This incredibly flavorful Salsa Verde Chicken Soup is an EASY crockpot (or instant pot) recipe that takes just a few minutes of work for an easy dinner. Tender bites of chicken, salsa verde, white beans and corn make this soup both filling and so tasty!
Why You’ll Love Crockpot Chicken Soup Recipe
Our favorite salsa verde chicken soup tastes like you chopped, simmered and stirred all day long. But in reality, you only spent 5 minutes working and let the crockpot do all the work! Here’s why you’ll love it.
- All That Flavor: The secret to all that flavor is in the jar of salsa verde sauce. Salsa verde brings a unique, delicious, mild heat to this slow cooker chicken soup that really elevates it to another level. Salsa verde is made with tomatillos, instead of traditional red tomatoes, giving it a unique flavor. You can use a spicy or mild salsa verde depending on your flavor preference.
- Super Easy: This salsa verde chicken soup is so easy to toss together. Put the ingredients in a crockpot and then go about your day! We also included steps to use your instant pot if you’re short on time.
- Great For Meal Prep: This is a great recipe to put in your meal prep rotation. Place all ingredients in a ziplock bag, shake it well to mix it all together, and then lay it flat in your freezer. Freeze for up to 3 months. Two days before you’re ready to cook, move the bag to the refrigerator. It will thaw in 48 hours or less and then you can pop it into your crockpot to cook as directed in the recipe!
What is Salsa Verde
Salsa verde is a spicy, tangy, green sauce made with tomatillos, peppers, onions, lime and cilantro. When you buy salsa verde, make sure and read the ingredients look for the one that doesn’t add sugar and other unnecessary fillers.
What You’ll Need
Salsa verde chicken soup does not need a lot of ingredients to make it delicious! Scroll down to the recipe card for exact amounts.
- Chicken: Grab some boneless breast or thighs.
- Chicken Broth
- Beans: We love the flavor and texture of cannellini beans, but feel free to use white kidney beans, white navy beans, garbanzo beans, or black beans!
- Salsa Verde
- Veggies: Corn (fresh, canned or frozen is fine), onion, and garlic.
- Taco Seasoning: You know we love our homemade taco seasoning, but you can use store bought as well.
- Toppings: These are optional, but we love adding some sliced avocado, shredded mozzarella, sour cream, and a squeeze of fresh lime juice.
How to Make Salsa Verde Chicken Soup
This is one of those great easy crockpot recipes where all you have to do is dump everything in and turn it on. It couldn’t get any easier! Check out the recipe card for detailed directions.
- Prep: Spray your crockpot with a little non-stick spray. Add all of the ingredients and stir to combine.
- Cook: Slow cook on low for 8 hours or on high for 4 hours.
- Shred: Once the chicken is cooked through, shred it with a fork and add it back to the crockpot.
- Serve: Serve the soup with the garnishes of your choice and enjoy!
Tips for Best Results
With dump and go style chicken soup recipes, you really can’t go wrong. All that flavor just melds and develops while you go about your day! Here are some tips and variation ideas to make this soup perfect every time.
- Make it Vegetarian: Vegetarian? Not a problem! Just replace the chicken with extra beans and use a good vegetable broth in place of the chicken broth.
- Make Ahead: This slow cooker chicken soup is a great make-ahead recipe. We know mornings can be hectic, so we often prep this recipe the night before. It’s super easy to do and you can’t tell any difference in the final dish. To meal prep this recipe ahead, place all of the ingredients in the crockpot. Cover it and place the entire pot in the refrigerator. Store for up to 24 hours. Then in the morning, or the next day, all you have to do is remember to turn everything on!
How to Serve Salsa Verde Chicken Soup
We honestly don’t add too much to this dish when we make it, although we do seem to crave some crusty bread to dip in the broth! Any fresh crusty roll will be great, but sometimes a piece – or two! – of garlic bread is welcome. In our mind, the success of this meal is all about the toppings so don’t be stingy with those!
How to Store and Reheat Leftovers
This salsa verde chicken soup is bursting with flavor, but you would never know it by how easy it is to whip up. We love making soups, just for the leftovers alone! We usually double this recipe to have enough for lunches the rest of the week. It’s just that good.
- Refrigerate: Refrigerate leftovers in a airtight container for up to 5 days. The soup is even better the second day!
- Reheat: You can reheat in the microwave or slow cooker based on how much time you have. If the broth is too thick, add some additional chicken broth while reheating. Try adding one cup at a time until the desired consistency is achieved.
- Freeze: Place the slow cooker chicken soup in a ziplock bag and remove all the air possible. Lay flat in the freezer (to save on freezer space) and freeze until ready to use!
More Chicken Soup Recipes
Salsa Verde Chicken Soup
Ingredients
- 1 12 oz jar salsa verde (mild, medium or hot)
- 1 can cannellini beans, rinsed and drained
- 10 oz frozen corn
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 oz packet taco seasoning
- 1 quart 32 oz chicken broth
- 1 lb boneless, skinless chicken breasts
Optional toppings:
- cilantro
- avocado
- shredded mozzarella cheese
- fresh lime juice
Instructions
Crockpot:
- Spray crockpot with non-stick spray. Place all ingredients into slow cooker besides chicken breasts. Stir to combine. Place chicken breasts in soup mixture.
- Cook for 4 hours on high or 8 hours on low.
- Remove chicken from slow cooker and shred chicken meat. Return to crockpot and stir to combine. Serve with toppings of choice and enjoy!
Instant Pot:
- Place all ingredients into instant pot besides chicken breasts. Stir to combine. Place chicken breasts in soup mixture.
- Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.
- When the cook time finishes, do a manual pressure release: turn the steam release knob to Venting to release any remaining pressure and open the lid. Remove chicken from instant pot and shred chicken meat. Return chicken to soup and stir to combine. Serve with toppings of choice and enjoy!
Video
Equipment
- Crockpot
Made this for dinner. Next time, I’d use chicken thighs. Breasts were a bit dry. I also put a bed of cabbage on the bottom of our bowls. Very food flavor!
Can’t wait to try this soup—it’s on the menu for this upcoming week. Leaving love for the next time you check comments 💕
Thanks Victoria! Hope you enjoy it!!
If using shredded rotisserie chicken how long would I cook the soup in the instant pot for?
10 minutes with a quick pressure release would be more than enough. You want to give it time to meld the flavors but obviously don’t need to cook the chicken!
Thank you! Making it tonight 😋