Crockpot Salsa Verde Chicken Soup
User Reviews
5.0
3 reviews
Excellent
Crockpot Salsa Verde Chicken Soup
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Instant family favorite! A flavorful salsa verde broth brimming with tender shreds of chicken and hearty beans, then made even better with a generous topping of tortilla chips, sour cream, and cheddar! This one couldn't be easier to make and it's SO good.
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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)
- 16 ounces salsa verde (1 jar)
- 4 cups chicken broth
- 2 tablespoons honey
- 1 lime juice of
Toppings (optional)
- sour cream
- shredded cheddar cheese
- chopped cilantro
- tortilla chips
Instructions
- Place the diced onion in the bottom of a large slow cooker. Place the chicken breast on top of the onion, then sprinkle the garlic, cumin, oregano, and salt over the chicken.
- Add the green chiles, beans (including the juices), and salsa verde, then top with chicken broth. Close the lid, and cook on high for 3-4 hours or low for 4-6 hours.
- Once done, remove the chicken and shred then return to the crockpot. Mix in the lime juice and honey. Top with chopped cilantro.
- Serve topped with your choice of sour cream, cheese, or tortilla chips.
Notes
- Substitutions:
- How to Store: Cool completely then store leftovers in an airtight container in the refrigerator for up to 3 days.
- How to Freeze: This salsa verde soup recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.
- This salsa verde soup recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or over the stovetop with a splash of water or broth if needed to thin it back out.
- This can be reheated in the microwave in 30 second increments, or over the stovetop with a splash of water or broth if needed to thin it back out.
- Chicken: Boneless, skinless chicken thighs can be used in place of chicken breasts. This soup can be adapted to using leftover cooked chicken or even turkey. Just leave out the chicken breasts at the beginning of the process and add in the cooked chicken at the end of the cooking time along with the lime and honey.
- Beans: Any white bean or even black or red beans will work great.
- Chicken broth: Vegetable broth can be substituted.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
47g
(16%)
Protein
46g
(92%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
100mg
(33%)
Sodium
1768mg
(74%)
Potassium
1401mg
(40%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Vitamin A
567IU
(11%)
Vitamin C
18mg
(20%)
Calcium
144mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 46g | 92% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 100mg | 33% |
| Sodium | 1768mg | 74% |
| Potassium | 1401mg | 30% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 567IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 144mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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