Crockpot Salsa Verde Chicken Tortilla Soup

A spicy chicken soup with loads of veggies slow cooked in the crockpot!

I’m positive I’ve mentioned my husband’s love of salsa verde before, so this recipe was a given because he also loves soup. Now that the weather is finally cooling down, it’s time for soup. I love a crockpot soup recipe and this one is great with beans and lots of veggies. I personally think you could even serve it over a small scoop of rice if you wanted to make it a little more filling. Something I love about recipes like this is that you can really church it up with any toppings you want. Everyone gets to customize their bowl up the way they prefer!

What You Need:

For the Soup:

• 1 1/4 lbs. chicken breasts

• 4 cups low sodium chicken broth

• 2 cups salsa verde

• 2 cans (14.5 oz each) cannellini beans, drained and rinsed

• 1 can (15 oz) sweet corn, drained and rinsed

• 1 can (14.5 oz) fire roasted diced tomatoes

• 1 zucchini, peeled and cubed

• 1 large poblano pepper, seeded and chopped

• 1/2 onion, diced

• 4 cloves minced garlic

• 2 Tbsp. fresh lime juice

• 2 Tbsp. honey

• 1 Tbsp. chili powder

• 1 1/2 tsp. salt

• 1/2 tsp. cumin

• 1/2 tsp. smoked paprika

• 1/2 tsp. dried oregano

• 1/4 tsp. black pepper

• 1/4 tsp. chipotle chili powder

For the Toppings:

• Tortilla strips

• Cheese - pepper jack, Monterey, or sharp cheddar

• Sour cream

• Cilantro

• Avocado

• Lime wedges

• Hot sauce

• Salt and pepper

Directions:

1. Lightly coat a slow cooker with nonstick cooking spray.

2. Add chicken to the bottom of the slow cooker and then the remaining soup ingredients.

3. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

4. Remove chicken and shred. Return to slow cooker and cook for 20 minutes on LOW.

5. Serve soup with desired toppings.

Recipe from Carlsbad Cravings