Salsa Verde Chicken Soup

This Easy Salsa Verde Chicken Soup recipe is full of veggies and full of FLAVOR! And the best part? It comes together super fast in your pressure cooker, slow cooker, or stovetop! This hearty soup is the perfect warm and comforting weeknight meal that your whole family will love.

It’s Super Bowl weekend, and as I am writing this, we are just hours away from the big game and this post is my distraction from the excitement and nerves happening here. We are also deep in party prep mode…and by party prep, I mean we convinced our friends who hosted the last time the Eagles won the Super Bowl to host a party again for good luck’s sake.

But we promised to make some yummy food to take over.

I’ve gotta say, this Salsa Verde Chicken Soup, in all of it’s GREEN glory, would be a great addition to our menu! My husband is making his lucky game day chili (based on this recipe) otherwise I would for sure be bringing a crock of this flavorful salsa verde chicken soup.

Why I love this soup recipe

• It’s big on flavor – huge – for very little effort and minimal prep.
• It’s like a cross between White Chicken Chili and Chicken Tortilla Soup – two of my favorites.
• So many veggies and yet so little chopping. It’s actually 2 cups of veggies per serving.
• It tastes amazing straight from the pot, but even better the next day so this is meal prep gold. Hello tasty lunches!
• It’s dairy and gluten free, and customizable – swap in your favorite veggies, beans, and protein and this soup will still be amazing.
• It’s hearty and healthy! And for my WW friends, it’s a ZERO point soup!
• Toppings. I am a sucker for a soup with toppings – gimmee all the chips, shredded cheese, avocado, and cilantro!

If you love this recipe, you have to try my Instant Pot Chicken Tortilla Soup next (or the crock pot version!) and my easy dump and go Salsa Verde Chicken. This Taco Soup recipe also looks easy and delicious.

Ingredients

Here’s everything you need to make this delicious soup!

• extra virgin olive oil – or avocado oil is great, too. You can omit this or use olive oil spray if you are oil free.
• yellow onion – or whatever onion you have on hand
• boneless skinless chicken thighs, chicken breasts, or chicken tenderloins. In a pinch? Use leftover rotisserie chicken.
• salt free taco seasoning – I always have this on hand for just these moments, making this soup come together even faster
• jar of salsa verde aka green salsa – if you aren’t a fan of spice, look for a mild salsa verde. You can also use your own salsa if you like to go homemade. This is a great recipe for homemade salsa verde!
• low sodium chicken broth or chicken stock – I would start with 4 and add extra if you like a broth-ier soup.
• hearty white beans – cannellini beans work great, but you can sub white or regular kidney beans or black beans.
• frozen corn – you can also sub more beans.
• frozen cauliflower rice – I love traditional rice in soup, but cauliflower rice adds extra veggie powder to this soup.
• fresh lime juice – the combination of the salsa verde with the lime is absolutely delicious.
• chopped kale – love adding extra green to this soup in the form of kale, but feel free to sub zucchini or green bell pepper.
• fresh cilantro (leaves and stems), finely chopped – I understand many of you are giving me a big no right now, and that is ok. You can omit the cilantro
• salt – go easy on the salt due to the salt content of the salsa and broth, adding it after cook time, a pinch at a time tasting in between.
• toppings: crushed tortilla chips or homemade tortilla strips, chopped avocado, plain Greek yogurt or sour cream, shredded cheddar or pepper jack cheese, cheese, and green onions, for serving.

Instructions

This soup comes together so fast using one of the following methods! In a hurry, go Instant Pot! Have all day? Dump and go in the Crock Pot! Want traditional? Make this soup stovetop!

Slow Cooker: 

1. Add olive oil, onion, chicken, salt free taco seasoning, cauliflower rice, salsa verde, chicken broth, beans and corn to the crock pot. Cook for 4-6 hours on high or 6-8 hours on low. 
2. After cook time, remove chicken and shred using 2 forks, then stir shredded chicken back into the soup. 
3. Add in chopped kale, lime juice, and cilantro (optional). Place lid on crock pot. Let greens wilt. Taste and adjust seasoning and add salt, if needed. 
4. Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar, monterey jack cheese, pepper jack cheese, green onions and or more cilantro. 

Instant Pot: 

1. Set Instant Pot to saute and heat olive oil. Add in onion and saute until fragrant, about 2 minutes. Stir in chicken, salt free taco seasoning, cauliflower rice, salsa verde, chicken broth, beans, and corn. Cook for 15 minutes on manual high pressure. 
2. After cooktime, do a quick release. Remove chicken and shred using 2 forks, then stir shredded chicken back into the soup. 
3. Add in chopped kale, lime juice, and cilantro (optional) . Let greens wilt. Taste and adjust seasoning and add salt, if needed. 
4. Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar or pepper jack cheese, green onions and or more cilantro. 

Stove Top: 

1. Heat a large pot or dutch oven over medium-high heat. Add in onion and saute until fragrant, about 2 minutes. Add in chicken, salt free taco seasoning, salsa verde, and chicken broth. Bring to a boil.
2. Lower heat, add in cauliflower rice, beans, and cover. Simmer for 20 minutes.
3. Remove chicken and shred using 2 forks, then stir shredded chicken back into the soup. 
4. Add in chopped kale, lime juice, and cilantro (optional) . Let greens wilt. Taste and adjust seasoning and add salt, if needed. 
5. Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar or pepper jack cheese, green onions and or more cilantro. 

How to make tortilla strips 

1. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with salt. Bake for 10-15 minutes or until tortillas are crispy.
2. Enjoy with soup.

