Slow Cooker Salsa Verde Chicken Soup
Servings 6 to 8
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 can (10 ounces) coconut milk
- 1 cup chicken broth
- 1 jar (12 ounces) salsa verde
- 2 cans (14 ounces, each) great northern beans, drained
- 2 cups frozen corn
- 1 can (4 ounces) diced green chiles
- 1 small jalapeño seeded and finely chopped
- ¼ cup chopped fresh cilantro
- 1 ½ teaspoons ground cumin
- ½ teaspoon garlic powder
- salt & pepper to taste
- juice of ½ a fresh lime or a little more if you’d like
- TOPPINGS:
- Fresh cilantro
- Sour cream
- Avocado
- Tortilla strips or chips
- Cotijo cheese
- Sour cream
Instructions
- Place the chicken breasts in slow cooker and then add the coconut milk, broth, salsa verde, beans, corn, green chiles, jalapeño, cilantro, cumin and garlic powder.
- Cover and cook on low 4 to 5 hours or until chicken is done and shreds easily. Remove chicken and shred, then return it to the slow cooker. Season with salt and pepper and the lime juice. Garnish with desired toppings. Enjoy!
Notes
**My favorite coconut milk and salsa verde both come from Trader Joe’s. I love their reduced fat coconut milk and their salsa verde is so good. But of course, you can use any brands you’d like.
I love lots of beans in my soups, so occasionally I will add a third can of beans, it’s totally up to you.
If you don’t want too much kick, you can cut back to ½ of a jalapeño. You may want to start with half and if you want more kick, add some more.
The coconut milk adds such great flavor, so even if you’re not a fan of coconut, don’t leave it out. My son isn’t a fan and he loves this soup.
I love lots of beans in my soups, so occasionally I will add a third can of beans, it’s totally up to you.
If you don’t want too much kick, you can cut back to ½ of a jalapeño. You may want to start with half and if you want more kick, add some more.
The coconut milk adds such great flavor, so even if you’re not a fan of coconut, don’t leave it out. My son isn’t a fan and he loves this soup.