Set it and forget it! A concept I need to use way more frequently in my kitchen. We are in a busy season of life. I am determined to at least have everyone eat the same meal if we can’t make it to the table together. This recipe is going to satisfy and warm everyone’s belly on a crisp fall day.
When I was growing up in the west Chicago suburbs we had a local restaurant called Moondance Diner. They made the most incredible, creamy chicken tortilla soup. It was truly the perfect cup of soup and something I tried for years to recreate. The first bite of this soup brought me back to that cozy little diner. This chicken soup is flavorful, creamy, tender, rich tasting without the richness and has so many yummy textures. Make it and tell me what you think!!
Crockpot Salsa Verde Chicken Soup
Ingredients: (I make a lot because the leftovers are even better)
4 boneless skinless chicken breasts
2 cups of plain greek yogurt (I like the Fage brand for cooking)
2 tbsp cumin
2 tbsp chili powder
1 tbsp salt and 1/2 tbsp pepper
1 large jar of salsa verde (if yours are on the small side, throw in 2!)
2 cups chicken bone broth
1 can of black beans (not drained)
1 can of sweet corn (not drained)
juice of one lime
1 cup of shredded cheddar cheese
toppings:
chopped cilantro
chopped green onions
sour cream
shredded cheddar cheese
hot sauce
crushed up tortilla chips
In a large crockpot set on high, add your chicken, greek yogurt, seasonings and salsa verde. Mix it all up so ingredients are incorporated well and chicken is coated. Top with bone broth so the chicken is completely covered! Cook on high for 3 hours. Remove your chicken and shred it up and then return to crock pot. Add your beans, corn, lime juice and 1 cup shredded cheese. Turn crockpot on low and cook for another 30-60 minutes. Taste your soup and add more salt if needed! Serve and add your favorite toppings.
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