Salsa Verde Chicken Soup

5 stars from 1 review

Salsa Verde Chicken Soup is bright and zesty but still cozy and comforting. This easy one-pot recipe is perfect for chilly weeknights!

Author: Donna Elick

Servings:

Prep Time15

Cook Time35

Total Time50

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.

Notes

Make Ahead: This soup tastes even better the next day. Store refrigerated for up to 3 days.

Storage: Keep in an airtight container. Reheat on the stovetop over medium heat until steaming.

Freezing: Freeze up to 3 months in airtight containers. Thaw in the refrigerator overnight before reheating.

Reheating: Warm gently on the stove. Add a splash of chicken stock if the soup thickens.

Slow Cooker: Add all ingredients except the lime juice and cilantro. Cook on high 4 to 6 hours or low 6 to 8 hours. Shred chicken, then stir in lime juice and cilantro.

Instant Pot: Add all ingredients except the lime juice and cilantro. Pressure cook 10 minutes. Natural release 10 minutes. Shred chicken, then stir in lime juice and cilantro.

Ingredient Tip: For a creamy version, stir in ½ cup sour cream or 2 to 4 ounces softened cream cheese during the last minute of cooking.

Shredding Shortcut: You can shred warm cooked chicken in a stand mixer fitted with the paddle attachment. Mix on low speed for 15 to 20 seconds until the chicken breaks into chunks. Or place the chicken in a tall bowl and use a hand mixer on low to shred. Do not overmix or the chicken will become too fine.

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