SLOW COOKER SALSA VERDE CHICKEN SOUP

Ingredients
  • 1½ pounds boneless skinless chicken breasts
  • 1 (10 oz) can coconut milk
  • 1 cup chicken broth
  • 1 (12 oz) jar salsa verde
  • 2 (14 oz) cans great northern beans, drained
  • 2 cups frozen corn
  • 1 (4 oz) can diced green chiles
  • 1 small jalapeño, seeded and finely chopped
  • ¼ cup chopped fresh cilantro
  • 1½ teaspoons cumin
  • ½ teaspoon garlic powder
  • Salt & pepper, to taste
  • juice of ½ a fresh lime (or a little more if you’d like)
  • TOPPINGS: (optional)
  • Fresh cilantro
  • Sour cream
  • Avocado
  • Tortilla strips or chips
  • Cogito cheese
  • Sour cream


Instructions
  1. Place the chicken breasts in your slow cooker and then add the coconut milk, broth, salsa verde, beans, corn, green chiles, jalapeño, cilantro, cumin and garlic powder. Cover and cook on low 4 to 5 hours or until chicken is done and shreds easily. Remove chicken and shred, then return it to the slow cooker. Season with salt and pepper and the lime juice. Garnish with desired toppings.




Recipe source: life-in-the-lofthouse