Recipe FAQs

Meal Prep and Storage

To Prep Ahead: This soup is even better the next day, so I love the idea of prepping it a day or so ahead or even for weekly lunches. Just cook soup, let it cool, then place it in an airtight container in the refrigerator for up to 4 days.

Rather ingredient prep? Chop your onion and kale. Prep the salt free taco seasoning and place it in a jar until you are ready to use.

To Store: Place leftover soup in an airtight container (mason jars work great) and keep in the refrigerator for up to 4 days.

To Freeze: Freeze leftover soup in freezer safe containers or Souper Cubes, leaving room at the top of the container for expansion. Keep frozen for up to three months.

To Reheat: Love reheating soup right on the stove, but you can also microwave it, too!

More Delicious Soup Recipes

Instant Pot Chicken Noodle Soup – this is my favorite chicken soup recipe!

Low Carb Stuffed Pepper Soup – another great low carb soup that uses cauliflower rice in place of rice – SO GOOD!

Zuppa Toscana – leftover kale, you have to make this DELISH Olive Garden Copycat Soup!

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 star rating & a review in the comments section! We love hearing from you!

Salsa Verde Chicken Soup

Author: Nancylynn

This Easy Salsa Verde Chicken Soup recipe is full of veggies and full of FLAVOR! And the best part? It comes together super fast in your pressure cooker, slow cooker, or stovetop! The perfect warm and comforting weeknight meal that your whole family will love.

4.80 from 10 votes

Servings : 4

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Ingredients

  

1x2x3x

• ▢ 2 teaspoons extra virgin olive oil WW sub cooking spray
• ▢ 1 yellow onion chopped
• ▢ 1 pound boneless skinless chicken thighs, breasts, or tenderloins
• ▢ 2 Tbsp salt free taco seasoning
• ▢ 2 cups salsa verde
• ▢ 4-6 cups low sodium chicken broth I would start with 4 and add extra if you like a brothier soup
• ▢ 1 cup white beans, drained (black beans would be yummy if you prefer that) (not following 21df? Use the whole can!)
• ▢ 1 cup frozen corn or sub more beans
• ▢ 3 cups frozen cauliflower rice
• ▢ 2 Tbsp lime juice juice from one lime
• ▢ 2 cups chopped kale if you buy the bagged, pre-chopped kale, pick out the tough stems (can sub zucchini)
• ▢ 1/2 cup cilantro leaves and stems, finely chopped (optional but omggggg)
• ▢ salt, optional
• ▢ Optional toppings: corn tortillas made into tortilla strips, chopped avocado, plain Greek yogurt, shredded cheddar or pepper jack cheese, and green onions.

Instructions

 

Slow Cooker:

• Add olive oil, onion, chicken, salt free taco seasoning, cauliflower rice, salsa verde, chicken broth, beans and corn to the crock pot. Cook for 4-6 hours on high or 6-8 hours on low.
• After cook time, remove chicken and shred using 2 forks, then stir shredded chicken back into the soup.
• Add in chopped kale, lime juice, and cilantro (optional). Place lid on crock pot. Let greens wilt. Taste and adjust seasoning and add salt, if needed.
• Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar, monterey jack cheese, pepper jack cheese, green onions and or more cilantro.

Instant Pot:

• Set Instant Pot to saute and heat olive oil. Add in onion and saute until fragrant, about 2 minutes. Stir in chicken, salt free taco seasoning, cauliflower rice, salsa verde, chicken broth, beans, and corn. Cook for 15 minutes on manual high pressure.
• After cooktime, do a quick release. Remove chicken and shred using 2 forks, then stir shredded chicken back into the soup.
• Add in chopped kale, lime juice, and cilantro (optional) . Let greens wilt. Taste and adjust seasoning and add salt, if needed.
• Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar or pepper jack cheese, green onions and or more cilantro.

Stovetop

• Heat a large pot or dutch oven over medium-high heat. Add in onion and saute until fragrant, about 2 minutes. Add in chicken, salt free taco seasoning, salsa verde, and chicken broth. Bring to a boil.
• Lower heat, add in cauliflower rice, beans, and cover. Simmer for 20 minutes.
• Remove chicken and shred using 2 forks, then stir shredded chicken back into the soup.
• Add in chopped kale, lime juice, and cilantro (optional) . Let greens wilt. Taste and adjust seasoning and add salt, if needed.
• Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar or pepper jack cheese, green onions and or more cilantro.

How to make tortilla strips

• Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with salt. Bake for 10-15 minutes or until tortillas are crispy.
• Enjoy with soup.

Notes

21 Day Fix:  1 RED, 2 GREEN, 1 YELLOW 1/2 TSP plus toppings (per serving) 

WW: ZERO points plus toppings (per serving) using chicken breasts or tenderloins; 3 points plus toppings (per serving) using chicken thighs [Calculated without optional toppings and using cooking spray instead of olive oil]

Meal Prep and Storage

To Prep Ahead: This soup is even better the next day, so I love the idea of prepping it a day or so ahead or even for weekly lunches. Just cook soup, let it cool, then place it in an airtight container in the refrigerator for up to 4 days.

Rather ingredient prep? Chop your onion and kale. Prep the salt free taco seasoning and place it in a jar until you are ready to use.

To Store: Place leftover soup in an airtight container (mason jars work great) and keep in the refrigerator for up to 4 days.

To Freeze: Freeze leftover soup in freezer safe containers or Souper Cubes, leaving room at the top of the container for expansion. Keep frozen for up to three months.

To Reheat: Love reheating soup right on the stove, but you can also microwave it, too!

Nutrition

Calories: 390kcalCarbohydrates: 41gProtein: 37gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 1083mgPotassium: 1740mgFiber: 8gSugar: 11gVitamin A: 4540IUVitamin C: 103mgCalcium: 177mgIron: 4mg

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