Sopa de pollo con salsa verde
Salsa Verde Chicken Soup is packed to the brim with flavor and so many great ingredients — shredded chicken, tender beans, crisp corn, and tangy salsa. Throw everything into your slow cooker and forget about it — no prep required beforehand!
We also have directions for preparing this soup in a pressure cooker (Instant Pot)!
Try some of our other favorite soups with similar flavor profiles like this Healthy Chicken Tortilla Soup, Crockpot White Chicken Chili, or Chicken Taco Chili.
Salsa Verde Chicken Soup
This chicken soup with green salsa is one of the easiest recipes to assemble — simply dump everything into a slow cooker and forget about it! No chopping veggies at all, just open up the cans and a jar of salsa verde and throw it all in!
Salsa Verde Chicken Soup is a total family favorite. Everyone loves it and each person can customize this meal to their own tastes with the toppings they add to their own bowl.
Serve this soup buffet style with topping options and let everyone fix their dinner just how they want it! In mine — loads of pepper-jack cheese, a scoop of sour cream, a diced avocado, and all the tortilla strips!
Let’s Chat Salsa Verde
The salsa verde is arguably the most important ingredient in this salsa verde soup recipe — it’s responsible for the majority of the flavor and the spice in the soup.
- Use a salsa verde you enjoy. You can make this soup very mild or quite spicy, depending on the salsa verde used.
- Of course I’m partial to homemade salsa verde, but store bought is great too!
- Spicelevels: For a mild chili, use a mild salsa verde sauce (one you know is mild or taste it first to ensure mildness). We use Herdez® Mild Salsa Verde and the kids love this soup! This particular brand of salsa verde does have a little heat, but with the creamy cool toppings, we think it’s perfect.
- For a spicier salsa verde soup, use medium or hot salsa verde, and/or add in 1-2 tablespoons diced jalapeños.
Salsa Verde Chicken Soup Notes
- Chicken: Boneless, skinless chicken thighs are our meat of choice in this soup. The meat is extremely tender, easy to shred, and more forgiving (meat doesn’t dry out) if the soup is cooked longer. The fat in the thighs adds a nice richness to the soup.
- Use ahigh-quality, flavorful stock that adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson® chicken stock — it’s our favorite! The stock makes a huge difference in the end flavor of this soup recipe.
- Don’t leave out the cilantro and lime juice: Both add a nice flavor complexity, needed acidity, and good vibrancy.
- To make a creamy Salsa Verde Chicken Soup, add 4 ounces of very soft cream cheese (full fat) to the pot, after pulling out the chicken to shred. Let it melt for a few minutes and then briskly whisk to incorporate. Add the chicken, lime, and cilantro back in after cream cheese is fully melted and incorporated.
- To make this soup keto-friendly, reduce the black beans, leave out the corn, and leave off the tortilla strips.
Our Favorite Salsa Verde Soup Toppings
- Cheese: Our favorite is pepper-jack cheese. A Mexican blend or sharp Cheddar are also great choices. Whatever cheese you use, we recommend freshly grated so it will melt nicely into the soup instead of clumping or becoming greasy– which pre-shredded cheese has a tendency of doing.
- Avocado: A diced fresh avocado adds a nice and healthful creaminess. We also have done scoops of guacamole, which is delicious!
- Fresh cilantro and/or lime juice: Both of these ingredients are added to the soup, but if you love these flavors, feel free to add a touch more to your individual bowls.
- Fried tortilla strips or pre-packaged tortilla strips: We love a handful of tortilla strips in this soup. It makes it taste more like a salsa verde chicken tortilla soup with this addition!
- Sour cream: Fat-free or low-fat is typically what we add (great flavor, less fat), but regular works well too. Mexican crema is also delicious in this green salsa soup.
Making your own tortilla strips is simple! Take some extra-thin corn tortillas and cut them into thin strips. Add in a single layer to hot oil (375 degrees F) and fry until golden brown, about 20-30 seconds per side. Remove with a slotted spoon onto a paper-towel-lined plate. Immediately add a light sprinkle of salt and let stand to firm and cool.
Salsa Verde Soup Recipe Storage
This soup (without the toppings) stores well for 3-5 days in an airtight container in the fridge. Reheat gently over medium heat on the stovetop. You’ll likely need to add in an additional splash of chicken stock to slightly thin the soup. It does thicken as it sits and is stored.
More Easy Crockpot Recipes
- Crockpot BBQ Pulled Porkwith the best BBQ sauce
- French Dip Sandwichmade with a chuck roast in the slow cooker!
- Crockpot Cajun Chickenwith carrots, celery, and peppers
- Spaghetti Bolognesewith loads of “hidden” veggies
- Chicken Corn Chowderwith black beans
Salsa Verde Chicken Soup
Salsa Verde Chicken Soup
- 1lb. (16 oz.)boneless skinless chicken thighs(or breasts — Note 1)
- 3cups (660g)chicken stock or broth(Note 2)
- 1cup (240g)salsa verde,(Note 3)
- 1can (15 oz.; 432g)black beans,drained and rinsed
- 1can (15 oz.; 432g)southwestern or fire-roasted corn,undrained
- 2teaspoons each:ground cumin, chili powder
- 1/2teaspoon each:paprika, onion powder
- Fine sea salt and pepper
- Optional: 2 teaspoons minced garlic
- 2-3tablespoonsfreshly squeezed lime juice
- 1/4cupfinely chopped fresh cilantro
- Toppings: sour cream, additional fresh lime or cilantro, fresh avocado, pepper-jack or sharp Cheddar cheese, tortilla strips
PREP: Spray a 5-6-quart slow cooker or Instant Pot insert with nonstick spray.
ADD TO CROCKPOT: Trim the fat from chicken thighs or breasts (if using breasts, cut each breast into 3-4 pieces). Add to slow cooker along with the rest of the ingredients up until the «Add later» ingredients. Season to taste with salt & pepper (I add 1 tsp salt & 1/2 tsp pepper). Stir and cook on high for 3-5 hours or low for 5-7 hours or until chicken is cooked through and shreds easily.
OR INSTANT POT: Trim the fat from chicken thighs or breasts (if using breasts, cut each breast into 3-4 pieces). Add to the pot along with the rest of the ingredients up until the «Add later» ingredients. Season to taste with salt & pepper (I add 1 tsp salt & 1/2 tsp pepper). Stir and add the lid. Make sure valve is set to sealed and cook on manual for 10 minutes. Let pressure release naturally for 7 minutes; then manually release the rest of the pressure.
FINISH SOUP: Remove chicken to a separate bowl and shred with two forks. Add shredded chicken back into the soup, along with the lime juice and cilantro. Stir through and then taste, adjusting any seasonings to taste (salt, pepper, more cumin or chili powder — there’s a bit of variance based on the salsa verde used).
SERVE: Ladle soup into bowls. Top soup bowls with your desired toppings – freshly grated pepper-jack or Cheddar cheese (we love lots of it!), a dollop of sour cream, extra lime, extra cilantro, a chopped avocado, and/or tortilla strips.
Note 2: Chicken stock: Chicken stock has more flavor than broth, but either will work. We love and highly recommend Swanson’s chicken stock in this soup!
Note 3: Salsa verde: You can use homemade or store bought. If you’re worried about heat, choose mild. We use Herdez Mild Salsa Verde and the kids love this soup! The salsa verde is a big component for flavor and the major contributor of heat, so be sure to use a tasty salsa verde with a heat level you enjoy!
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.