Need a crowd-pleasing meal that works for busy weeknights, game day or hot summer days when you want to keep the kitchen cool? This easy Slow Cooker Salsa Verde Chicken Soup is a great year round, go-to!
Easy Slow Cooker Salsa Verde Chicken Soup
Looking for an incredibly easy, flavorful, and delicious slow cooker recipe? This Slow Cooker Salsa Verde Chicken Soup is exactly what you need! Made with simple ingredients like boneless, skinless chicken breasts, tangy salsa verde, hearty Great Northern beans, and sweet Mexicorn, it’s a set-it-and-forget-it meal perfect for busy weeknights. Just a few minutes of prep and your slow cooker does the rest, delivering a delicious, comforting soup that’s packed with flavor.
This delicious soup has been on regular rotation in my home for years. It’s so simple to make—a truly easy meal that’s great for warm weather, cold weather, busy days, game day, and guests.
Ingredients for Slow Cooker Salsa Verde Chicken Soup (See Full Recipe in Recipe Card Below)
- boneless, skinless chicken breasts
- salsa verde (my favorite brand is Casa Martinez, *not sponsored)
- canned Great Northern beans
- can of Mexicorn
- chili powder
- chicken broth
- salt and pepper to taste
- optional toppings: fresh lime juice, fresh cilantro, shredded cheddar cheese, sour cream, hot sauce, jalapeños, crushed tortilla chips or strips.
How to Make Easy Crockpot Salsa Verde Chicken Soup
Lightly spray slow cooker with non-stick cooking spray. Place chicken in single layer in cooker.
Sprinkle chili powder over the chicken. Add the Great Northern beans and corn to the pot, then pour the salsa verde over them. Finally, pour in the chicken broth and give the salsa verde, broth, beans, and corn a light stir.
Cook on high for 3 1/2 to 4 hours. Be sure to adjust cooking time according to your slow cooker.
When chicken is ready (it should be easy to shred), remove the chicken from the slow cooker and shred, then place it back in the slow cooker and stir to combine.
Serve with fresh lime wedges to squeeze over top, fresh cilantro, hot sauce, shredded cheddar cheese, jalapeños, crumbled tortilla chips or strips.
Frequently Asked Questions
Yes! Simply use pre-cooked, shredded chicken and add everything to a pot on the stove. Allow everything to heat through and the spices to blend, then serve and top with your favorite toppings.
This soup has a pleasant kick but isn’t overly spicy. You can easily customize the heat to your liking by using a mild, medium, or hot salsa verde. For more warmth, add fresh or pickled jalapeños, a dash of hot sauce, or a pinch of cayenne pepper. This is a great meal that can be adapted for everyone’s taste preferences—a win-win for all!
You can use your favorite store bought, or homemade. My favorite store brand (not sponsored) is Casa Martinez.
Place soup in an airtight container in the refrigerator for 3 to 4 days.
Cornbread is a great side, along with a side of chips and salsa.
This soup is great served with fresh lime wedges to squeeze over top, fresh cilantro, hot sauce, shredded cheddar cheese, jalapeños, crumbled tortilla chips or strips.
You can substitute with regular fresh corn, canned corn or frozen corn. Use the same amount as the Mexicorn called for in the recipe. Mexicorn typically includes diced red and green bell peppers, which you can add if you like (a few tablespoons of finely diced red and/or green bell peppers).
Want More Easy Slow Cooker Recipes Like This One?
Slow Cooker Salsa Verde Chicken Soup (Easy)
Equipment
- 6-Quart Slow Cooker
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 16 ounces salsa verde (my favorite brand is Casa Martinez)
- 2 cans (15 ounces each) Great Northern Beans drained, rinsed
- 1 can (11 ounces) Mexicorn
- 1 ½ teaspoons chili powder
- 4 cups chicken broth
- salt and pepper to taste
Instructions
- Lightly spray slow cooker with non-stick cooking spray.
- Place chicken in single layer in cooker.
- Sprinkle top of chicken with chili powder.
- Top with Great Northern beans, Mexicorn, then pour salsa verde over top.
- Last, pour the chicken broth over top and lightly stir salsa verde, broth, beans, and corn.
- Cook on high for 3 1/2 to 4 hours. Be sure to adjust cooking time according to your slow cooker.
- When chicken is ready (it should be easy to shred), remove the chicken from the slow cooker and shred, then place it back in the slow cooker and stir to combine.
- Great served with fresh lime wedges to squeeze over top, fresh cilantro, hot sauce, dollop of sour cream, shredded cheddar cheese, jalapeños, crumbled tortilla chips or strips. Cornbread, chips and salsa make great sides.
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