Crockpot Salsa Verde Chicken Soup Recipe
A hearty and flavorful Crockpot Salsa Verde Chicken Soup combining tender shredded chicken, zesty salsa verde, and creamy beans. This comforting slow-cooked soup is perfect for an easy weeknight meal, garnished with fresh lime juice, chopped cilantro, and your favorite toppings like sour cream, shredded cheddar cheese, and crunchy tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours
- Total Time: 3 hours 10 minutes to 6 hours 10 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
Ingredients
Scale
Main Ingredients
- 1 large onion, diced
- 2 pounds boneless, skinless chicken breast
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 4 ounce can diced green chiles (1 small can)
- 31 ounces great northern beans (2 cans, including juices)
- 16 ounces salsa verde (1 jar)
- 4 cups chicken broth
- 2 tablespoons honey
- 1 lime, juiced
Toppings
- Sour cream, for serving
- Shredded cheddar cheese, for serving
- Chopped cilantro, for garnish
- Tortilla chips, for serving
Instructions
- Layer ingredients in the slow cooker: Place the diced onion at the bottom of a large slow cooker. Arrange the chicken breasts on top of the onion, then sprinkle the minced garlic, cumin, oregano, and salt evenly over the chicken pieces.
- Add remaining ingredients and cook: Pour in the diced green chiles, great northern beans with their juices, salsa verde, and chicken broth over the chicken. Cover with the lid, and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is fully cooked and tender.
- Shred chicken and mix flavors: Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the soup. Stir in the fresh lime juice and honey to brighten and balance the flavors. Garnish with chopped cilantro.
- Serve with desired toppings: Ladle the soup into bowls and top with your choice of sour cream, shredded cheddar cheese, and crunchy tortilla chips for added texture and creaminess.
Notes
- For thicker soup, mash some of the beans before adding the shredded chicken back to the crockpot.
- You can substitute chicken thighs for a juicier texture.
- Adjust the spiciness by adding extra diced green chiles or a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with warm corn or flour tortillas for a complete meal.
Keywords: Crockpot salsa verde chicken soup, slow cooker chicken soup, easy chicken soup, Mexican chicken soup, green chile chicken soup
