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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Slow Cooker Salsa Verde Chicken Soup Recipe

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This recipe for Slow Cooker Salsa Verde Chicken Soup is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
1 32 oz. container chicken stock or broth (stock has more flavor)
16 oz. jar or container salsa verde
2 cans (15 ounces) black beans, drained and rinsed
1 can (15 ounces) southwestern or fire-roasted corn, undrained
3 teaspoons ground cumin
1/2 teaspoon paprika
1 tablespoon chili powder
1-2 chicken bouillon cubes, optional
3 tablespoons freshly squeezed lime juice
1/4 cup fresh cilantro stems removed and chopped
Salt and pepper, to taste
Toppings: sour cream, additional fresh lime or cilantro, fresh avocado, grated pepperjack cheese, crushed tortilla chips
Directions:
Directions:
Spray your slow cooker with nonstick spray. Remove the fat from the chicken breasts and add them to the slow cooker along with the chicken stock or broth, salsa verde, drained and rinsed black beans, undrained corn, cumin, paprika, chili powder, and optional bouillon cubes.

Cook for 4 hours on high or 5 to 8 hours on low, until chicken easily shreds. Remove and shred the chicken, add the lime juice, chopped cilantro, any additional seasonings to taste (salt, pepper, more cumin or chili powder -- there's a bit of variance on additional based on the salsa verde you used).

Spoon soup into bowls.Top soup bowls with your desired toppings - freshly grated pepperjack cheese, a dollup of sour cream, extra lime, extra cilantro, crushed tortilla chips and/or a chopped avocado.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I put this all in the crock pot in the a.m. for four hours on high. Turned it off as I was headed out the door for a couple of hours and allowed it to cool. When I returned, I shredded the chicken and returned it to the crockpot, added the lime juice and heated for an additional hour on high until it was hot enough to serve. Delicious!!! And easy!!!

 

 

 

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