This Gluten-Free Slow Cooker Salsa Verde Chicken Soup is packed with wonderful Latin flavors, and only takes 5 (yes, 5!) minutes to prep!
You guys: two of my most favorite things in the whole wide world just collided and I couldn’t be any more giddy about it.
Are you ready for this?
I know: that may have been a *bit* anti-climactic for you all, but let me just tell you that my momma’s white chicken chili is something else. Whenever we go to visit my parents, Anthony always excitedly asks about all the things he hopes we’ll have while we’re on our drive. “Do you think we can stop at Loafers to pick up a muffin? OH MY GOSH do you think your mom made her chicken chili? ARE WE THERE YET?”
BUT if you HAVE had my Salsa Verde, I’m sure you’re about a 8 on a giddy scale of 1 to 10. That luscious green sauce turns everything it touches/pairs with into food GOLD.
So just imagine if you will: best white chicken chili to ever touch your lips (yes, ever), combined with spicy, heavenly salsa verde. MmmmMmm. We’re on the same page now, yeah?
Now, my mom’s chicken chili is a bit more chili-like, and I must admit this soup is definitely in the, well, soup category.
My mom’s recipe calls for an extra can of beans, which you mash to thicken it up and create a more chili-like texture. Thinking that the salsa *might* thicken the soup up a bit, (and, to be completely honest, I was feeling rather lazy) I decided to forgo the bean mashing. And while that is definitely what excluded the soup from the chili category, I think it actually made my love for this soup grow that much more.
Don’t get me wrong, I am DEFINITELY a chili lover, but there is just something about a thin, mexican soup that BEGS for the dunk of a warm, soft corn tortilla, or a sprinkle of crushed up tortilla chips on top. And if you didn’t know this already, let me be the first to tell you: tortillas make my world go round.
If you can believe it friends, all of the amazing salsa verde + mexican flavors are NOT the best part of this recipe. Not even close.
So what is the best part? It’s another slow cooker wonder! Oh yes, that’s right – dinner on the table with no more than 5 minutes of prep (as long as you prepped that Salsa Verde ahead of time). So go ahead, hit that snooze button tomorrow morning and you’ll STILL have time to get dinner prepped before running out the door to work. Salsa Verde Chicken Soup: making Mondays a little less manic, one Crock-Pot at a time.
I could kiss that beautiful little gadget.
Onnnne little thing I need to come clean out, though: I didn’t use my homemade salsa verde for this particular recipe. Gahhhh I know, I know. I totally feel like I need to pay some serious foodie penance for that one. I totally intended to but my grocery store had no tomatillos in sight (the nerve in the middle of November 😉 ) so jarred was my only option. With that said: this soup was absolutely incredible SO I can only imagine how much better it will be when I actually get to whip up a batch with the REAL DEAL.
If you get caught in a similar situation, just make sure that the jarred Salsa Verde you buy is gluten-free. You’d be shocked at how many brands of salsa are made in shared facilities with wheat! More reason to always make salsa from scratch.
Get that slow cooker out, slave over that baby for 5 whole minutes, and get ready to fall even further in love with Souper Sunday.
- 2 cups salsa verde (or 16 oz. jar)
- 1 lb. chicken breast
- 1 quart (32oz) gluten-free chicken broth
- 1 4oz. can green chilis
- 1 14 oz can cannellini beans, drained
- 1 teaspoon cumin
- ½ teaspoon ground pepper
- ½ teaspoon salt, or to taste
- Place chicken breast in the bottom of the crockpot. Season with the cumin, salt and pepper.
- Add the salsa verde, gluten-free chicken broth, green chilis, and cannellini beans into the crockpot as well.
- Cook on high for 4½ hours.
- Remove the chicken, shred it, then return to the crockpot, stirring well.
- Serve with lime wedges, sour cream, cheese, or chips for topping.
Looking for other fun ways to use Salsa Verde? Try my Salsa Verde Beef Tacos. They’re to die for!