Irresistible Crockpot Mexican Chicken Pozole Verde
This Mexican chicken pozole verde is a simple and delicious soup made in a slow cooker. It’s packed with flavor and perfect for a cold day. It’s an adaptation of my favorite chili verde recipe.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 (32 ounce) can Great Northern beans, undrained
- 1 (16 ounce) jar salsa verde
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional toppings: shredded cabbage, cilantro, lime wedges, avocado, tortilla chips
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Pour beans, salsa verde, chicken broth, cumin, garlic powder, salt, and pepper over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken with two forks and stir it back into the soup.
- Serve hot with desired toppings.
Notes
This is a great recipe to make ahead of time. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Adjust spices to your preference. For a spicier soup, add a diced jalapeno or some red pepper flakes.