Multi-Cooker Chicken Verde Soup
Cooking Time: 4 hours
Total Time: 4 hours 10 minutes
Our Multi-Cooker Chicken Verde Soup is an easy recipe to make ahead and serve throughout the week for simple dinners. With the flavor of Florida Orange Juice, your family will love this soup recipe throughout the year.
Ingredients
- 1 cup Florida Orange Juice
- 2 tbsp. olive oil
- 1 Anaheim chile, diced
- 1 jalapeño, diced with seeds removed
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 whole chicken breasts
- 1 lime, juiced
- 1 bunch cilantro, chopped
- 1 7-oz. can green chiles
- 1 8-oz. jar salsa verde
- 1 ½ tbsp. cumin
- 1 tsp. chili powder
- 1 tbsp. oregano
- Pinch of salt and pepper
- One 32-oz. carton low sodium chicken broth
Preparation
1. In a multi-cooker, add olive oil, Anaheim chile, jalapeño, onion and garlic. Sauté for 5 to 7 minutes or until onion is translucent.
2. Add raw chicken breasts to multi-pot, along with Florida Orange Juice, chicken broth, lime juice, green chiles, salsa verde, oregano, salt, cumin, pepper, chili powder and cilantro.
3. Set multi-cooker on high for 4 hours on slow cooker setting.
4. After 3 hours, open multi-cooker and shred the chicken breasts using two forks. Continue cooking for 1 hour.
5. Serve immediately or freeze for later.
- Chicken Verde Soup will keep in a refrigerator for up to 5 days when stored in an airtight container.
- Easily make this soup in a slow cooker by preparing the sauté mixture over the stove and following the rest of the steps as they are.