Creamy Salsa Verde Chicken Soup
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.Warm up with this comforting Creamy Salsa Verde Chicken Soup, an effortless slow cooker recipe packed with bold Southwestern flavors. Made with tender shredded chicken breasts, tangy salsa verde, diced green chiles, sweet corn, and fluffy long-grain white rice, this dish strikes the perfect balance between zesty and rich. A blend of warm spices—including cumin, chili powder, and smoked paprika—infuses the broth as it low-cooks to perfection. Adding rich cream cheese near the end creates an ultra-velvety texture, while a fresh squeeze of lime juice brightens every bite.
Equipment
- 1 Crockpot
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (16 oz) jar mild salsa verde
- 1 (10 oz) can mild Rotel
- 1 (4 oz) can mild diced green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp Better Than Bouillon Roasted Chicken Base
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt & pepper, to taste
- 8 oz cream cheese, cubed
- 1 cup frozen corn
- 8.8 oz pouch Ben's Original Ready Rice, Original Long Grain White
Instructions
- Add everything except the cream cheese, corn, rice, and lime juice to the crockpot.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Remove the chicken, shred it, and return it to the crockpot.
- Stir in the cream cheese until smooth.
- Add the corn and ready rice. Cook for 10-15 more minutes until heated through.
- Stir in the juice of 1/2 to 1 lime just before serving. Taste and adjust seasoning if needed.
Topping Ideas
- Tortilla strips
- Shredded cheddar or Mexican blend cheese
- Avocado
- Cilantro
- Sour cream
- Lime wedges
- Tip: For the best leftover texture, add the rice to individual bowls instead of the whole crockpot if you plan to have leftovers.