I love how this Salsa Verde Chicken Soup turns simple staples into a bright, hearty dinner that tastes like it simmered all day. It is fast, filling, and always the first pot to disappear.
I’m obsessed with this Salsa Verde Chicken Soup because it tastes bright, punchy, and seriously satisfying without feeling heavy. The salsa verde brings that tangy, zippy kick I crave, while white beans make every spoonful hearty enough to count as dinner.
I love how the chicken soaks up all that bold flavor, and somehow the whole bowl tastes like I spent way more effort than I did. But that’s the beauty of it.
Big flavor, low drama. And the toppings?
I go wild with crunch, heat, and lime because I want every bite to hit a little different. So good.
Ingredients
- Chicken makes it filling and cozy, without feeling too heavy.
- Chicken broth keeps the soup savory, light, and actually sippable.
- Salsa verde brings tang, mild heat, and that bright green kick.
- White beans add creaminess and protein, basically making it heartier.
- Onion gives the base a little sweetness and real homemade flavor.
- Garlic makes everything smell amazing, because soup needs garlic.
- Olive oil helps the onion and garlic start off rich.
- Cumin adds warmth, like a tiny taco-night vibe.
- Oregano keeps it earthy and not too sharp.
- Black pepper gives a gentle bite without taking over.
- Kosher salt pulls the flavors together, so it doesn’t taste flat.
- Lime juice wakes it up at the end.
Don’t skip it.
- Cilantro adds freshness, plus that bright finish people either love or avoid.
- Avocado, chips, jalapeño, and green onions make toppings fun and crunchy.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 1 1/2 cups salsa verde (about 12 to 16 ounces)
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 cup fresh cilantro, chopped
- Optional toppings: diced avocado
- Optional toppings: crushed tortilla chips or strips
- Optional toppings: sliced jalapeño
- Optional toppings: chopped green onions
How to Make this
1. Prep onion and garlic: dice the yellow onion and mince the garlic; rinse and drain the white beans; chop cilantro and juice the lime.
2. If using the stove top, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4 to 5 minutes. Add minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon black pepper and cook 30 seconds until fragrant.
3. Add 4 cups low sodium chicken broth, 1 1/2 cups salsa verde, and the drained white beans to the pot. Stir to combine.
4. Nestle 1 1/2 pounds boneless skinless chicken breasts into the simmering broth. Season with 1 to 1 1/2 teaspoons kosher salt, cover, and simmer gently until the chicken is cooked through, about 20 to 25 minutes.
5. If using a slow cooker, instead place the onion, garlic, spices, broth, salsa verde, beans, and raw chicken breasts into the slow cooker. Season with salt and pepper. Cook on high for 3 to 4 hours or on low for 6 to 7 hours, until chicken is tender.
6. Remove the cooked chicken breasts to a cutting board, shred with two forks, and return the shredded chicken to the pot or slow cooker. Stir to combine and heat through for a few minutes.
7. Stir in 2 tablespoons fresh lime juice and 1/2 cup chopped fresh cilantro. Taste and adjust salt and pepper as needed.
8. Serve the soup hot in bowls and offer optional toppings such as diced avocado, crushed tortilla chips or strips, sliced jalapeño, and chopped green onions.
9. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days or freeze for longer storage.
Equipment Needed
1. Large pot or slow cooker
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Colander (for rinsing and draining beans)
6. Wooden spoon or heatproof spatula
7. Two forks (for shredding chicken)
8. Ladle and serving bowls
FAQ
Salse Verde Chicken Soup (Stove Top Slow Cooker) Recipe Substitutions and Variations
- Boneless skinless chicken breasts: use boneless skinless chicken thighs for richer flavor and moister meat; or use cooked rotisserie chicken, shredded, to save time.
- Salsa verde: swap with tomatillo salsa from a jar, or use blended roasted tomatillos with a squeeze of lime and chopped jalapeño for a fresher version.
- White beans: substitute cannellini beans or great northern beans; for a lower-carb option, use cooked chickpeas sparingly or riced cauliflower for texture without extra beans.
- Fresh cilantro: replace with fresh parsley for a milder herb note, or use a mix of parsley and a small amount of chopped mint for brightness if cilantro is disliked.
