Yield: 4 servings
Salsa Verde Chicken Soup
This incredibly flavorful Salsa Verde Chicken Soup is an EASY crockpot (or instant pot) recipe that takes just a few minutes of work for an easy dinner. Tender bites of chicken, salsa verde, white beans and corn make this soup both filling and so tasty!
Ingredients
- 1 12 oz jar salsa verde (mild, medium or hot)
- 1 can cannellini beans, rinsed and drained
- 10 oz frozen corn
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 oz packet taco seasoning
- 1 quart 32 oz chicken broth
- 1 lb boneless, skinless chicken breasts
Optional toppings:
- cilantro
- avocado
- shredded mozzarella cheese
- fresh lime juice
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Instructions
Crockpot:
- Spray crockpot with non-stick spray. Place all ingredients into slow cooker besides chicken breasts. Stir to combine. Place chicken breasts in soup mixture.
- Cook for 4 hours on high or 8 hours on low.
- Remove chicken from slow cooker and shred chicken meat. Return to crockpot and stir to combine. Serve with toppings of choice and enjoy!
Instant Pot:
- Place all ingredients into instant pot besides chicken breasts. Stir to combine. Place chicken breasts in soup mixture.
- Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.
- When the cook time finishes, do a manual pressure release: turn the steam release knob to Venting to release any remaining pressure and open the lid. Remove chicken from instant pot and shred chicken meat. Return chicken to soup and stir to combine. Serve with toppings of choice and enjoy!
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Video
Equipment
- Crockpot
Nutrition
Serving: 1serving, Calories: 421kcal, Carbohydrates: 46g, Protein: 47g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 98mg, Sodium: 581mg, Fiber: 8g, Sugar: 6g