The Easiest and Tastiest Crockpot Chicken Verde Soup- It’s also low carb and trim healthy mama s
This is the easiest crockpot chicken verde soup, that is also low carb, trim healthy mama s!
Sadly, I don’t have a lot of pictures of this recipe. I made this as part of my meal prep on Sunday, live on camera. My son then put it in the crockpot base for me and let it cook all day. This soup takes literally a few minutes to put in the crockpot. Chicken verde soup can be spicy or mild. I went with mild because of one family member who can’t handle heat. We added heat to our bowls.
As written, this recipe is technically any fuel in the trim healthy mama eating plan.
It is low carb and low fat! Obviously, I made my bowl (pictured above) an s because of the cheese and sour cream. You can make this go any direction you want when you make your bowl. This soup is so easy to make that you will add it to your menu at least once a month! If you keep chicken in the freezer and a few cans in your pantry, you can have this ready in no time.
I also hid a veggie in the soup as well!
I through in a bag of frozen cauliflower. When the soup was cooked, I took out the chicken breasts to cool so I could shred them. Then I used a slotted spoon and scooped the cooked cauliflower into my blender. And then blended it up. The cauliflower isn’t necessary, but I like add veggies in where I can. Once blended, it is undetectable in the soup.
Easiest and Tastiest Chicken Verde Soup
Ingredients
- 1 1/2-2 Lb Boneless Skinless Chicken Breasts You can use thighs but that makes it an s
- 32 oz Chicken Broth
- 14.9 oz Salsa Verde
- 4 oz Diced Green Chilis
- 1 t Salt
- 1 1/2 t Ground Cumin
- 1/2 t Pepper
- 12 oz Frozen Cauliflower
- 15.5 oz Great Northern Beans, drained and rinsed
- 2-6 oz Cream Cheese I used 4 oz Reduced Fat Cream Cheese
Toppings
- Chopped Cilantro, Sour Cream, Avocado Slices, Guacamole, Shredded Cheese, Salsa, Pickled Jalapenos, Etc.
Instructions
- In your crockpot place your chicken, seasoning, beans, cauliflower, salsa verde, green chilis, and chicken broth. Cook on low for 6-8 hours or high for 3-4 hours.
- When cooked remove chicken so you can shred it. Carefully remove the cauflilower pieces and place in a blender.
- Blend until smooth. When smooth, add back to the soup. Stir.
- Add shredded chicken back to the soup. Stir. Serve in bowls and with whatever toppings are desired.
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I made several changes:
I cooked the meat several days ahead since it needed cooked and I didn’t want to have to remember to pull it out to thaw. I should have shredded it before freezing…
I didn’t think about putting into the crockpot this morning, or pulling out the cooked meat to thaw, so I put the salsa, broth and seasonings into the instant pot for 6 minutes while I thawed the chicken in the microwave.
I don’t digest beans very well, so I served those on the side and added another bag of cauliflower to bulk and cream it more.
I left out the chilies since we’re not high spice people.
I didn’t have cream cheese, so I put some avocado (maybe half) in when I blended the cauliflower and added a glug of heavy cream.
It turned out better than expected (without the cream cheese) and was well eaten so it may be a repeat recipe!
Hi. I am trying this immediately! When do you add in the cream cheese?
I typically add it when I remove the chicken. You can add it whenever you want, I’m just weird about when I add it. I have seen so many recipes that add it at the beginning.