Salsa Verde Chicken Soup
A bright, comforting soup featuring tender chicken and tangy tomatillo salsa verde, perfect for weeknight meals.
Ingredients
Soup Base
- 2 teaspoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 4 cups chicken broth
- 1 jar (16-ounce) salsa verde
Add-Ins & Garnish
- 2 cups cooked, shredded chicken
- 1 cup corn frozen or canned, drained
- 1 can (15-ounce) black beans drained and rinsed
- kosher salt and freshly ground black pepper to taste
- 0.25 cup fresh cilantro chopped
- lime wedges for serving
Instructions
Stove-Top Method
- 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 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.
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.
Notes
During testing, I found that sautéing the onion an extra minute deepened its sweetness without overpowering the broth.
Freezing and reheating this soup retained its smooth texture and bright flavors in my trials.
Adding lime wedges at serving time preserves the fresh tang and aroma of citrus.