Recipe: Chicken Salsa Verde Soup

It’s cold out! There’s nothing better than a big bowl of comforting hot soup when it’s frigid outside. Plus I love tossing the ingredients in a slow cooker in the morning and coming home to a lovely smell of a home-cooked meal all ready for me the moment I step inside. I made this soup twice and it was a hit both times. I’m going to provide you with the base soup recipe and suggestions for variations. It’s a very flexible soup. I wish I had a photo, but the one that I took didn’t look all that nice.

Chicken Salsa Verde Soup (base)

Ingredients

• 2 lbs of chicken (I used thigh, but you can use anything, include already cooked rotisserie chicken)
• 8 oz of salsa verde
• 3 cups of chicken stock
• 2 cans of beans (rinsed and drained. Any type will do, we like to use black beans)
• 1 medium to large onion (diced)
• 1 heaping tablespoon of cumin*
• 1 tablespoon of chili powder*
• 2 tsp of paprika*

*We love big bold flavors, so I’m aggressive with the spices. If you prefer a milder flavor, halve the spices.

Variations (additional ingredients to add if you choose)

• For a heartier soup: 2 large potatoes (cut into chunks), 3/4 cup of quinoa or rice (if using quinoa or rice, pour in another cup of chicken stock)
• 3-4 carrots (chunks)
• 1 large bell pepper (sliced into large pieces)
• 1 – 2 cup(s) of peas
• 1 – 2 cup(s) of corn kernels

Toppings (optional)

• Chopped cilantro
• Chopped parsley
• Diced avocado
• Tortilla chips
• Shredded Monterey Cheese (my favorite is Monterey Jack from Cabot Cheese)
• Sour cream

1. Deskin and defat the chicken if necessary. Toss into slow cooker.
2. Dice and gently saute onions. Toss into slow cooker.
3. Rinse and drain beans. Toss into slow cooker.
4. Toss in any of the variations (or none) into the slow cooker.
5. Toss the rest of the ingredients (salsa verde, chicken stock, spices) into the slow cooker.
6. Cook on low for 6-8 hours or on high for 4-5.
7. Enjoy with or without toppings.