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.

soup ingredients

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.

seasoned chicken thighs

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.

broth being poured into pot

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!

chicken soup in bowl

More Delicious Soup Recipes to Love

Chicken and Corn Chowder

Creamy Chicken and Wild Rice Soup

Healthy Chicken Tortilla Soup

Whole30 Tomato Basil Soup

Healthy Chicken Pot Pie Soup

Whole30 Zuppa Toscana Soup

Thai Red Curry Chicken 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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chicken soup in bowl

Salsa Verde Chicken Soup (Stove Top + Slow Cooker)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 43 reviews
  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


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!


  • 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


  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!

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Jess Gaertner

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  1. This is a delicious dish! It has a bright, fresh flavor, just enough heat, it keeps well and is easy to put together. I modified it by using a rotisserie chicken (thus some white meat) and olive oil instead of coconut oil. I also used homemade broth, simmered for more than a full day and very rich. But it’s the seasonings that make this so tasty: lime, oregano, garlic, onions, cumin, chiles, salsa verde. Yum! We also garnish with corn chips.

  2. This soup is delicious! I’ve made it two times now and I can’t get enough of it! It’s perfect – thank you Ashlea!

  3. This is amazing! So bright, fresh and delicious. Perfect for winter, spring, summer- literally any time of the year

  4. It would be helpful if you specified if you should drain the beans or not and if you use dried or ground oregano.

    1. Ashlea Carver says:

      Hi, McKinsey! you can drain the beans or not the drain the beans – both versions will come out great. I typically drain mine! and we’re using dried oregano in this recipe. hope that helps!

  5. Stephanie Pastore says:

    Hello! I forgot to rinse the beans before adding them to the recipe. Will it make a huge difference?

    1. Ashlea Carver says:

      Hi, Stephanie! nope no worries – the soup may be slightly thicker but it’ll still turn out great!

  6. I left a review several months ago and I have to say for the past year this has been one of the best recipes in my rotation. Everyone in the family loves it, young and old. I just passed the recipe onto my daughter to make for her newly wedded husband and he loved it. I find it so easy to make on the stove haven’t tried the crockpot version yet. It’s a great recipe I serve it with corn, sour cream (which is especially good if you find it a little too spicy) tortilla chips and avocados. If we have enough for leftovers at another meal we’ll serve it with quesadillas. love love love this recipe!

  7. I’ve been making this recipe for almost a year now and I’m completely obsessed! Only thing I changed up was instead of beans, I use hominy!! It’s a quick and easy version of Verde Pozole. I’ve tried it both stove too and in the crock pot!

    100% recommend this recipe as well as trying with hominy! 🙂

  8. This sounds amazing!! I’m making it today! Do you drain the beans? TIA

    1. Ashlea Carver says:

      Yes! Hope you love it, Jamie!

  9. Teresa Glisson says:

    Very delicious. Great flavor and easy to prepare.

  10. This recipe is delicious! Comes out perfect every time and great for leftovers.

  11. Katie Maloney says:

    Made slow cooker version of this and it was delicious. I did use thighs as recommended and this breast loving girl really enjoyed the dark meat in this soup. I had some cream style navy beans in my pantry and used them up which made the soup base a little thicker which I loved.

  12. Delicious and very simple to make! Looking forward to eating it throughout the week

  13. Couldn’t be simpler to prep and was a big hit with the whole family. Everyone had second helpings even my notoriously picky 6 year old. This will be a fam favorite for sure

  14. Alisa Portales says:

    This soup is so simple to make and tastes delicious. It has just the right amount of spice. I’ve made it at least four times already and it’s a family favorite.

  15. Summer Stipe says:

    I make this soup for my whole family and have recently dropped it off to two new mamas and their families also loved! It’s just the best.

  16. Cannot go wrong with this recipe! Truly delicious and the lime adds such great brightness to the soup!!! Absolute staple in our house.