Crockpot Salsa Verde Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
