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)
- 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
- Chopped cilantro
- Chopped parsley
- Diced avocado
- Tortilla chips
- Shredded Monterey Cheese (my favorite is Monterey Jack from Cabot Cheese)
- Sour cream
- Deskin and defat the chicken if necessary. Toss into slow cooker.
- Dice and gently saute onions. Toss into slow cooker.
- Rinse and drain beans. Toss into slow cooker.
- Toss in any of the variations (or none) into the slow cooker.
- Toss the rest of the ingredients (salsa verde, chicken stock, spices) into the slow cooker.
- Cook on low for 6-8 hours or on high for 4-5.
- Enjoy with or without toppings.