Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 2 cans (15 oz each) Cannellini beans or Great Northern beans, drained and rinsed
- 1 can (15 oz) Whole kernel corn, drained
- 1 jar (16 oz) Salsa verde or mild chunky salsa
- 32 oz Low-sodium chicken broth
- 1 packet (1 oz) Mild taco seasoning or chili seasoning
- 1 block (8 oz) Low-fat cream cheese (optional, for creaminess)
- 1 teaspoon Garlic powder
- Salt and pepper to taste
Instructions
- Place the raw chicken breasts at the bottom of your 6-quart or larger crockpot. Pour the drained beans, drained corn, and the entire jar of salsa over the chicken. Sprinkle the taco seasoning and garlic powder evenly across the top of the ingredients. Do not worry about stirring yet; the layers will meld beautifully during the cooking process.
- Pour the chicken broth over everything until the ingredients are mostly submerged. If you want a creamier soup, place the block of cream cheese right on top. Cover the slow cooker with the lid. Set the temperature to “Low” for 7 to 8 hours or “High” for 3 to 4 hours. Avoid lifting the lid during the cooking process to keep the heat trapped inside.
- Once the cook time is complete, remove the chicken breasts and place them in a large bowl. Use two forks to shred the meat easily. Return the shredded chicken to the crockpot and stir everything together. The cream cheese will melt into the broth, creating a rich, velvety texture. Ladle the soup into large bowls and serve immediately. Top with fresh cilantro or a squeeze of lime if desired.
- Cook Time: 4 hours 5 minutes