Crock Pot Salsa Verde Chicken Soup

By Lori

6 Person

375 Minutes

0 Calories

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!

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

Method

01

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.
02

Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
03

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.
04

Serve warm with avocado, tortilla chips, and cotija.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Crock Pot Salsa Verde Chicken Soup

4.6

( By Lori )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 360 Mins
Total Time 375 Mins

02 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

03 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.

04 Author