Crockpot Salsa Verde Chicken Soup

A bowl of Salsa Verde Soup with a spoon in it and a Crock Pot in the background.

5 from 1 vote

Crockpot Salsa Verde Chicken Soup

Instant family favorite! A flavorful salsa verde broth brimming with tender shreds of chicken and hearty beans, then made even better with a generous topping of tortilla chips, sour cream, and cheddar! This one couldn't be easier to make and it's SO good.

Prep Time10

Cook Time3

Total Time3 10

Servings:

Calories: 432kcal

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.

Notes

Substitutions:

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.

How to Store: Cool completely then store leftovers in an airtight container in the refrigerator for up to 3 days.

How to Freeze: This salsa verde soup recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, or over the stovetop with a splash of water or broth if needed to thin it back out.

Nutrition