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.
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.
Watch How to Make This Recipe
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.
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.
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:
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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.
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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 Soup Recipes to Love
Creamy Chicken and Wild Rice Soup
I hope you give this Salsa Verde Chicken Soupa try! This recipe is so good and even more comforting.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Salsa Verde Chicken Soup (Stove Top + Slow Cooker)
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
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!
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
- 2-4oz 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
Instructions
- Heat a large pot over medium-high heat.
- While the pot is heating, season the chicken thighs on both sides with 1 tablespoon of salt.
- 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.
- Next, add the diced onion and garlic to the pot and cook for 2-3 minutes until they start to become tender.
- 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.
- 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!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Jess Gaertner
Loved it! Such great flavour. Haven’t made one of your recipes that we didn’t love immensely!! Thank you 🙂
You’re so welcome, Erin! Thank you for sharing!
Amazing recipe! Tons of flavor even though I added two additional cups of broth.
I’m so glad you enjoyed it, Allison!
I loved this soup! So easy and tasty. It was easy to swap a few thing that I ran out of but I still kept the flavor profile! I love all of your recipes!
Thank you for sharing, Nyera!
Quick question before I try this
Can I make in a crock pot abd if so are there amended instructions ?
Thank you !
Hi, Susan! You could definitely make this in the crockpot. I would recommend searing the chicken thighs before adding them to the crockpot and then letting everything cook on high for 4-6 hours.
Can’t wait to make this! I may be missing it but what is your fav brand of salsa verde…I didn’t see that listed. I usually make my own to avoid the high sodium but I’d love to look into your suggestion if you found a good one!!!
This looks so good!!
I hope you love it, Suzanne! I really love the Frontera Tomatillo salsa or Siete Foods Salsa Verde. I hope that helps!
Yummy recipe! I oversalted the chicken a wee bit so had to do a bit of correcting on it, but overall, it was a delicious recipe. Especially the case if you like salsa verde 🙂
I’m so glad you loved it, Sophia! Thank you for taking the time to leave a reply!
Made this over the weekend in the crockpot and it is UNBELIEVABLE!! So tasty and a breeze to put together. Thanks, Ashlea for another FAB recipe!
You’re so welcome, Jill. Thank you so much for taking the time to leave a review. I’m so happy you loved the recipe!
This was excellent! I cooked it using dry beans and without chicken (since I had leftover cooked chicken from a previous meal) in a Food Ninja using the pressure cooker setting. Dry beans are fully cooked in a pressure cooker in 30 minutes making this an easy weeknight dinner. I also added a can of diced green tomatoes from my garden – just before the first hard frost, I harvest as many green tomatoes as possible and either can them or let them ripen slowly in the garage.I plan to make this again and again! Thanks!
Thank you so much for sharing all your helpful tips and tricks, Susan. I’m so happy you enjoyed the recipe!
This is my ABSOLUTE FAVORITE recipe to make! I’ve made it countless times and it’s easy, flavorful, and everyone loves not only the delicious smell but the taste of it! In fact EVERY recipe I’ve made from All The Healthy Things have been a hit! Especially the one pan fajitas! Thank you, thank you for making delicious + healthy recipes that are also super easy!
Aww, you’re so welcome, Laurette! I’m so glad you love this recipe. It’s one of my personal favorites that I make all of the time!
Absolutely delicious. this is probably the 5th recipe I’ve tried of Ashlea’s and its quite possibly my favorite.
Made this last night on the stove top as I forgot to start it in the slow cooker. Came together easily. My son even said, ‘mom, this is a re-do’! WINNER!
Another winning recipe! Perfect to prep on the weekend and heat up during the week. My husband, who is usually a little skeptical about trying new recipes he hasn’t heard of, ate two big bowls for supper!
Made this for the first time tonight and loved it! Super easy and perfect for a gloomy fall day. The spice is controllable by using mild vs hot green chiles and salsa verde. Pin it and make it if you haven’t yet!!
Made this 3x already cause it’s so bomb.
Made this tonight and it was so easy and flavorful! I added avocado and cilantro to my bowl and it really took it to the next level. Obsessed and can’t wait until I get to eat it for lunch tomorrow.
This was delicious! I used Trader Joe’s Salsa Verde and chicken breasts. This went over well with everyone (two elementary-aged kids, two adults), and we’ll make it again. We topped with sour cream and avocado and had tortilla chips on the side. It was great, and I’ll happily make it again. Thank you!