Crock-Pot Salsa Verde Chicken Soup

 

Made this tonight and we really like it! I did not use the jalapenos and I had put in too much cilantro so we had to fish that out halfway as it was too bitter but other than that we love this and will make it again! Also I have substituted white cheddar cheese for the Cotija cheese on top and IMO it's just as good.

YIELDS:6 - 8

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:6 HOURS 15 MINS

INGREDIENTS

1 lb. chicken breast

1 1/2 c. corn, frozen or canned

2 cans white beans

1 c. salsa verde

1/4 c. chopped cilantro, plus more for garnish

1 small red onion, chopped

2 jalapeños, minced

kosher salt

Freshly ground black pepper

6 c. chicken broth

Avocado slices, for garnish

Tortilla chips, for garnish

Cotija, for garnish (optional)

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 

DIRECTIONS

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.
2. Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
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.
4. Serve warm with avocado, tortilla chips, and cotija.

https://www.delish.com/cooking/recipe-ideas/recipes/a57593/crock-pot-salsa-verde-chicken-soup-recipe/