Slow Cooker Salsa Verde Chicken Soup
Slow Cooker Salsa Verde Chicken Soup is simple, delicious, and so comforting. The hint of coconut and lime makes this even better.
Hi everyone! It’s Jodi from 5 Boys Baker. Today I’m sharing a simple and delicious Slow Cooker Salsa Verde Chicken Soup recipe!
We are in the heart of winter so soups are something I look forward to a lot. I actually love soup and chili year round, especially recipes that I can make in my slow cooker.
I don’t know about you, but I try to avoid turning my oven on in the summer as much as possible (cookies might be the only thing worth heating up my kitchen for 😊).
Next to my Kitchen Aid stand mixer, my slow cooker is probably my most used kitchen appliance. It’s been a lifesaver on so many days. It’s so great to be able to throw everything in and then walk away. I happen to own four different slow cookers and some days have two or three different things slow cooking at once.
And yes, one of them is usually a dessert. haha. 🙂
This Salsa Verde Chicken Soup is a favorite around here. The addition of coconut milk might seem a little strange, but I promise the flavor is really subtle and makes this soup that much better! Feel free to garnish it with just a few of the toppings or all of them, you can’t go wrong there.
Slow Cooker Salsa Verde Chicken Soup
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 can (10 ounces) coconut milk
- 1 cup chicken broth
- 1 jar (12 ounces) salsa verde
- 2 cans (14 ounces, each) great northern beans drained
- 2 cups frozen corn
- 1 can (4 ounces) diced green chiles
- 1 small jalapeño seeded and finely chopped
- ¼ cup chopped fresh cilantro
- 1 ½ teaspoons ground cumin
- ½ teaspoon garlic powder
- salt & pepper to taste
- juice of ½ a fresh lime or a little more if you’d like
Toppings
- Fresh cilantro
- Sour cream
- Avocado
- Tortilla strips or chips
- Cotijo cheese
- Sour cream
Instructions
- Place the chicken breasts in the bottom of a greased slow cooker. (I use a 7-quart size crock pot.) Add the coconut milk, broth, salsa verde, beans, corn, green chiles, jalapeño, cilantro, cumin and garlic powder.
- Cover with lid and cook on low heat for 4 to 5 hours, or until the chicken is cooked through. (The internal temperature needs to reach 165 degrees F.)
- Remove chicken and shred, then return it to the slow cooker. Season with salt and pepper and the lime juice. Stir soup to combine everything. Serve in individual bowls and garnish with desired toppings. Enjoy!
Notes
I love lots of beans in my soups, so occasionally I will add a third can of beans, it’s totally up to you.
If you don’t want too much kick, you can cut back to ½ of a jalapeño. You may want to start with half and if you want more kick, add some more.
The coconut milk adds such great flavor, so even if you’re not a fan of coconut, don’t leave it out. My son isn’t a fan and he loves this soup.
Recipe by: 5 Boys Baker.
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I fixed this today and it was so easy and DELICIOUS! This is a keeper, especially for the fall and winter!
I followed it exactly as written. Since I live in a small town, I was worried about finding the coconut milk at our grocery store. I finally found it though. It’s a strange ingredient for a soup, but it certainly works!
Thanks for sharing this easy and delicious recipe .
Yumm! I was looking for a dish that I can feed to our ward missionaries on Monday and this sounds perfect! I love how you have listed sour cream twice in the toppings section! Yes! Sour cream is a necessity!
CAn i make thIs on the stovetop using ROTISSERIE chicken?
Hi Stacie, yes you could use a rotisserie chicken instead and cook it all on the stove top 🙂
I made this soup for fam last week, one of our new favs. Making it tomorrow for a new year get together with friends. Excited to share how good it is!!
Christina, that is so great to hear. Thanks for letting me know 🙂 I hope you and yours have a very Happy New Year!
This might be a dumb question, but do you cook your chicken breasts before putting them in the crockpot? Thanks!
Not at a dumb question at all! No you don’t need to cook the chicken before. It will cook right a long with everything else in the slow cooker 🙂 I hope you enjoy it!
How long woils you could this for if making over stove top and not in a slow cooker? Okay to use canned corn in place of frozen?
You would need to cook the chicken first then shred it before making this on the stove top. Then cook the soup on the stove-top just as you would in the slow cooker. It will cook faster on the stove stop, so just once it’s nice and warm it’s ready. And yes, you can definitely use canned corn instead. 🙂
So just made this exactly as writen and it came out more like ChilI than it did soup… Household of course, didn’t care they opened a bag of corn chips aNd ate it like dip lol. I really wanted soup tHo! So what should i be aDding to make it more souplike but still keep the original flavouR? Thank you for the recipe and any tips
Hi Julie! I would just add more chicken broth and coconut milk to thin it out more.
Im planning to make this today. It sounds so delicious!!
Like som else mentioned tho, I dont want it to thicken up like a chili.
You mentioned adding more chicken broth & coconut milk to thin it out. Would this be equal parts or just double Them both? Thank you!
I would double them both 🙂
This soup was sooo good. I was concerned about all the spicy ingredients, but I used them all and it was perfect! The coconut flavor was undetectable and added a great creaminess without using dairy. I used the whole can of chicken broth and added another can of beans at the end to make it more hearty. The crumbled cheese and avocado on top really added to the creaminess and depth of flavor. Loved it!!!
I have made this numerous times and it is always delicious. I use the Trader Joe’s reduced fat coconut milk and salsa verde. The milk sometimes solidifies in the can, so I pour it into a large measuring cup to stir it up before adding. I also add a small chopped zucchini for more vegetables, and use low sodium beans and chicken broth.
My family loves this soup! I even make a vegetarian version for my daughter since it was one of those soups she missed when becoming veggie! Can it be frozen?