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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

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

Scale
  • 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

Instructions

  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!