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Slow Cooker Salsa Verde Chicken Soup

This healthy crockpot salsa verde chicken soup is mega flavorful and takes less than 10 minutes prep! 
Course Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 servings
Author Chelsea


  • 1 and 1/2 pounds boneless skinless chicken breasts
  • 3 cups chicken stock or broth (stock has more flavor)
  • 1 cup salsa verde, canned or homemade
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) southwestern or fire-roasted corn, undrained
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/2 tablespoon chili powder
  • 1-2 chicken bouillon cubes, optional
  • 2-3 tablespoons freshly squeezed lime juice
  • 1/4 cup fresh cilantro stems removed and chopped
  • Salt and pepper, to taste
  • Toppings: sour cream (we use fat free), additional fresh lime or cilantro, fresh avocado, pepperjack cheese


  • Spray your slow cooker with nonstick spray.
  • Remove the fat from the chicken breasts and add them to the slow cooker along with the chicken stock or broth, salsa verde, drained and rinsed black beans, undrained corn, cumin, paprika, chili powder, and optional bouillon cubes.
  • Cook for 3-5 hours on high or 5-8 hours on low or until chicken easily shreds.
  • Remove and shred the chicken, add the lime juice, chopped cilantro, any additional seasonings to taste (salt, pepper, more cumin or chili powder -- there's a bit of variance on additional based on the salsa verde you used; I err on less so you can always add more). Return shredded chicken and stir. Spoon soup into bowls.
  • Top soup bowls with your desired toppings - freshly grated pepperjack cheese (we love lots of it!), a dollup of sour cream, extra lime, extra cilantro, and/or a chopped avocado.