I love this easy Salsa Verde Chicken Soup! With tender chicken and white beans in every bite, it’s tangy, hearty, and delicious. Plus, with the slow cooker doing all the work, this salsa verde soup is practically effortless to make!
Truly, this chicken soup with salsa verde comes together super fast – just 10 minutes of prep. Then, it just cooks all day in the Crock Pot, so it’s all ready to go at dinner time! It doesn’t get any easier than that.
Crock Pot recipes are one of my favorite ways to tackle busy weeknights. This salsa verde soup is great for meal-prep, too. Just whip up a batch over the weekend for easy lunches and dinners during the week.
Why I LOVE this recipe!
- Slow cooker dinner winner – I LOVE my Crock Pot for easy family dinners! With a bit of prep in the morning, dinner is ready to go that evening with little to no effort.
- Cozy comfort food – There’s nothing like a good cozy bowl of soup on a cold evening! This salsa verde chicken tortilla soup is like a warm (and delicious!) hug.
- Simple & easy recipe – Just a few ingredients and no sauteeing ahead of time. Just dump it all in and go!
- Healthy dinner – This soup is full of protein and low in fat for a nutritious family dinner option.
Recipe Notes
This Salsa Verde Chicken Soup recipe is as simple as promised! Just a 10 minutes hands-on time for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Salsa Verde Chicken Soup to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – I like to use boneless, skinless chicken breasts in this soup recipe. You can also use boneless, skinless thighs if you prefer.
- Onion – Any kind of onion will work here. I like to use yellow or white, but red onion or sweet onion are delicious, too.
- Garlic – You’ll want four cloves of garlic, peeled and finely minced.
- Cumin & oregano – These seasonings add to the Tex-Mex vibes in this salsa verde soup.
- Salt – The recipe calls for a teaspoon to start with. Once it’s done cooking, you’ll want to taste it and additional salt, if desired.
- Diced green chiles – One can of mild diced green chiles.
- Great northern beans – Otherwise known as white kidney beans, these hearty white beans go perfectly with the shredded chicken in this soup. Another white bean, or even black or red beans, will work in a pinch.
- Salsa verde – You’ll want a 16-ounce jar from the store or about two cups of homemade salsa verde.
- Chicken broth – Four cups, which is one 32-ounce box of store-bought chicken broth.
- Honey – Just a bit of sweetness helps to neutralize any acidity and balance the flavors. You can use granulated sugar if you don’t have any honey on hand.
- Lime juice – Helps to brighten and enhance the soup.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Salsa Verde Chicken and Rice Soup– Add 1/2 cup of long-grain white rice, rinsed, to the Crock Pot along with the chicken.
- Black Bean Soup with Salsa Verde– Swap the white beans for black beans.
- Creamy Salsa Verde Chicken Soup– Add four ounces of softened cream cheese along with the lime and cilantro. Stir to distribute and warm through before serving.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Salsa Verde Chicken Soup.
Place the diced onion into your slow cooker. Top with chicken and add the garlic, cumin, oregano, salt, and green chiles.
Add the beans (don’t drain them first – you’ll want to include the liquid).
Add the salsa verde.
Pour the chicken broth over the top.
Close the lid and cook on high until the chicken is done. Transfer the chicken to a plate, shred, and return to the pot.
Mix in the lime juice and honey and top with chopped cilantro. Serve with assorted toppings.
Recipe Tips
- Place the chicken on top of the layer of onions – This helps ensure even cooking and the chicken will soak up all the flavors of the veggies.
- Cook low or high depending on your dinnertime – If dinner is only 3-4 hours away, cook it on high. But if you’re not having dinner for another 6 hours or so, set the slow cooker to low.
- Shred your chicken with forks – Pull the chicken out and place it on a large plate or cutting board. Then, using two forks, shred it. This is an easy way to shred hot chicken without having to touch it!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Meal-prep it – Prep this one on over the weekend, cool, and refrigerate. Then it’s easy to heat individual servings for lunches and dinner during the week!
- Make it a freezer meal – Freeze chicken soup with salsa verde before or after cooking for an easy no-prep meal down the road. I love to create two batches at once. I place a gallon-size freezer bag in a large bowl (to help hold it up), then add a second batch of ingredients to the bag as I’m preparing the main meal. Seal, label, and freeze, and you have another no-fuss Crock Pot meal to make down the road!
- Use leftover chicken – If you have leftover rotisserie chicken from a previous meal, you can use that instead. Just leave the chicken breasts out at the beginning, then add your cooked chicken in the last hour of cooking.
Freezer Meal Instructions
Making this Salsa Verde Chicken Soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Place all of the ingredients except the lime juice, honey, cilantro, and toppings into an airtight container or freezer bag.
- Place in the freezer for up to 6 months.
- To cook it, move to the fridge and let it thaw overnight. Pour the contents into the Crock Pot the next day and proceed with the recipe.
How to Freeze Salsa Verde Chicken Soup After Cooking
- Allow the soup to cool to room temperature.
- Transfer it to an airtight container or freezer bag and place it in the freezer.
- Keep in the freezer for up to 6 months.
- Thaw overnight in the refrigerator then reheat, stirring frequently, on the stovetop or in the microwave in 30-second increments.
What to Serve with Salsa Verde Chicken Soup
Since this protein based dinner has the delicious flavors of chicken and salsa verde, it will pair well with many of your favorite Tex-Mex side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Set your bowl of soup on a large plate and nestle a generous hunk of Easy Mexican Cornbread or Homemade Buttermilk Cornbread alongside.
- Ladle your salsa verde soup over a scoop of Cilantro Lime Rice or Lemon Rice to stretch your meal.
- Serve with a simple green salad drizzled with spicy Jalapeño Ranch Dressing.
Salsa Verde Chicken Soup Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
What is the difference between salsa verde and salsa?
Salsa verde is a green salsa made with tomatillos. Salsa is made with tomatoes.
What is salsa verde made of?
Salsa verde is made with roasted tomatillos and peppers, which are pureed or chopped then usually mixed with onions, garlic, and salt.
More EASY Crock Pot Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy Crock Pot recipes here, or see a few of our readers favorite recipes below.
Crockpot Salsa Verde Chicken Soup
Ingredients
- 1 large onion, diced
- 2 pounds boneless, skinless chicken breast
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 4 ounce can diced green chiles, (1 small can)
- 31 ounces great northern beans, (2 cans)
- 16 ounces salsa verde, (1 jar)
- 4 cups chicken broth
- 2 tablespoons honey
- 1 lime , juice of
Toppings (optional)
- sour cream
- shredded cheddar cheese
- chopped cilantro
- tortilla chips
Instructions
- Place the diced onion in the bottom of a large slow cooker. Place the chicken breast on top of the onion, then sprinkle the garlic, cumin, oregano, and salt over the chicken.
- Add the green chiles, beans (including the juices), and salsa verde, then top with chicken broth. Close the lid, and cook on high for 3-4 hours or low for 4-6 hours.
- Once done, remove the chicken and shred then return to the crockpot. Mix in the lime juice and honey. Top with chopped cilantro.
- Serve topped with your choice of sour cream, cheese, or tortilla chips.
Recipe Notes
- Chicken: Boneless, skinless chicken thighs can be used in place of chicken breasts. This soup can be adapted to using leftover cooked chicken or even turkey. Just leave out the chicken breasts at the beginning of the process and add in the cooked chicken at the end of the cooking time along with the lime and honey.
- Beans: Any white bean or even black or red beans will work great.
- Chicken broth: Vegetable broth can be substituted.
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