Ingredients
Scale
- 2 lbs Boneless skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
- 1 jar (16 oz) Salsa verde or mild chunky salsa
- 1 bag (12 oz) Frozen sweet corn
- 4 cups Low-sodium chicken broth
- 1 tablespoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt and pepper to taste
- Optional toppings: Fresh cilantro, lime wedges, or Greek yogurt
Instructions
- Preparation: Place the raw chicken breasts at the bottom of your slow cooker. Open the cans of beans, rinse them under cold water, and pour them over the chicken. Add the frozen corn and the entire jar of salsa into the pot. There is no need to pre-cook anything; the slow cooker does all the work for you.
- Cooking: Pour the chicken broth over the ingredients until everything is mostly submerged. Sprinkle in the cumin, garlic powder, onion powder, salt, and pepper. Secure the lid on your crockpot. Set the heat to “Low” for 7 to 8 hours or “High” for 3 to 4 hours. Walk away and let the flavors meld together into a delicious, savory soup.
- Plating: Once the cook time is finished, remove the chicken breasts and place them on a plate or in a bowl. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir everything together. Ladle the hot soup into bowls and garnish with fresh cilantro or a squeeze of lime for a bright finish.
- Cook Time: 4 hours 5 minutes