I’m a big fan of soups in the winter. Soups that I can make in the crockpot are even better. This is a pretty flexible recipe, use what you have. I used frozen green chiles, but you could absolutely use canned. This is a really good way to use up leftover rotisserie chicken as well – just shred it up and put it into the soup in rough shreds.
I have had this turn out in varying degrees of creaminess. I tried adding cream cheese, but it’s too sweet, I think Mexican Creama might work well. I didn’t make this recipe to turn out very creamy, so you might want to add a bit more cream to yours, just be careful not to cook the cream because it will curdle.