Crock Pot Salsa Verde Chicken Soup

( By zhanghengshuo )

  • easy
  • 6 servings
    • Prep : 15 Mins
    • Cook : 360 Mins
    • Total : 375 Mins
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This Mexican-flavor inspired salsa verde chicken soup is not only a delicious soup, but it’s also one of the easiest & quickest meals to make! It is through and through a dump it and forgets about it kind of meal with NO veggie prepping required! Literally dump some in some canned veggies + beans, jarred salsa verde, a few seasonings, and uncooked chicken breasts in your crockpot and before you know it, dinner is served! This is one of my favorite meals to make when the weather is cold outside and I have a busy day ahead — throw it all in and forget about it. It’s also a soup the whole family loves and can customize to their own tastes. Serve this soup with some optional toppings and let everyone customize their own bowl just how they want it!
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This Mexican-flavor inspired salsa verde chicken soup is not only a delicious soup, but it’s also one of the easiest & quickest meals to make! It is through and through a dump it and forgets about it kind of meal with NO veggie prepping required! Literally dump some in some canned veggies + beans, jarred salsa verde, a few seasonings, and uncooked chicken breasts in your crockpot and before you know it, dinner is served! This is one of my favorite meals to make when the weather is cold outside and I have a busy day ahead — throw it all in and forget about it. It’s also a soup the whole family loves and can customize to their own tastes. Serve this soup with some optional toppings and let everyone customize their own bowl just how they want it!
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    Crock Pot Salsa Verde Chicken Soup

    • easy
    • 6 servings
    • 360 Minutes
    This Mexican-flavor inspired salsa verde chicken soup is not only a delicious soup, but it’s also one of the easiest & quickest meals to make! It is through and through a dump it and forgets about it kind of meal with NO veggie prepping required! Literally dump some in some canned veggies + beans, jarred salsa verde, a few seasonings, and uncooked chicken breasts in your crockpot and before you know it, dinner is served! This is one of my favorite meals to make when the weather is cold outside and I have a busy day ahead — throw it all in and forget about it. It’s also a soup the whole family loves and can customize to their own tastes. Serve this soup with some optional toppings and let everyone customize their own bowl just how they want it!
    Read More
    This Mexican-flavor inspired salsa verde chicken soup is not only a delicious soup, but it’s also one of the easiest & quickest meals to make! It is through and through a dump it and forgets about it kind of meal with NO veggie prepping required! Literally dump some in some canned veggies + beans, jarred salsa verde, a few seasonings, and uncooked chicken breasts in your crockpot and before you know it, dinner is served! This is one of my favorite meals to make when the weather is cold outside and I have a busy day ahead — throw it all in and forget about it. It’s also a soup the whole family loves and can customize to their own tastes. Serve this soup with some optional toppings and let everyone customize their own bowl just how they want it!
    Read Less
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    Crock Pot Salsa Verde Chicken Soup
    Method
    Ingredients
      • Cotija, for garnish (optional)
      • Tortilla chips, for garnish
      • 6 c. chicken broth
      • Avocado slices, for garnish
      • 1 pound chicken breast
      • 1 c. salsa verde
      • 1/4 c. chopped cilantro, plus more for garnish
      • 2 cans white beans
      • 1 1/2 c. corn, frozen or canned
      • kosher salt
      • Freshly ground black pepper
      • 2 jalapeños, minced
      • 1 small red onion, chopped
    • Step 1
      In a Crock-Pot, combine chicken, corn, white beans, salsa verde, cilantro, red onion, and jalapeños. Season generously with salt and pepper then pour chicken broth over ingredients.
    • Step 2
      Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
    • Step 3
      Take chicken out of Crock-Pot and transfer to a medium bowl. Shred using two forks, then return chicken to Crock-Pot. Season with more salt and pepper, if necessary.
    • Step 4
      Serve warm with avocado, tortilla chips, and cotija.
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      Sponsored Links
      Sponsored Links

      Crock Pot Salsa Verde Chicken Soup

      • easy
      • 6 servings
        • Prep : 15 Mins
        • Cook : 360 Mins
        • Total : 375 Mins
      This Mexican-flavor inspired salsa verde chicken soup is not only a delicious soup, but it’s also one of the easiest & quickest meals to make! It is through and through a dump it and forgets about it kind of meal with NO veggie prepping required! Literally dump some in some canned veggies + beans, jarred salsa verde, a few seasonings, and uncooked chicken breasts in your crockpot and before you know it, dinner is served! This is one of my favorite meals to make when the weather is cold outside and I have a busy day ahead — throw it all in and forget about it. It’s also a soup the whole family loves and can customize to their own tastes. Serve this soup with some optional toppings and let everyone customize their own bowl just how they want it!
      01 Ingredients
        • Cotija, for garnish (optional)
        • Tortilla chips, for garnish
        • 6 c. chicken broth
        • Avocado slices, for garnish
        • 1 pound chicken breast
        • 1 c. salsa verde
        • 1/4 c. chopped cilantro, plus more for garnish
        • 2 cans white beans
        • 1 1/2 c. corn, frozen or canned
        • kosher salt
        • Freshly ground black pepper
        • 2 jalapeños, minced
        • 1 small red onion, chopped
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      02 Method
      • Step 1
        In a Crock-Pot, combine chicken, corn, white beans, salsa verde, cilantro, red onion, and jalapeños. Season generously with salt and pepper then pour chicken broth over ingredients.
      • Step 2
        Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
      • Step 3
        Take chicken out of Crock-Pot and transfer to a medium bowl. Shred using two forks, then return chicken to Crock-Pot. Season with more salt and pepper, if necessary.
      • Step 4
        Serve warm with avocado, tortilla chips, and cotija.
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