Slow Cooker Salsa Verde Chicken Soup (Easy)
Incredible flavor! A simple, year-round favorite for busy weeknights, game day, company, and more. So easy to make.
Servings 6
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.