Salsa Verde Chicken Soup
Salsa Verde Chicken Soup is an easy and light soup ready in only 30 minutes. Made with simple ingredients, this is a soup recipe the whole family will love. Instructions for the stovetop, slow cooker, and instant pot are included!
Update: This recipe was originally published in 2019 and has been republished with all new photos.
I love a quick soup and I eat it year round. My husband and I have very opposing views on the right season for soup. I say “every season”. He says “only when it’s cold”. Poor guy just doesn’t know that the very best things can’t be limited to a season. Of course I can appreciate that a bowl of comforting soup is the perfect thing on a chilly day.
This Salsa Verde Chicken Soup will be your new favorite soup! It’s loaded with chicken and corn and can be topped so many fun ways. Use your favorite store-bought salsa verde to add a big punch of flavor. This easy dinner is designed to be light but you can make this a more filling soup by adding a can or two of canellini or white kidney beans.
If you’re in the mood for a traditional chicken soup I suggest my Classic Chicken Noodle Soup. I have other tasty variations of chicken soup on the website I bet you’ll enjoy too. Check out my Slow Cooker White Chicken Chili, Slow Cooker Chicken Fajita Soup, or 30 Minute Chicken Taco Soup.
Salsa Verde Chicken Soup Ingredients
- Chicken breasts: I recommend boneless skinless chicken breasts in this soup. You can also use boneless skinless chicken thighs if you prefer or store-bought rotisserie chicken (add the cooked chicken at the end after cooking the other ingredients).
- Chicken stock or chicken broth: Both chicken stock and chicken broth can be used in this soup. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. Purchase whichever you prefer.
- Bell pepper: I recommend using a green bell pepper.
- Corn: Canned yellow corn is perfect in this chili. No need to drain it unless you just want a thicker consistency.
- Onion: White or yellow onion both work well.
- Salsa verde: Salsa verde is a tomatillo-based sauce common in Mexican cuisine. Some people simply call it green salsa. You can purchase a mild jar of salsa verde or select a medium or spicy option if you want some heat.
- Lime juice: Fresh lime juice adds a brightness to this flavorful salsa verde chicken soup.
- Minced garlic: You can mince your own garlic or use a jarred variety.
- Cilantro: Cilantro is a popular flat-leafed herb that’s often confused with parsley. It has a stronger flavor than parsley and is used in a variety of cuisines around the world.
- Seasonings: We’re using plenty of chili powder, cumin, salt, and black pepper to beautifully flavor this easy salsa verde chicken soup. These should all be pantry staples you already have on hand.
Stovetop Instructions
I prefer to make this delicious soup recipe on the stovetop because it is so easy and fast. Chop your onion and bell pepper. Add to a pot on the stove along with all other ingredients except for the cilantro. Let everything simmer until your chicken is cooked through and ready to shred. Stir in fresh cilantro at the end.
Ladle soup into bowls and top with cheese, cilantro, avocado, jalapeno, sour cream, tortilla chips, or homemade croutons. (More topping suggestions can be found below.) It’s guaranteed to warm you right up.
Slow Cooker Instructions
Place chicken breasts in bottom of slow cooker. Add all other ingredients on top except for the fresh cilantro.
Cook on high with lid on for 3 – 4 hours or low for 6 – 8 hours. Use two forks to shred the chicken and then place it back in the slow cooker. Stir in your chopped cilantro.
Instant Pot Instructions
Add all ingredients to the Instant Pot except the cilantro.
Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 10 minutes. (It will take a few minutes for it to come to pressure and then the count down will start.)
Once the cooking time has passed do a natural release for 10 minutes. (That means you should not vent the instant pot immediately after cooking time is done.) After the 10 minutes is over do a quick release by flipping the valve to “venting” to release any remaining steam.
After cooking is complete, use two forks to shred the chicken and then place it back in the Instant Pot. Stir in your chopped fresh cilantro.
What chicken is best to use?
I recommend boneless skinless chicken breasts in this soup. You’re welcome to use boneless skinless thighs if you prefer or store-bought rotisserie chicken (since it’s fully cooked add the shredded chicken at the end after cooking the other ingredients). Have leftover chicken? You can shred it and add that at the end of the cooking time too.
What salsa verde is best to use?
Use any salsa verde you enjoy! The one I purchase from my grocery store is made with only tomatillos, roasted jalapeño peppers, roasted tomato puree, water, onion, salt, vinegar, lime juice, garlic, cilantro, and cumin. It adds a wonderful flavor but not much heat so even the kids can enjoy it.
For a mild soup, choose a mild salsa verde. For a spicier soup, choose a medium or spicy salsa verde.
Can you add beans to this soup?
This soup is designed to be light but if you want to make this a hearty soup I recommend adding beans. 30 ounces (about two cans) of white canellini beans or white kidney beans is perfect. Drain them before adding to the soup pot if you want a thicker soup consistency.
