Crock-Pot Salsa Verde Chicken Soup
This salsa verde chicken soup is the best thing to ever happen to your Crock-Pot.
Ingredients
- 1 lb. chicken breast
- 1½ c. corn, frozen or canned
- 2 cans white beans
- 1 c. salsa verde
- ¼ 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)
Instructions
- 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.
- Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
- 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.
- Serve warm with avocado, tortilla chips, and cotija.
How To Make Crock-Pot Salsa Verde Chicken Soup
This salsa verde chicken soup is the best thing to ever happen to your Crock-Pot.Full recipe: http://dlsh.it/MJvyGfS
Posted by Delish on Monday, November 12, 2018
