slow cooker or Instant Pot Salsa Verde Chicken Soup is loaded with shredded chicken, beans, corn, and tangy salsa. Just toss it all in the slow cooker, no prep needed!
author’s note
A Jar Of Salsa Verde & Dinner Is Basically Done!
It is satisfying to a dinner that takes barely any effort but still has everyone excited to eat. This salsa verde chicken soup is exactly that! Everything goes straight into the slow cooker, there’s no sautéing first, and a jar of salsa verde does most of the work.
I keep mine mild so my kids can enjoy it too, then finish it with fresh lime and cilantro. It’s such a simple soup, but there’s so much flavor in every bite!
And the toppings! It is satisfying to lots of freshly grated cheese, a big spoonful of sour cream, and plenty of tortilla strips. The cheese gets all melty, the sour cream makes the broth a little creamy, and that crunch on top is the best. Definitely don’t skip those!
Salsa Verde Chicken Soup Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Chicken thighs | My first choice for tender, flavorful chicken. Breasts work in the slow cooker too; cut each into 3–4 pieces as directed. I’ve only tested thighs in the Instant Pot. |
| Salsa verde | I use Herdez Mild Salsa Verde. Choose one you enjoy because it provides a lot of the soup’s flavor and heat. from-scratch works too! |
| Chicken stock | Use a high-quality, flavorful chicken stock like Swanson. |
| Black beans | Drain and rinse before adding. Pinto beans also work. |
| Southwestern corn | Add the entire can, including the liquid. Fire-roasted corn is another great option. |
| Lime & cilantro | Stir these in after cooking for the freshest flavor. Start with 2 tablespoons of lime juice, taste, and add more if needed. |
Variations
Creamy option: For a creamy version, add 4 ounces of very soft cream cheese (full fat) after removing the chicken to shred. Let it melt, then whisk until smooth. Add the chicken, lime, and cilantro back in once the cream cheese is fully incorporated.
Featured Comment
“Tried this tonight and my husband and I loved it!! Going in the recipe book so I can use it over and over!”
– Sarah
chelsea’s recipe tip
Favorite Salsa Verde Soup Toppings
- Cheese: Pepper-jack is a reliable, but Mexican blend or sharp Cheddar work too.
- Avocado: Diced avocado adds creaminess, or try a scoop of guacamole.
- Cilantro & Lime: Both are in the soup, but add extra to your bowl if you love them.
- Tortilla Strips: A handful of fried or pre-packaged strips makes it taste like a true chicken tortilla soup.
- Sour Cream: Use low-fat, fat-free, or regular. Mexican crema is also satisfying.
Quick Tip
Making tortilla strips is straightforward! Cut extra-thin corn tortillas into strips. Fry in hot oil (375°F) for 20-30 seconds per side until the edges turn golden. Use a slotted spoon to lift them out and drain on paper towels. Sprinkle with salt and let cool.
Storage
Salsa Verde Soup Recipe Leftovers?
This soup (without the toppings) stores well for 3-5 days in an airtight container in the fridge. Reheat gently over a medium burner 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 straightforward slow cooker Recipes:
Dinner
slow cooker BBQ Chicken
Sandwiches
French Dip Sandwich (slow cooker)
Dinner
slow cooker Cajun Chicken
Dinner
Spaghetti Bolognese Recipe
