Verde Chicken Soup Recipe
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This easy Verde Chicken Soup Recipe is so flavorful and healthy too! Made with salsa verde, chicken and white beans a bowl of this soup is a tasty way to end a chilly day.
When I see the word “verde,” I think green and when I think green I think about Kermit the Frog singing “It Ain’t Easy Being Green” and then I smile. Green has always been one of my very favorite colors and when it comes to food, green = goodness. There’s no exception to that rule in this Verde Chicken Soup recipe. It’s light on fat and calories but not at all on flavor. Delicious! This soup is definitely easy—easy being green. I think Kermit would approve.
A few simple ingredients are all that is required to make this super tasting Verde Chicken Soup, and only in about 30 minutes. It’s the perfect soup to serve for a crowd and can easily be made a day or two ahead of time and then rewarmed, or begin preparing it early in the day and keep it stewing in a slow cooker until ready to serve. Garnish with sour cream, fresh cilantro, chives or Monterey Jack cheese, just to name a few.
A few soup making tips:
- When making soups, stews or sauces, flavors of the spices used are intensified if they are toasted at the start. To do that all you’ll need to do is begin warming the oil in the pot, add spices and stir until fragrant. Easy and so worth the extra flavor. Plus I love the way it makes the house smell! It gets everyone hungry real quick.
- This Verde Chicken Soup, like many others that include chicken, is the perfect place to used leftover grilled or roasted chicken, or pick up a rotisserie chicken at your local deli or grocer for quick prep.
More easy and delicious soup recipes:
Verde Chicken Soup Recipe
Verde Chicken Soup Recipe
A delicious quick and easy soup made with salsa verde, chicken and white beans.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced sweet onion
- 1 teaspoon dried cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 16 ounces salsa verde
- 15-ounces cannellini beans or Great Northern beans
- 1 pound (about 4 cups) shredded cooked chicken
- 32 ounces chicken broth or stock
Instructions
- Heat oil in a large saucepan over medium heat. Add diced onion and cook, stirring occasionally for 4-5 minutes.
- Add cumin, cilantro, salt and pepper, continue to stir and cook for another 1 minute, until fragrant.
- Stir in salsa verde and bring to a simmer, stirring occasionally.
- Add remaining ingredients, bring to a simmer. Salt and pepper to taste, lower heat and cook covered for about 20 minutes.
- Garnish with sour cream, fresh cilantro, chives or green onion.
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I just made this and it was amazing! My boyfriend and I used On the Boarder Salsa Verde. I cooked my own beans and dressed it up with chunks of avocado! I also used sour cream and it was delicious! I can’t wait to eat this for lunch tomorrow.
I’ve been in such a recipe rut, but made this tonight and it was perfect! We all had seconds and I made some brown rice so we could make it stretch by serving it over that! Topped it with lime juice and avocado! Thank you so much for sharing this recipe! 🙂
Brown rice! Excellent idea! Glad to hear that you enjoyed it, Laura.
I made this soup last night and we had it for dinner tonight. Delicious!
Just made your soup, and it was not only easy, but also Delicious!! I followed your exact recipe. Thanks!!
Forgive me, but I’ve never used salsa verde before, is it spicy? I cook for my 78yr old parents who aren’t big fans of spicy. Thanks, Amy
Just like salsa, you can find salsa verde with varying levels of heat.
This soup is just a bowl of salt. I used low sodium beans and chicken broth too. It must be from the jar of salsa verde. I would not make this again.
I’m sorry to hear that, Tarsia. It’s one of our favorite soups. Personally I don’t find it salty. Perhaps it was the salsa verde, as you mentioned.
Did you leave out the salt? I would also cook my own chicken without salt (I just add pepper and an onion when I cook chicken)—I would use that broth and chicken which would not be salty. I would also rinse the beans even if they are low sodium. I do not know how salty the salsa verde is—this will be my first time trying it.
I made this soup a few days ago and we really loved it. And how great that it’s easy to do, especially since I used a precooked rotisserie chicken. The only thing I did differently was to add two grated carrots and an extra can of beans. My husband says he can’t wait until I make it again. Thanks for a great recipe!
Those are fabulous additions, Judith. Happy to hear that y’all enjoyed it!
Oh, yum! I’m a big fan of chicken chile verde, and this soup version sounds fantastic. I love the tip about toasting the spices beforehand… I’ll have to give that a try!
Simple yet very yummy soup ,even hubby liked it. Thanks for sharing. I doubled recipe and use rotisserie chicken and still came out delious.
Thank you, Tish! Glad y’all enjoyed it.
Pretty good! I had made a pot of great northern beans and wanted something else to make from the leftovers. This was so simple and tasty. I didn’t add any seasoning other than low sodium chicken base since the beans had been seasoned prior. We had tortilla chips that we crushed on top. Very tasty.
Hi! How many servings does this recipe yield?
My partner and I have made this soup twice now and it’s absolutely amazing. We do a vegetarian version with vegetable stock and Quorns fake chicken cutlets. It’s so delicious, especially now that the weather is cold!
Thank you!
Those sounds like great substitutions, Alex. I can’t wait to try it that way!
Delicious and easy to make. I used Trader Joe’s Salsa Verde since it has fewer additives than others on the market and has a clean, natural taste. I’ll be making this a lot, next time adding another can of beans. In addition to the dollop of sour cream I crumbled Trader Joe’s organic white tortilla chips on top. Perfect!
I made this a few weeks ago & it was a winner! Excited to make it again & to browse your page for more delicious options. Thank you for sharing!!
I made a double batch of this and got raves!! Super delicious & super easy!! Another winner Amy????
Super delicious! I had leftover pork so I used that instead of chicken and used fresh cilantro. This recipe is definately a keeper!
This soup recipe finds its way into meal planning, or failure to plan at least twice a month. It’s brilliant, healthy, fast and pretty nutritious to boot. I always add extra beans, and sometimes because I like spice I substitute a hot verde for some portion of the salsa. You will love the recipe… make it as written first, then you will understand how versatile it is. With or without meat, mild or spicy. Enjoy
i would love to get this recipe again. i lost my original copy!
i would love to get this recipe again. i lost my original copy! I wish i had a pot of it on this cold rainy night. Verde Chicken Soup is best recipe i’ve had in a long time. My ladies group loved it.
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I’m not a huge soup fan but I make this one twice a month and my 3 year old loves it. I use rotisserie chicken, 2 cans of beans and onion powder which helps with pretty much no prep time. I put this over brown rice to get extra fiber in my little guy. delicious!