Ingredients

The following ingredients have 6 Servings
  • 1 lb. (16 oz.) boneless skinless chicken thighs ((or breasts -- Note 1))
  • 3 cups (660g) chicken stock or broth ((Note 2))
  • 1 cup (240g) salsa verde, ((Note 3))
  • 1 can (15 oz.; 432g) black beans, (drained and rinsed)
  • 1 can (15 oz.; 432g) southwestern or fire-roasted corn,
  • 2 teaspoons each: ground cumin, chili powder
  • 1/2 teaspoon each: paprika, onion powder
  • Fine sea salt and pepper
  • Optional: 2 teaspoons minced garlic
  • 2-3 tablespoons freshly squeezed lime juice
  • 1/4 cup finely chopped fresh cilantro
  • Toppings: sour cream, additional fresh lime or cilantro, fresh avocado, pepper-jack or sharp Cheddar cheese, tortilla strips

Instruction

  • PREP: Spray a 5-6-quart slow cooker or Instant Pot insert with nonstick spray.
  • ADD TO CROCKPOT: Trim the fat from chicken thighs or breasts (if using breasts, cut each breast into 3-4 pieces). Add to slow cooker along with the rest of the ingredients up until the "Add later" ingredients. Season to taste with salt & pepper (I add 1 tsp salt & 1/2 tsp pepper). Stir and cook on high for 3-5 hours or low for 5-7 hours or until chicken is cooked through and shreds easily.
  • OR INSTANT POT: Trim the fat from chicken thighs or breasts (if using breasts, cut each breast into 3-4 pieces). Add to the pot along with the rest of the ingredients up until the "Add later" ingredients. Season to taste with salt & pepper (I add 1 tsp salt & 1/2 tsp pepper). Stir and add the lid. Make sure valve is set to sealed and cook on manual for 10 minutes. Let pressure release naturally for 7 minutes; then manually release the rest of the pressure.
  • FINISH SOUP: Remove chicken to a separate bowl and shred with two forks. Add shredded chicken back into the soup, along with the lime juice and cilantro. Stir through and then taste, adjusting any seasonings to taste (salt, pepper, more cumin or chili powder -- there's a bit of variance based on the salsa verde used).
  • SERVE: Ladle soup into bowls. Top soup bowls with your desired toppings - freshly grated pepper-jack or Cheddar cheese (we love lots of it!), a dollop of sour cream, extra lime, extra cilantro, a chopped avocado, and/or tortilla strips.