Salsa Verde Chicken Soup in the Crock Pot

Salsa Verde Chicken Soup in the Crock Pot

The other night I got the ready to go and then refrigerated it overnight. The next morning I put the pot into the crock, set the time and went to work. Perfect morning routine!

What to Buy:
3 Frozen Chicken Breasts
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatoes or 1 can of Rotel (use both if your family likes tomatoes!)
1 teaspoon Ground Cumin (I used 2 because I love Cumin – weird, I know)
½ a package of Cream Cheese (About 4 ounces)

What To Do:
Place frozen chicken breasts in bottom of Crock Pot. I always use PAM spray on my crock pot before use, it makes clean up a lot easier! Add everything else except for the cream cheese. Cook on low for 8 hours. Just before serving add the cream cheese and let it sit on warm for at least 30 minutes. Stir it in so that it melts. Serves about 6.

Recipe borrowed and adapted from What’s for Dinner?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>