Hearty Slow-Cooked Chicken & Cheese Soup
Enjoy a comforting and incredibly easy-to-make low-carb soup, perfect for a satisfying meal. This slow-cooked chicken and cheese soup combines tender chicken, zesty salsa, and rich cheese for a flavorful dish that requires minimal prep time.
Equipment
- 4 to 5-quart slow cooker
Ingredients
- 1 lb 2 oz 1.125 lbs / approx. 510g boneless, skinless chicken thighs
- 11 fl oz approx. 1 1/3 cups / 325ml chicken broth *(See Note)
- 11.5 oz approx. 326g chunky salsa, medium or mild *(See Note)
- 2 tablespoons approx. 1 oz / 30g canned diced mild green chilies, drained
- 1/2 teaspoon ground cumin
- 6 oz approx. 170g Monterey Jack or Pepper Jack cheese, finely shredded or very thinly sliced
Instructions
- Prepare Chicken: Arrange the chicken pieces evenly across the bottom of your slow cooker insert.
- Add Liquids & Seasonings: Pour the chicken broth and chunky salsa over the chicken. Distribute the drained diced green chilies and sprinkle the ground cumin evenly on top.
- Incorporate Cheese: Scatter the shredded or thinly sliced cheese over the other ingredients in the slow cooker.
- Slow Cook: Secure the lid on the slow cooker. Cook on the HIGH setting for 2.5 to 3.5 hours, or alternatively, on the LOW setting for 5 to 7 hours, or until the chicken is thoroughly cooked and tender.
- Shred Chicken: Once cooked, carefully remove the chicken pieces from the slow cooker and place them in a separate bowl. Using two forks, or an electric hand mixer on a low speed for convenience, shred the chicken.
- Combine and Serve: Return the shredded chicken to the soup in the slow cooker. Stir gently to ensure it's well combined with the other ingredients. Serve the soup hot.
Notes
Sodium Content: This recipe can be high in sodium due to processed ingredients like broth, salsa, and cheese. For a lower sodium version, choose low-sodium chicken broth, salsa, and be mindful of the cheese's sodium content.
Cheese Melting: For optimal melting and a smooth consistency, ensure the cheese is either finely shredded or sliced very thinly. Softer cheeses can also be incorporated for an even creamier texture; adjust other cheese quantities accordingly if adding.
Shredding: The chicken shredding process is easiest when the chicken is still warm.
Spice Level: Adjust your choice of salsa (mild, medium, or even spicy if preferred) to control the overall heat level of the soup. Estimated Nutritional Information (per serving, 1/4 of recipe):
Cheese Melting: For optimal melting and a smooth consistency, ensure the cheese is either finely shredded or sliced very thinly. Softer cheeses can also be incorporated for an even creamier texture; adjust other cheese quantities accordingly if adding.
Shredding: The chicken shredding process is easiest when the chicken is still warm.
Spice Level: Adjust your choice of salsa (mild, medium, or even spicy if preferred) to control the overall heat level of the soup. Estimated Nutritional Information (per serving, 1/4 of recipe):
- Calories: 415 kcal
- Protein: 36.2 g
- Fat: 26.1 g
- Saturated Fat: 11.7 g
- Total Carbohydrates: 5.9 g
- Dietary Fiber: 2.5 g
- Total Sugars: 1.6 g
- Net Carbohydrates: 3.4 g
- Sodium: 1173 mg (This can be significantly reduced by using low-sodium ingredients)
- Cholesterol: 162 mg