Jalapeño Salsa Verde Soup (Slow Cooker Version)
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 2 cups water
- 2 cups broth
- 2 cloves garlic
- 2 limes
- salt pepper to taste
- 1/2 pound chicken (i used a mix of white and dark)
- 3 cups cooked white beans (from 1 cup dry)
- 2-3 jalapeã±os, minced
- 12 ounces salsa verde (just about 1 cup)
- 1/2 a medium onion (1 cup minced)
- for crispy tortilla strips: 2 corn tortillas and o for brushing
- Carbohydrate 7.6334 g
- Cholesterol 0 mg
- Fat 0.323766666666667 g
- Fiber 1.89699996709824 g
- Protein 0.757533333333333 g
- Saturated Fat 0.06142 g
- Serving Size 1 1 Serving (322g)
- Sodium 281.952000002671 mg
- Sugar 5.73640003290176 g
- Trans Fat 0.0792233333333333 g
- Calories 25 calories
Place all ingredients (excluding the salt and pepper) in slow cooker and cook on low for 5 hours. This soup can be cooked for much longer, probably up to 10 hours, if that is more convenient for you!When ready to serve, season to taste with salt and pepper, then shred the chicken with two forks. (I do this right in the slow cooker.) Remove any bones, skin, or undesirable chicken pieces and serve!For Vegetarian: Omit chicken.For Paleo: Omit white beans and substitute with more chicken.Note: For awesome from-scratch soup, make your own tomatillo salsa verde!For Crispy Tortilla Strips: Brush one or both sides of a corn tortilla with coconut or olive oil. Dust with salt, then slice into thin strips. Bake on 400º for about 8-10 minutes or until crispy.
