November 22, 2019

Salsa Verde Chicken Soup (Stove Top + Slow Cooker)

This easy Salsa Verde Chicken Soup is warm, comforting, and the perfect easy weeknight dinner meal. Shredded chicken, flavorful salsa verde, and hearty white beans all come together to create a soup that the whole family will love. Not only is it delicious, this chicken soup is incredibly easy to make. Make it in the evening for a quick 30 minute weeknight dinner or throw the ingredients in the slow cooker and have a hot meal ready and waiting for you when you get home!

Salsa Verde Chicken Soup (Stove Top + Slow Cooker)

Easy and Full of Flavor: Salsa Verde Chicken Soup 

Isn’t there something so warm and comforting about chicken soup? It’s the perfect little bit of cozy all year long and is everyone’s favorite when they’re feeling a bit under the weather.

While I’m a huge fan of traditional chicken soup, sometimes you just need to switch things up a bit. Adding new flavors and ingredients to an old stand-by, like chicken soup, keeps things interesting and a bit more fun.

This flavorful Salsa Verde Chicken Soup is your new favorite chicken soup. It is packed with tangy flavor from salsa verde, spices, and plenty of fresh garlic. This soup isn’t just delicious, it’s also incredibly easy and comes together in just around 30-45 minutes on the stove top.

Salsa Verde Chicken Soup (Stove Top + Slow Cooker)

What is Authentic Salsa Verde? 

If you have never had salsa verde, you are in for a treat. Unlike regular salsa, Mexican salsa verde uses tomatillos instead of red tomatoes along with roasted chiles, onion, and cilantro.

Tomatillos give salsa verde a tangy, zesty flavor. They are also known as a ‘Mexican husk tomato’ and give a bright vibrant color to dishes.

This recipe calls for an entire jar of salsa verde which works as the base of this soup. It gives the soup a delicious flavor that I know you will absolutely love.

Salsa Verde Chicken Soup (Stove Top + Slow Cooker)

Let’s Talk About the Ingredients You Need to Make This Recipe

Chicken thighs: you could use chicken breasts for this recipe but in my opinion, it tastes much better with chicken thighs. Chicken thighs tend to have more flavor and are more tender than breasts in soup.

Salsa verde: this wouldn’t be salsa verde chicken soup without the salsa verde. This is my favorite brand of salsa verde and the one I use for this recipe every time.

Green chiles: these add such a delicious flavor to this soup. This recipe calls for hot green chiles, however, if you aren’t a fan of spice feel free to use mild chiles instead.

Bay leaves, herbs, and spices: because the salsa verde is so flavorful, you don’t need a ton of extra spices and herbs in this recipe but there are a few that really add to this dish. Bay leaves are a must, as well as dried oregano and cumin.

White beans: to make sure this soup is hearty and filling, the recipe calls for two cans of white beans.

How to Make This Salsa Verde Chicken Soup in the Slow Cooker

This salsa verde chicken soup is a great option for the slow cooker as well as the stove top.

There are two ways you can go about making this soup in the slow cooker: 

  • Just throw everything in: this is the easiest method. Just add all of your ingredients to the slow cooker and cook on high for 4-5 hours or until the chicken thighs are tender and ready to be shredded.

  • Start things on the stovetop: this my preferred method for making this soup in the slow cooker. I start by searing my chicken thighs on the stovetop and then add them to the slow cooker. Next, I like to cook my garlic and onions for a bit on the stove top before adding to the slow cooker as well, along with all of the other ingredients. Cook the soup until the chicken is tender and then enjoy!

More Delicious Recipes to Love

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Salsa Verde Chicken Soup (Stove Top + Slow Cooker)

  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Gluten Free
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Scale:
  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp salt (plus more to taste)
  • 1.5 pounds boneless skinless chicken thighs
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 dried bay leaves
  • 24oz cans hot green chiles
  • 16 oz salsa verde
  • 2 15oz cans white beans
  • 32 oz chicken broth
  • Juice of one lime
  • For garnish: lime wedges, cilantro, avocado

Method

  1. Heat a large pot over medium-high heat.
  2. While the pot is heating, season the chicken thighs on both sides with 1 tablespoon of salt.
  3. When the pot is hot, add the coconut oil and then the chicken thighs. Sear the chicken thighs on both sides for 3-4 minutes until golden brown and then remove them from the pot.
  4. Next, add the diced onion and garlic to the pot and cook for 2-3 minutes until they start to become tender.
  5. Next, add the cumin, oregano, bay leaves, green chilis, salsa verde, white beans, chicken broth, and lime juice. Stir until well combined and then add the chicken thighs back to the pot and bring to a boil. Reduce the heat to a simmer and let the soup simmer for 30-45 more minutes until the chicken is tender.
  6. Once tender, remove the chicken thighs from the pot and use two forks to shred the meat. Once shredded, remove the chicken to the soup and stir until well combined. Serve the soup with an extra squeeze of fresh lime juice, cilantro, and avocado. Enjoy!

Keywords: salsa verde chicken soup, chicken soup, salsa verde

 

Salsa Verde Chicken Soup (Stove Top + Slow Cooker)

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    18 comments
  1. Wow- delicious! Favorite soup I’ve had in a long time, even in the summer! It was super easy to make and the flavors were amazing

  2. Everyone LOVED this soup! Too bad I had to pick out the beans since I’m breastfeeding and EVERYTHING gives her gas! I need to stock up on green chilis because several of your soups have them and they are often the 1 ingredient I don’t have on hand!

  3. Holy Dinah! I made this the other night and it was amazing! I used my InstaPot with dried beans for 28 minutes and it was all perfectly cooked.
    Loved the salsa verde base and my partner loved it, and he’s a bit finicky. Plus it was a perfect dish for a rainy June day. Thank you!

  4. This soup was amazing! Really comforting but light at the same time. I used a yellow onion and it worked great.

  5. Wow. This is so good I had to write the review before actually eating it because I keep going back to taste it while it simmers. It is exactly what I wanted for dinner tonight and perfect in its simplicity. 100% willake again. If you have kids, you might want to sub a different salsa verde because the Frontera is a bit too spicy for my kids, but it does add a nice roasted flavor.

  6. I made this recipe last night and it was the best Salsa Verde soups I’ve tried, even recipes that have you make the salsa verde from “scratch”. Despite being a hot summer day, the tangy, fresh flavors were perfect! My husband eats huge portions, so we nearly finished it all in one sitting- I will double it next time! Thank you for a great recipe!

  7. Just made this and it was absolutely fantastic! 10/10 wouldn’t change a thing! So. Much. Flavor! The whole jar of salsa verde…don’t not do it y’all!

  8. You mention you have a favorite salsa verde but you don’t mention what brand it is or where to get it. Can you tell us? Sounds like an easy delicious soup!

  9. I’m so excited to try this! I actually have all the ingredients to make this for tomorrow. Looks like a yummy, quick weeknight meal.

  10. Can’t wait to try this! But am I missing where you give the name of your favorite brand of salsa verde? I see you mention that you have a favorite but I don’t see a name or link anywhere?

  11. Hi Ashlea, can’t wait to try this! Have you made this in an Instant Pot? Just wondering how I could alter it for that?

    • Hey there, I tried this in my insta pot with dried beans on high for 28min and it was perfect. My chicken was a bit frozen in the middle still so might work with less time.

    • Hi, Brittney! I don’t drain them for this recipe, but if you prefer to drain them, please do! I hope you love the recipe!

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