Slow Cooker Chicken Salsa Verde Tortilla Soup
Slow Cooker Chicken Salsa Verde Tortilla Soup is classic chicken tortilla soup with a salsa verde twist! It's healthy, hearty, and delicious!
Ingredients
- green enchilada sauce
- 1 lb. skinless chicken breasts
- 2 cups reduced sodium chicken stock
- 15 ounces black beans rinsed and drained
- 1 1/2 cups corn canned or frozen
- salt and pepper to taste
- Serve with Greek yogurt or sour cream and tortilla chips if desired
Instructions
- Season the chicken breasts with salt and pepper and set aside.
- Place the green enchilada sauce in the slow cooker, and stir in the chicken stock. Add salt and pepper, to taste. Stir in the black beans and corn, then add the chicken. Cover and cook on low heat for 4 hours or until the chicken is cooked through.
- Remove the chicken from the slow cooker and shred, then stir the shredded chicken into the soup. Ladle into bowls and serve with Greek yogurt or sour cream, and tortilla chips. Enjoy!
Notes
- If you like your soups on the thin side, add more chicken stock.
- If you're short on time and would rather just use store bought salsa verde, you will need about 2 cups.
- Salsa verde can be made ahead and frozen until ready to use.
Nutrition
Serving: 1g, Calories: 226kcal, Carbohydrates: 20g, Protein: 27g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 54mg, Sodium: 509mg, Fiber: 5g, Sugar: 3g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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