Description
This Slow Cooker Salsa Verde Chicken Soup is a comforting and flavorful dish featuring tender shredded chicken simmered with salsa verde, coconut milk, beans, corn, and a blend of spices. It’s perfect for an easy, hands-off meal that yields a rich, hearty soup with a hint of spice and fresh cilantro aroma.
Ingredients
Scale
Main 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 and pepper, to taste
- Juice of ½ a fresh lime (or more to taste)
Optional Garnishes
- Fresh cilantro
- Sour cream
- Avocado slices
- Tortilla strips or chips
- Cotija cheese
- Sour cream
Instructions
- Prepare Ingredients and Assemble in Slow Cooker: Grease the inside of a 7-quart slow cooker. Place the boneless, skinless chicken breasts at the bottom. Add the coconut milk, chicken broth, salsa verde, drained great northern beans, frozen corn, diced green chiles, chopped jalapeño, fresh cilantro, ground cumin, and garlic powder over the chicken.
- Cook the Soup Low and Slow: Cover the slow cooker with the lid and set it to cook on low heat for 4 to 5 hours. Cook until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C).
- Shred Chicken and Season: Once cooked, carefully remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker, then season the soup with salt, pepper, and the lime juice. Stir everything together to combine the flavors well.
- Serve and Garnish: Ladle the soup into individual bowls. Garnish with fresh cilantro, sour cream, avocado slices, tortilla strips or chips, and Cotija cheese as desired. Serve warm and enjoy the flavorful, hearty soup.
Notes
- For extra heat, keep the seeds in the jalapeño or add additional fresh jalapeños.
- You can substitute great northern beans with cannellini or navy beans if preferred.
- If a thicker soup is desired, mash a few beans before serving or simmer on high for an additional 30 minutes uncovered to reduce liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust lime juice to taste for brightness and balance in flavor.
