Salsa Verde Chicken Soup
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Bright, zesty, and downright irresistible, this Salsa Verde Chicken Soup brings all the Southwestern energy in one cozy bowl. It’s tangy from the tomatillos, a little spicy from the chiles, and loaded with tender chicken that just drinks up all that flavor. Brothy, hearty, and full of personality, it’s the kind of soup that wakes up your taste buds and makes you go back for “just one more spoonful.”
Table of Contents
WHY YOU’LL LOVE SALSA VERDE SOUP
- Big flavors, tiny effort
- One-pot, weeknight-friendly magic
- Customizable toppings (aka the fun part)
- Light but still super satisfying
Salsa Verde Chicken Soup
Listen… living in Arizona does things to a person. You start putting chiles in everything. You measure life in limes. And suddenly every soup wants to be a salsa verde soup.
I swear, my daughter can smell a pot of this chicken soup with salsa verde from across town. It’s tangy and spicy and cozy and just… ugh. Everything I want in a bowl.
Like chicken tortilla soup and white chicken chili had a brothy soup baby that’s also a little bit sassy.
And yes, I will absolutely judge you (lovingly!) if you forget the toppings. Load. Them. Up. Trust mama on this one.
INGREDIENT NOTES
- Salsa Verde: Use a jar you love… this drives the flavor. I’m a 505 kinda girl, but Herdez and Trader Joe’s both work beautifully.
- Chicken Breasts: Thighs also work if you want extra richness.
- White or Pinto Beans: Either is great. Pintos make this salsa verde chicken soup feel a little heartier.
- New Mexico Chile Powder: Milder than standard chile powder. It adds warmth without blowing your face off.
- Cilantro: If you’re a cilantro-hater, skip it and add extra lime instead.
VARIATIONS
Creamy Edition: Stir in sour cream or softened cream cheese at the end.
Thigh Lovers: Replace breasts with boneless thighs for richer flavor.
Beanless Bowl: Skip the beans for a salsa verde chicken soup that’s lighter and brothier.
Spicy Girl Version: Add extra jalapeño or a spoonful of chopped pickled chiles.
Veggie Loaded: Stir in diced zucchini during the simmer.
Rice Boost: Cook rice separately and stir it in just before serving.
Corn Tortilla Twist: Add a handful of corn tortillas (torn or cut into strips) while simmering. They thicken the broth beautifully.
SERVING SUGGESTIONS
- Pile high with avocado, shredded cheese, and crunchy tortilla chips.
- Serve with warm flour tortillas or cheesy baked taquitos.
- Pair chicken salsa verde soup with restaurant-style Mexican rice.
- Add a side of Southwestern egg rolls for a texture contrast.
- Finish with extra lime wedges… always.
CHICKEN SALSA VERDE SOUP FAQ
Yes! Skip the searing step and reduce the simmer time. Then, add shredded rotisserie meat during the final 5 minutes. And if you really want to amp up the flavor, use leftover salsa verde chicken… it’s already shredded!
Not really. Jalapeño + chile powder give warmth, not fire. But you can add more heat if you want.
Absolutely. Just use a bigger pot and add a few extra minutes to the simmer so everything heats evenly.
Lucky for you, this recipe can be adapted to a slow cooker or pressure cooker in a snap. The Instant Pot method cuts the time nearly in half!
Add everything to the pot (except lime juice and cilantro) and cook on Manual for 10 minutes at High pressure. Do a 10-minute natural pressure release before shredding the chicken and stirring in the lime and cilantro.
To make chicken salsa verde soup in the crockpot, add everything but the lime and cilantro and cook on High for 4-6 hours or Low for 6-8 hours. Shred the chicken, then stir it back in with the juice and herbs before serving.
You know what always cracks me up? How people think salsa verde is “just green salsa.” No, no… it’s magic. Especially in soup.
Tomatillos thicken the broth, the acidity keeps everything bright, and it sneaks flavor into every inch of the pot without you doing anything extra.
When you sear the chicken first, you build that golden base that makes the soup taste like it simmered all afternoon.
Between the aromatics, the chiles, and that splash of lime at the end… chicken soup with salsa verde is Southwest comfort at its finest. I’ve made it a dozen times, and it still makes me do a little happy dance.
DONNA’S PRO TIPS
- Sear the chicken well. Color = flavor.
- Taste before serving. Sometimes the soup just needs one more squeeze of lime.
- Don’t skip the toppings. That’s where the personality happens!
- If the broth gets too thick, add a splash of stock when reheating.
- Shred the chicken while warm. Cold chicken fights back.
TOOLS NEEDED
- Large Dutch Oven: Helps you get that deep sear on the chicken.
- Cutting Board + Sharp Knife: Lots of chopping in this recipe.
- Tongs: For flipping the chicken without chasing it around.
- Two Forks or Hand Mixer: For shredding the chicken.
- Ladle: Because fishing soup out with a measuring cup is not the vibe.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Bright, zesty, cozy chicken soup with Southwest flair
- One pot, 50 minutes, big flavor payoff
- Salsa verde is the star—pick a jar you love
- Chicken gets shreddy and tender after simmering
- Beans + corn make it hearty without feeling heavy
- Finish with lime and cilantro for that Arizona magic
- Toppings take it from good to “oh my gosh”
- Make ahead-friendly, freezer-friendly, foolproof
Salsa Verde Chicken Soup
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 jalapeno, seeded and minced
- 4 cloves garlic, minced (about 1 tablespoon)
- 32 ounces chicken stock, 4 cups
- 16 ounces salsa verde, 2 cups
- 1 15.5 ounce can white beans or pinto beans, drained and rinsed
- 1 15.25 ounce can sweet corn, drained
- 1 4 ounce can diced green chiles, undrained
- 2 teaspoons ground cumin
- 1 teaspoon New Mexico chile powder
- Juice of 1 lime
- ¼ cup chopped cilantro
Optional toppings: lime wedges, sour cream, sliced green onions, avocado slices, jalapeno slices, shredded cheese, tortilla chips
Instructions
- PREPARE CHICKEN: Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper over 1 1/2 pounds boneless skinless chicken breasts.
- SEAR CHICKEN: Heat a large Dutch oven over medium high heat until a drop of water sizzles on the surface. Add half of your extra virgin olive oil to the pot. Lay the chicken in the hot oil and sear for 3 to 4 minutes per side until the surface is deep golden brown, the edges look slightly opaque, and the chicken releases easily from the pot without sticking. Transfer to a plate.
- SAUTÉ VEGETABLES: Add the remaining half of the extra virgin olive oil. Add 1 small yellow onion, 1 green bell pepper, and 1 jalapeno. Cook 3 to 4 minutes until softened. Add 4 cloves garlic, minced (about 1 tablespoon), and cook 30 seconds until fragrant.
- SIMMER SOUP: Add 32 ounces chicken stock, 16 ounces salsa verde, 1 15.5 ounce can white beans or pinto beans, drained and rinsed 1 15.25 ounce can sweet corn, drained, 1 4 ounce can diced green chiles, undrained, 2 teaspoons ground cumin, and 1 teaspoon New Mexico chile powder. Return the chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer 25 to 30 minutes until the chicken is tender and shreds easily.
- SHRED CHICKEN: Transfer chicken to a plate and shred with 2 forks. Return shredded chicken to the pot.
- SERVE: Stir in the Juice of 1 lime and ¼ cup chopped cilantro. Ladle into bowls and add your favorite toppings.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
