the soup simmer over low to medium-low heat for about and hour and then it should be ready to serve. One thing about doing it on the stove versus the slow cooker is that you could take the time to brown the chicken well, which will add some depth of flavor to the soup. Other than that, I don’t think there needs to be any other changes to the recipe. I hope you enjoy! 🙂
Any idea on if this could be done in a crockpot?
Hi Christine! Thanks for stopping by! Yes, a crockpot is the same thing as a slow cooker. It’s just that “crockpot” is a name brand and trademarked term. Slow cooker is the generic term for crockpot. Hope that helps! 🙂
Have you tried this in the instant pot? Any suggestions on modifications to do so?
Hi Tammy! I have not. It’s on my list to try at some point. If you give it a go, let me know how it turns out! I’m sure you could do it pretty much the same way using the slow cooker feature on the IP. Happy cooking! 🙂