Slow Cooker Salsa Chicken Soup
Prep Time 20 minutes mins
Cook Time 3 hours hrs 15 minutes mins
Total Time 3 hours hrs 35 minutes mins
- 2 3/4 pound each boneless skinless chicken breasts
- 1 cup chicken broth
- 12 ounce jar Gunther Salsa Fresca available locally at Food Lion
- 10.5 ounce can cheddar cheese soup
- 1 cup Green Giant Steam Crisp Mexicorn
- cooked Jasmine rice for serving
- Garnishes: shredded pepper jack cheese, sour cream, thinly sliced green onions, chopped cilantro, avocado slices, crumbled tortilla chips or tortilla strips
Place chicken breasts and chicken broth in a slow cooker. Cook chicken on high for 3 hours or until fork tender.
Place chicken on a cutting board (reserve chicken broth in the slow cooker) and shred chicken into small pieces with a fork.
Return chicken to slower cooker and add salsa, cheddar cheese soup and Mexicorn. Stir to combine. Heat in slow cooker on low heat until ready for service.
Serve over jasmine rice in soup bowls with garnishes.
