Crockpot Salsa Verde Chicken Soup Recipe

Introduction

This Crockpot Salsa Verde Chicken Soup is a comforting and flavorful dish that’s perfect for any day of the week. Slow-cooked with tender chicken, beans, and zesty salsa verde, it’s an easy meal that warms you from the inside out.

Ingredients

• 1 large onion (diced)
• 2 pounds boneless, skinless chicken breast
• 4 cloves garlic (minced)
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 4 ounce can diced green chiles (1 small can)
• 31 ounces great northern beans (2 cans)
• 16 ounces salsa verde (1 jar)
• 4 cups chicken broth
• 2 tablespoons honey
• 1 lime (juice of)
• Sour cream (for serving)
• Shredded cheddar cheese (for serving)
• Chopped cilantro (for garnish)
• Tortilla chips (for serving)

Instructions

1. Step 1: Place the diced onion in the bottom of a large slow cooker. Add the chicken breasts on top, then sprinkle the minced garlic, cumin, oregano, and salt evenly over the chicken.
2. Step 2: Add the diced green chiles, great northern beans with their juices, and salsa verde. Pour the chicken broth over everything, then close the lid.
3. Step 3: Cook on high for 3-4 hours or on low for 4-6 hours, until the chicken is cooked through and tender.
4. Step 4: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot. Stir in the lime juice and honey, then mix well.
5. Step 5: Ladle the soup into bowls and top with chopped cilantro. Serve with sour cream, shredded cheddar cheese, and tortilla chips on the side.

Tips & Variations

• For extra heat, add a chopped jalapeño or a pinch of chili flakes when adding the spices.
• Use rotisserie chicken instead of raw chicken breasts to save time; add it during the last 30 minutes of cooking.
• Swap great northern beans for black beans or pinto beans for a different flavor.
• If you prefer a thicker soup, mash some beans before adding to the crockpot or reduce the chicken broth slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat or in the microwave until warmed through. This soup also freezes well for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and can add extra richness to the soup. Adjust cooking time if needed to ensure they are fully cooked and tender.

Is salsa verde spicy?

Salsa verde usually has a mild to medium heat level depending on the brand and ingredients, but you can adjust the spice by choosing a mild salsa or adding extra chili if you like it spicier.

Crockpot Salsa Verde Chicken Soup Recipe

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★★★★★

4.4 from 50 reviews

This Crockpot Salsa Verde Chicken Soup is a hearty and flavorful slow-cooked dish packed with tender chicken, savory beans, and tangy salsa verde. Enhanced with aromatic spices and finished with fresh lime juice and honey, it’s perfect for an easy weeknight meal or cozy gatherings. Topped with sour cream, cheddar cheese, cilantro, and crunchy tortilla chips, this soup offers a delightful blend of textures and vibrant Mexican-inspired flavors.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 3-6 hours
• Total Time: 3 hours 10 minutes to 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 1 large onion, diced
• 2 pounds boneless, skinless chicken breast
• 4 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 4 ounce can diced green chiles (1 small can)
• 31 ounces great northern beans (2 cans, including juice)
• 16 ounces salsa verde (1 jar)
• 4 cups chicken broth
• 2 tablespoons honey
• 1 lime, juice only

Toppings (Optional)

• Sour cream
• Shredded cheddar cheese
• Chopped cilantro
• Tortilla chips

Instructions

1. Prepare the base: Place the diced onion in the bottom of your slow cooker. Lay the boneless, skinless chicken breasts on top of the onions. Sprinkle the minced garlic, cumin, oregano, and salt evenly over the chicken to build layers of flavor.
2. Add remaining ingredients: Pour in the diced green chiles, great northern beans including their juices, and the salsa verde. Finally, pour the chicken broth over all ingredients to ensure proper cooking and flavor blending. Secure the slow cooker lid.
3. Slow cook the soup: Cook the soup on high for 3 to 4 hours or on low for 4 to 6 hours, allowing the chicken to cook through and flavors to meld together perfectly.
4. Shred the chicken: Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, stirring it thoroughly into the soup.
5. Finish the soup: Stir in the fresh lime juice and honey to add brightness and a subtle sweetness to the soup. Garnish with chopped cilantro to enhance the freshness of the dish.
6. Serve with toppings: Ladle the hot soup into bowls and offer your choice of sour cream, shredded cheddar cheese, and crunchy tortilla chips as toppings to add creaminess, richness, and texture contrast.

Notes

• For a spicier kick, add diced jalapeños or increase the amount of green chiles.
• If you prefer a thicker soup, blend a portion of the soup with beans and vegetables then stir it back in.
• Can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Use rotisserie chicken in place of raw chicken breasts for even quicker prep—add shredded chicken in the last 30 minutes of cooking.
• Adjust salt according to your preference, especially if your salsa verde or broth contains added salt.

Keywords: crockpot chicken soup, salsa verde soup, slow cooker dinner, Mexican chicken soup, easy crockpot recipes, healthy chicken soup, weeknight dinner, comfort food