Description

Cooler weather calls for warm, delicious, comforting and satisfying recipes. This creamy soup only takes 5 minutes to prepare and then the slow cooker does the work. It's not a spicy soup, so if wanting it spicier, use a medium to hot salsa.

Ingredients

• 2 lb. boneless, skinless chicken breast from about 4 pieces
• 15 oz. chicken broth/stock
• 1 t. kosher or sea salt
• 1 t. chili powder
• 60 oz. beans, rinsed and drained (Great Northern, white kidney, light red kidney or pinto beans)
• 15 oz. white corn
• 1 c. salsa verde
• 1 c. chunky salsa
• salt, to taste
• white pepper, to taste
• 3/4 c. sour cream or cream cheese
• Optional Toppings: Tortilla chips, sour cream, Greek yogurt, avocado slices, guacamole, shredded Cotija, Monterey Jack or Pepper Jack cheese, cilantro, Fritos scoops, freshly squeezed lime juice

Steps

1. Place a slow cooker liner in the crock of the slow cooker for easy clean up.
2. Combine chicken and chicken broth/stock in the bottom of the prepared slow cooker. Top chicken with the salt and chili powder. Add beans, corn, salsa verde and salsa; cook on High for 3-4 hours, or on Low for 5-6 hours.
3. Transfer the chicken to a cutting board; shred with 2 forks; place chicken back into the slow cooker; add the sour cream. Cook an additional 30 minutes. Season with salt and white pepper, to taste.