Are you a red sauce or green sauce kinda person? Do you prefer red salsa or green salsa?

Well, I can unequivocally say that our household goes green – every time. No knock on red sauces or salsas, I can get down with a good pico de gallo, but green just warms me from the inside. I guess we can thank my mom’s side of the family for that… green chili in everything remember!

So why not bring the flavor of salsa verde salsa to a soup? The flavors are already perfected for you by using a jar or container of your favorite salsa, then packed with chicken, peppers, and beans to fill you up. It’s probably one of the easiest recipes on the planet (no exaggeration there). 

Now, forgive my shocking bad photos – photographing soup is HARD – but trust me, this one will be on rotation often if you like effortless but tasty(!!) recipes. 

INGREDIENTS

1 lb. chicken breast

1 jar salsa verde salsa

1 white onion

2 poblano peppers (can sub green bell peppers)

1 can black beans

1 can diced green chilis

48 oz. chicken broth (1½ standard boxes, approx. 6 cups)

1 tsp. Cumin

1 tsp. Paprika

1 tsp. Chili Powder

Optional Toppings: jalapenos, avocados, tortilla chips, cilantro, all the fresh lime!

Serving Size: 4-6

INSTRUCTIONS

Crockpot –

• Roughly dice onions and poblano peppers.
• Clean and cut chicken breasts into large chunks.
• Dump all ingredients in a crockpot (start with chicken, vegetables, cans, and seasonings, then top off with chicken broth).
• Cook on high for 3 hrs or low for 6+ hours.
• When ready to eat, turn off crockpot, remove chicken from crockpot. 
• Gently shred chicken on a cutting board with a knife and fork. Return to crockpot. 
• Scoop bowls, add toppings if desired, enjoy!

Soup Pot –

• Follow the same instructions as above except start by searing the chicken chunks in olive oil over medium heat in the soup pot. 
• When the chicken is golden on the outside (doesn’t have to be fully cooked through), add the rest of the ingredients to the pot. 
• Bring the pot to a boil, then immediately lower heat to a simmer. Cover the pot with a lid.
• Simmer for at least 60 minutes, but could go as long as a few hours. 
• When ready to eat, remove chicken from the pot.
• Gently shred chicken on a cutting board with a knife and fork. Return to crockpot. 
• Scoop bowls, add toppings if desired, enjoy!