Slow Cooker Chicken Chili AKA Swamp Soup
Don't let the green murky color fool you. This chicken chili is delightfully homey with just a hint of spice (depending on the salsa you use). You can prep this chili in advance and make on a busy day, or just toss everything in the pot and you're good to go.
Ingredients
- 452 Grams Chicken Breasts (About 4 Breasts)
- 1440 Grams Chicken Broth (6 Cups)
- 520 Grams Salsa Verde (2 Cups)
- 850 Grams Great Northern Beans, Drained (Two 15-Ounce Cans)
- 425 Grams Black Beans, Rinsed and Drained (One 15-Ounce Can)
- 2 Grams Cumin (1 Teaspoon)
Instructions
Slow Cooker Instructions
- Place chicken breasts, beans, salsa, and cumin in the slow cooker.
- Pour chicken broth over the ingredients.
- Cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- Carefully remove chicken breasts and cut into cubes. Return chicken breasts back to chili and then serve.
Freezer Instructions
- Write the date, recipe name, and cooking instructions on the outside of a freezer friendly gallon-sized Ziploc bag.
- Place the chicken breasts, beans, salsa Verde, and cumin into the bag. If using chicken bouillon to make your broth, add the bouillon but not the water to the bag as well.
- Seal the bag and shake to mix and coat the chicken and beans with the salsa and cumin.
- Remove excess air from the bag and freeze for up to 3 months.
- When ready to cook, thaw in the fridge over night. Dump ingredients into the pot and add chicken broth (or water). Then cook as usual.
Notes
Swamp soup tastes great with a variety of fresh toppings: diced avocado, sour cream, shredded cheese, diced green or red onions, tortilla chips, and cilantro. You can serve your soup as is or mix and match to suit your tastes.
You can also use store-bought or homemade salsa Verde. And feel free to choose mild, medium, or spicy salsa depending on your family's preferences.