Pro Tips
1. Taste and tweak the seasoning toward the end. Salsa verde and beans change the salt balance as they warm, so add most of the salt while cooking and finish by adjusting with small pinches. If it tastes flat, a little extra lime juice brightens everything.
2. For juicier, more tender shredded chicken, remove breasts as soon as they reach 165 F and let them rest 5 minutes before shredding. Shred with two forks or use a hand mixer on low for 10 to 15 seconds for super-easy, even shreds.
3. If the soup feels thin, mash one cup of the beans against the pot wall or in a bowl and stir them back in. That will naturally thicken the broth and add creaminess without dairy.
4. Build texture with toppings. Add diced avocado and crushed tortilla chips just before serving so they stay fresh and crisp. Pickled jalapeños or a sprinkle of chopped green onions give a bright contrast to the savory broth.
5. Make it ahead and reheat gently. The flavors deepen overnight, but heat slowly over low to medium so the chicken stays tender. If frozen, thaw in the refrigerator before reheating and add fresh cilantro and lime at the end to revive brightness.
Salse Verde Chicken Soup (Stove Top Slow Cooker) Recipe
I love how this Salsa Verde Chicken Soup turns simple staples into a bright, hearty dinner that tastes like it simmered all day. It is fast, filling, and always the first pot to disappear.
6
servings
416
kcal
Equipment: 1. Large pot or slow cooker
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Colander (for rinsing and draining beans)
6. Wooden spoon or heatproof spatula
7. Two forks (for shredding chicken)
8. Ladle and serving bowls
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts
-
4 cups low sodium chicken broth
-
1 1/2 cups salsa verde (about 12 to 16 ounces)
-
2 (15 ounce) cans white beans, drained and rinsed
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 tablespoon olive oil
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1/2 teaspoon ground black pepper
-
1 to 1 1/2 teaspoons kosher salt, to taste
-
2 tablespoons fresh lime juice (about 1 lime)
-
1/2 cup fresh cilantro, chopped
-
Optional toppings: diced avocado
-
Optional toppings: crushed tortilla chips or strips
-
Optional toppings: sliced jalapeño
-
Optional toppings: chopped green onions
Directions
- Prep onion and garlic: dice the yellow onion and mince the garlic; rinse and drain the white beans; chop cilantro and juice the lime.
- If using the stove top, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4 to 5 minutes. Add minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon black pepper and cook 30 seconds until fragrant.
- Add 4 cups low sodium chicken broth, 1 1/2 cups salsa verde, and the drained white beans to the pot. Stir to combine.
- Nestle 1 1/2 pounds boneless skinless chicken breasts into the simmering broth. Season with 1 to 1 1/2 teaspoons kosher salt, cover, and simmer gently until the chicken is cooked through, about 20 to 25 minutes.
- If using a slow cooker, instead place the onion, garlic, spices, broth, salsa verde, beans, and raw chicken breasts into the slow cooker. Season with salt and pepper. Cook on high for 3 to 4 hours or on low for 6 to 7 hours, until chicken is tender.
- Remove the cooked chicken breasts to a cutting board, shred with two forks, and return the shredded chicken to the pot or slow cooker. Stir to combine and heat through for a few minutes.
- Stir in 2 tablespoons fresh lime juice and 1/2 cup chopped fresh cilantro. Taste and adjust salt and pepper as needed.
- Serve the soup hot in bowls and offer optional toppings such as diced avocado, crushed tortilla chips or strips, sliced jalapeño, and chopped green onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days or freeze for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 500g
- Total number of serves: 6
- Calories: 416kcal
- Fat: 7.22g
- Saturated Fat: 1.61g
- Trans Fat: 0.02g
- Polyunsaturated: 0.68g
- Monounsaturated: 2.5g
- Cholesterol: 96.3mg
- Sodium: 557mg
- Potassium: 1005mg
- Carbohydrates: 36.7g
- Fiber: 10.2g
- Sugar: 4.08g
- Protein: 46.3g
- Vitamin A: 800IU
- Vitamin C: 12mg
- Calcium: 114mg
- Iron: 3.2mg
