Crockpot Salsa Verde Chicken Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty slow-cooker chicken soup loaded with beans, corn, and salsa verde. Simple to prepare and deeply flavored, it's comfort food with a Mexican accent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- Cooking spray
- 1 pound boneless, skinless chicken thighs (or breasts—see note 1)
- 3 cups chicken stock (or broth, see note 2)
- 1 cup salsa verde (see note 3)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can southwestern corn (or fire-roasted corn, undrained)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper
- 2 teaspoons minced garlic (optional)
- 1 to 2 limes
- 1/4 cup finely chopped cilantro
- Toppings as desired (see note 4)
At a glance
PER SERVING · TIME 310M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5h
- Sodium
- 1068mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 667mg
- Calcium
- 57mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1068MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.