Description
This Crockpot Salsa Verde Chicken Soup is a flavorful and comforting slow-cooked meal featuring tender chicken breasts simmered with green chiles, salsa verde, beans, and spices. Perfect for a hearty lunch or dinner, it’s easy to prepare with simple ingredients and topped with your favorite garnishes like sour cream, shredded cheddar cheese, cilantro, and crunchy tortilla chips.
Ingredients
Scale
Soup 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 ounces 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
- Shredded cheddar cheese
- Chopped cilantro
- Tortilla chips
Instructions
- Prepare the base: Place the diced onion at the bottom of the slow cooker to create a flavorful bed for the chicken. Layer the boneless, skinless chicken breasts on top. Sprinkle minced garlic, cumin, oregano, and salt evenly over the chicken to season the meat thoroughly.
- Add other ingredients: Pour in the canned diced green chiles, including their juices, along with the great northern beans with their liquid, and salsa verde. Top everything with four cups of chicken broth to provide enough liquid for slow-cooking and blending flavors.
- Cook the soup: Cover the crockpot with the lid and cook on high for 3 to 4 hours or on low for 4 to 6 hours. This slow cooking method will tenderize the chicken and meld all the flavors beautifully.
- Shred the chicken: Once cooking is complete, carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot to combine with the soup.
- Final touches: Stir in the fresh lime juice and honey to add brightness and a subtle sweetness that balances the savoriness. Mix in chopped cilantro to infuse fresh herbal notes.
- Serve: Ladle the soup into bowls and garnish with your choice of sour cream, shredded cheddar cheese, chopped cilantro, and crunchy tortilla chips for added texture and flavor contrast.
Notes
- For a spicier version, add jalapeños or increase the quantity of green chiles.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Use low-sodium chicken broth to control the salt content.
- This soup is great served with warm cornbread or flour tortillas.
- To make it dairy-free, omit the sour cream and cheese or use non-dairy substitutes.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours (depending on crockpot heat setting)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Crockpot, Salsa Verde, Chicken Soup, Slow Cooker, Comfort Food, Mexican Soup, Easy Dinner
