Winter is a great time for slow cooker soups. And nothing beats coming home to great smells permeating the whole house! This recipe for Salsa Verde Chicken Chowder checks all the boxes. There’s more than adequate protein, especially if you add the beans. Check. It’s made with healthy low cal and low fat chicken broth. Check. There is lots of nutrition and vitamins in the sweet potatoes and Salsa Verde. Check. Then there is the simplicity of the soup itself. Only a handful of ingredients and you’ve got yourself a simple, yet delicious meal all in itself or you could add a side salad for some greens and perhaps some crusty, warm bread. You and your family will love it!
3 pounds boneless chicken breast or chicken tenders
2 large sweet potatoes, peeled and cut into 1 inch cubes
1 16 oz can Salsa Verde
2 cups chicken broth (homemade preferred)
2 teaspoons ground cumin
½ teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon ground pepper
Optional: 2 cans of pinto beans
For toppings: cilantro leaves, sour cream, diced red onion, sliced avocado, ½ teaspoon fresh oregano
Using a 6 quart slow cooker, mix chicken, potatoes, salsa, broth, cumin, salt and pepper. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender. (About 2 hours on high)
If the chicken is done before the potatoes, remove the chicken and let the potatoes continue to cook. Then add back the shredded chicken in the slow cooker.
Add the optional beans during the last 30 minutes of cooking. Taste and season. Serve with the toppings.
The combination of sweet potatoes and cumin is delicious. Enjoy!
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