Description
A delicious and creamy chicken soup made in the slow cooker that’s perfect for any day!
Ingredients
Scale
- 3 to 4 cups shredded cooked chicken (from 1 rotisserie chicken or leftovers)
- 2 cans white beans (such as Great Northern), rinsed and drained
- 1 (15-ounce) can whole kernel corn, drained, or 1 1/2 cups frozen corn
- 1 (8-ounce) block cream cheese, cubed
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken stock
- 1 (16-ounce) jar salsa verde
- 1/3 cup sour cream, plus more for serving
- Optional toppings, for serving: sliced avocado, shredded cheddar cheese, tortilla chips, and/or chopped fresh cilantro
Instructions
- Place the shredded chicken, white beans, corn, cream cheese, onion, and garlic into the slow cooker. Top with the chicken stock and salsa verde.
- Place the lid onto the slow cooker and cook, stirring well a couple of times during cooking to ensure the cream cheese melts evenly, until the soup base is well combined and creamy, about 4 hours on high or 8 hours on low.
- When the soup is finished cooking, add the sour cream and stir well to combine. If desired, remove about 1 cup of the broth and beans, being careful not to include the chicken or corn, and blend it until creamy. Return the blended bean mixture to the slow cooker and stir to combine.
- Serve the soup hot, topped with avocado slices, shredded cheese, tortilla chips, chopped cilantro, and more sour cream, if desired.
- Store leftovers in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
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- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg