8
Salsa Verde Chicken Soup
- 1 large boneless, skinless chicken breast
- 1-15 oz can of corn, drained
- 1-15 oz can of black beans, drained
- 1-10 oz can of Rotel diced tomatoes and green chilies
- 1-24 oz jar of Herdez salsa verde
Optional additional ingredients:
- Sliced Jalapeños, based on taste – as topping or added before cooking
- Tortilla strips, used as topping when served
- Sliced avocado, used as a topping when served
- Shredded cheese, used as topping when served
Directions
- Put all ingredients in a medium to large sized crockpot and cook on high for 4 hours or low for 8 hours.
- Shred chicken prior to serving.
- Top with desired ingredients (eg. tortilla strips, avocado) and serve
Notes from the submitter:
Canned ingredient amounts can be adjusted based on desired tastes and soup thickness. Salsa Verde can sometimes be hard to find and can come in a number of sizes. I have generally found in the same section as tomato-based salsas in a standard grocery store. It is important to buy enough salsa to create the base liquid for the soup. If you cannot find enough salsa, chicken or vegetable broth can be used to supplement the needed liquid.