There’s something deeply comforting about a bowl of Salsa Verde Chicken Soup—the bright aroma of cumin mingling with tangy green salsa, the gentle warmth as you sip each spoonful. I first tested this recipe on a chilly evening, adjusting chili powder levels in my second trial, and in my third run discovered that a dash more lime deepens the brightness just right. Every batch revealed new nuances: a richer broth here, a brighter herb note there. This soup has become my go-to when I crave approachable weeknight comfort. For another flavor-packed bowl, try my Easy Chicken Taco Soup.

About Salsa Verde Chicken Soup

This Salsa Verde Chicken Soup merges simple pantry ingredients into a flavorful, nourishing meal. I tested it stove-top and in the slow cooker, finding both methods deliver a satisfying broth studded with tender chicken and beans. It’s budget-friendly, seasonally flexible, and has quickly earned a spot at my family table on busy weeknights.

Quick prep: ready in about 30 minutes on the stove
Budget-friendly: pantry staples and rotisserie chicken work beautifully
Versatile: serve plain or loaded with toppings
Ingredient insight: salsa verde brings bright acidity without extra tomatoes

Key Ingredients & Their Roles

Chicken broth: the savory base; use low-sodium to control salt levels
Salsa verde: adds tangy depth; swap for homemade tomatillo salsa if you prefer milder heat
Shredded chicken: protein and texture; rotisserie chicken speeds up prep
Black beans: hearty fiber boost; rinse well to cut canned saltiness
Frozen or canned corn: sweet pop; fresh works in season
Cilantro & lime: final brightness; stir in cilantro off-heat to keep its color vivid

How to Make Salsa Verde Chicken Soup

Heat 2 teaspoons olive oil in a large pot over medium heat. Add 1 small yellow onion and cook until softened, about 3 minutes.
Stir in 2 cloves minced garlic, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder; cook until fragrant, about 30 seconds.
Pour in 4 cups low-sodium chicken broth and 1 (16-ounce) jar salsa verde, then bring to a gentle simmer.
Add 2 cups cooked, shredded chicken, 1 cup corn, and 1 (15-ounce) can black beans; cook until heated through, about 5 minutes.
Season with kosher salt and fresh ground pepper to taste, then stir in 1/4 cup chopped cilantro.
Serve with lime wedges for squeezing over each bowl.
Slow Cooker Method: Place onion, garlic, cumin, chili powder, broth, salsa verde, chicken, corn, and beans into a slow cooker.
Cook on low for 4 hours or on high for 2 hours.
Stir in cilantro and serve with lime wedges.

Pro Tips & Troubleshooting

During testing, I found sautéing onion a minute longer deepens sweetness—avoid raw onion bite.
If soup tastes flat, a pinch more chili powder or a splash of lime juice brightens the broth instantly.
For a smoky twist, swap half the salsa verde for chipotle salsa.
Doubling this recipe works well; just increase slow-cook time by 30 minutes on low.

Storage & Make-Ahead Guide

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze cooled soup in portioned freezer-safe bags for up to 3 months; I tested freezing once and found the broth texture remained smooth after reheating. Reheat gently on the stove over medium-low heat, stirring occasionally, about 5–7 minutes, or microwave in 1-minute bursts, stirring between.

Serving Suggestions

Serve with warm tortilla strips or over cilantro lime rice for extra heartiness. I love topping mine with diced avocado and a sprinkle of queso fresco. Pair with Grilled Corn on the Cob for a smoky side.

Frequently Asked Questions

Can I make this soup vegetarian? Yes—swap chicken broth for vegetable broth and skip the chicken or use shredded jackfruit.
How can I thicken Salsa Verde Chicken Soup? Mash a few beans against the pot side before stirring to naturally thicken the broth.
Is store-bought salsa verde good here? Absolutely—choose a brand you enjoy, and taste for salt levels before adjusting the soup’s seasoning.
Can I use fresh corn instead of frozen? Yes, cut kernels directly from the cob and add at the same stage; fresh adds a nice sweetness.
How long does it take to cook in an Instant Pot? Pressure cook on high for 10 minutes, then quick release, and stir in cilantro off heat.

Final Thoughts

Sipping a bowl of Salsa Verde Chicken Soup feels like coming home. The bright salsa notes, tender chicken, and hearty beans weave comfort with freshness. I hope your kitchen discoveries bring as much satisfaction as mine have—let me know how your batch turns out!

More Recipes You’ll Love

Easy Chicken Taco Soup – shares a vibrant Tex-Mex flavor profile
Chicken Pot Pie Soup – creamy comfort that complements the tangy green broth
Slow Cooker Chicken Noodle Soup – easy one-pot cooking method for hands-off prep
Marry Me Chicken Soup – hearty twist with pasta that balances the salsa verde zest