How to make this soup lighter + Whole30
Looking to make this even lighter and Whole30 compliant? Simply swap out the corn for cauliflower rice. Or you might enjoy my Chicken and Cauliflower Rice Soup or Slow Cooker Chicken Fajita Soup recipes instead!
Favorite Salsa Verde Chicken Soup Toppings
I love loading up my soup with all kinds of toppings! Whether you’re enjoying this on a busy weeknight or a game day, the fun toppings add to the overall experience! Here are some favorite toppings I suggest to dress up your bowl of Salsa Verde Chicken Soup.
- Sliced avocado
- Chopped fresh cilantro
- Sliced jalapeno
- Slice of lime
- Green onion
- Sour cream
- Shredded pepper jack cheese or shredded cheddar
- Hot sauce
- Frito chips
- Tortilla chips
- Salty kettle chips
- Homemade Croutons
Can you freeze Salsa Verde Chicken Soup?
This chicken soup freezes, thaws, and reheats beautifully. In fact it’s a great soup for meal prep! Let the soup cool and then store in a freezer safe container. I like freezer bags because then the soup can lay flat to occupy less space in the freezer. To reheat, just add it to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing. Feel free to double this recipe so you have plenty to freeze.
How to store leftover Salsa Verde Chicken Soup
Want to enjoy this delicious soup the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop on low to medium-low heat until warmed through.
Salsa Verde Chicken Soup
Ingredients
- 32 ounces chicken stock or broth
- 1 – 1½ pounds chicken breasts, skinless and boneless
- 1 cup salsa verde
- 1 green bell pepper, chopped
- ½ white or yellow onion, chopped
- 30 ounces canned corn, can use the liquid or drain it if you want a thicker soup
- ½ tablespoon lime juice
- 1 teaspoon garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh cilantro, chopped
Instructions
Stovetop
- Add everything except for the cilantro to a soup pot. Bring to a boil on high heat. Then cover and and reduce to a simmer (medium-high or medium heat) for 20 to 25 minutes. Chicken should be cooked through when done.
- Shred or chop up your chicken. Stir in fresh chopped cilantro. Taste and add extra salt if you like.
- Ladle soup into bowls and top with cheese, cilantro, avocado, jalapeno, sour cream, tortilla chips, or homemade croutons.
Slow Cooker
- Place chicken breasts in bottom of slow cooker. Add all other ingredients on top except for the fresh cilantro. (We'll add the cilantro later.)
- Cook on high with lid on for 3 – 4 hours or low for 6 – 8 hours.
- After cooking is complete, use two forks to shred the chicken and then place it back in the slow cooker. Taste. Add more salt if that's your preference. Stir in your chopped fresh cilantro.
Instant Pot
- Add all ingredients to the Instant Pot except the cilantro.
- Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 10 minutes. (It will take a few minutes for it to come to pressure and then the count down will start.)
- Once the cooking time has passed do a natural release for 10 minutes. (That means you should not vent the instant pot immediately after cooking time is done.) After the 10 minutes is over do a quick release by flipping the valve to "venting" to release any remaining steam.
- After cooking is complete, use two forks to shred the chicken and then place it back in the Instant Pot. Taste. Add more salt if that's your preference. Stir in your chopped fresh cilantro.
8 Comments on “Salsa Verde Chicken Soup”
Dumb quiestiin I know but do you cook the chicken before you put it in the pot of add it to the pot and it cooks in there?
The chicken cooks in the pot with the chicken stock.
Love this!! SO darn easy, and the flavor was perfection!!
So good! My husband and I loved this soup. And it was insanely easy to make. Salsa we got was too spicy for our 4 y/o, but honestly I’m pretty pumped because it just means more for us 🙂
Quick, easy and delicious!
Yet again another FANTASTIC recipe! We used mild salsa verde and it had the perfect amount of heat. Definitely adding this to the meal rotation. Thank you for creating such healthy and delicious recipes Christina!Â
I love it, hubby loves it–we love soup so much and this one holds the #1 spot for us.  The flavor is 10/10 yet the ingredients are simple. I kick myself for not doubling the recipe every time!Â
I made this and it is definitely a keeper!! I did make a few slight changes as noted:
I sautéed the onions and green peppers in a lil olive oil for about 5 minutes. I then added the minced garlic and sautéed it for about a minute. Then I added everything to the pot. I did also double the onion portion, garlic portion, doubled the chicken stock (low sodium), doubled the seasonings, except the salt. I also added two cans of low sodium organic cannellini beans. I diced two large jalapeños and added them in at the same time as I shredded and added the chicken back to the pot. I served with cheddar cheese blend and advacado.
I actually forgot the cilantro, however I will definitely add it in next time.
Thank you for this wonderful recipe! It was like white chili in a soup version. We loved it!!!