Salsa Verde Chicken Soup is a comforting meal that’s ready in only 30 minutes. Simple ingredients plus big flavor!

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.

This Salsa Verde Chicken Soup can be made in the stovetop or the slow cooker (instructions for that are in the text above the recipe card). Use your favorite store-bought salsa verde to add a big punch of flavor.

Check the label on your salsa verde to make sure you’re getting only the good stuff. The one I buy has no junk and no sugar. 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 this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken breasts
  • Chicken stock
  • Bell pepper
  • Corn
  • Onion
  • Salsa verde
  • Lime juice
  • Minced garlic
  • Cilantro
  • A few simple seasonings

This soup is easy. Chop your onion and bell pepper. Add everything to a pot on the stove. Let it simmer until your chicken is cooked through and ready to shred. I stir in fresh cilantro at the end because you know I never miss an opportunity to use herbs in my cooking. Then eat!

Ladle soup into bowls and top with cheese, cilantro, avocado, jalapeno, sour cream, tortilla chips, or homemade croutons. It’s guaranteed to warm you right up.

Can you use chicken broth instead of chicken stock?

Absolutely. I do it all the time. The flavor difference is usually fairly minor. Just adjust the seasonings at the end if necessary.

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!

Does this soup freeze well?

Yes! This soup freezes beautifully. Feel free to make extra, freeze it, and thaw it when you’re ready to eat. Thaw and reheat on medium heat on the stovetop or in the microwave.

How to make in the 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. 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.

More soup recipes:

Slow Cooker White Chicken Chili

30 Minute No Bean Chili

Healthy 30 Minute Hamburger Soup

30 Minute Dairy Free Potato Soup

Slow Cooker Chicken Fajita Soup

5 from 6 votes

Salsa Verde Chicken Soup

Salsa Verde Chicken Soup is a comforting meal that's ready in only 30 minutes. Simple ingredients plus big flavor!


  • 32 oz chicken stock or broth
  • 1 – 1 1/2 lbs chicken breasts, skinless and boneless
  • 1 cup salsa verde
  • 1 green bell pepper, chopped
  • 1/2 white or yellow onion, chopped
  • 30 oz canned corn, can use the liquid or drain it if you want a thicker soup
  • 1/2 tbsp lime juice
  • 1 tsp garlic, minced
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh cilantro, chopped


  • 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 or pepper if you like.
  • Ladle soup into bowls and top with cheese, cilantro, avocado, jalapeno, sour cream, tortilla chips, or homemade croutons.


Instructions for making this soup in the slow cooker can be found above the recipe card.


Calories: 222kcal, Carbohydrates: 19g, Protein: 21g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 52mg, Sodium: 891mg, Potassium: 653mg, Sugar: 5g, Vitamin A: 490IU, Vitamin C: 21.4mg, Calcium: 12mg, Iron: 1mg
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