Comforting Salsa Verde Chicken Soup

If you ask me, salsa verde chicken soup is one of those recipes that just makes sense.

This Mexican-inspired soup is a comforting blend that brings together tender shredded chicken and mild green chilies in a warm, savory broth. The tomatillos add a gentle tang while the fresh cilantro brings a pop of freshness to every spoonful.

It’s simmered with everyday ingredients you probably already have in your pantry, and the slow cooking gives all those good flavors time to come together. A handful of tortilla strips and a sprinkle of crumbled queso fresco on top make it even better.

It’s the kind of soup that hits the spot on chilly evenings, and it’s simple enough for a weeknight dinner but good enough for company.

What Kind of Salsa Verde Should I Use?

For this soup, you can use either homemade or store-bought salsa verde – both options will give you great results. If you’re going with store-bought, look for brands like Herdez or La Costeña in the Mexican food aisle, which offer a reliable balance of tomatillos, green chilies, and seasonings. The heat level is totally up to you – mild works great if you want to keep the soup family-friendly, while medium or hot varieties will add an extra kick. Just remember that salsa verde tends to be tangier and slightly more acidic than red salsa, which actually helps brighten up the flavors of this soup nicely.

Options for Substitutions

This soup recipe is pretty forgiving and allows for several easy swaps:

• Chicken breasts: You can easily swap chicken breasts for boneless, skinless thighs – they’ll actually add more flavor and stay juicier. Already have cooked chicken? Add it in the last 30 minutes of cooking instead.
• Salsa verde: If you can’t find salsa verde, blend 3-4 roasted tomatillos with 1-2 roasted jalapeños, some onion, and cilantro. In a real pinch, regular tomato salsa works too, though it’ll change the flavor profile.
• Green bell pepper: Feel free to use any color bell pepper, or swap it for poblano peppers for a slightly spicier kick. You could even use canned green chiles instead.
• Canned corn: Fresh or frozen corn work just as well. If using frozen, no need to thaw first – just add it straight to the soup.
• Cilantro: Not a cilantro fan? Leave it out or replace with fresh parsley for a different but still fresh taste.
• Chicken broth: Vegetable broth works fine here, or you can use bouillon cubes dissolved in water (follow package instructions for amounts).

Watch Out for These Mistakes While Cooking

The biggest mistake when making salsa verde chicken soup is overcooking the chicken breasts, which can turn them dry and rubbery – instead, simmer them gently in the broth until they reach 165°F, then remove and shred them before returning to the pot. Adding all ingredients at once can lead to unevenly cooked vegetables and muddy flavors, so start by sautéing the onions, bell peppers, and garlic until softened before adding the remaining ingredients. Another common error is rushing the simmering process – letting the soup bubble away for at least 20-30 minutes allows the flavors to properly blend and the vegetables to become tender without turning mushy. For the freshest taste, remember to add the cilantro and lime juice at the very end of cooking, as heat can dull their bright flavors and make the herbs turn brown.

What to Serve With Salsa Verde Chicken Soup?

This Mexican-inspired soup calls for some tasty sides that complement its zesty flavors! I love serving it with warm corn tortillas or crispy tortilla strips on top – they add the perfect crunch and are great for scooping up all the good stuff. A scoop of Mexican rice or cilantro lime rice makes the meal more filling, while a simple side of black beans adds extra protein. For toppings, set out bowls of diced avocado, sour cream, extra lime wedges, and shredded cheese so everyone can customize their bowl just the way they like it.

Storage Instructions

Keep Fresh: This tasty salsa verde chicken soup will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together! It’s perfect for making on Sunday and enjoying throughout the week.

Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. Pro tip: freeze in individual portions for easy grab-and-go lunches!

Reheat: To warm up your soup, simply heat it on the stovetop over medium heat until hot, stirring occasionally. If using the microwave, heat in 1-minute intervals, stirring between each. If the soup seems a bit thick after storage, just add a splash of chicken broth to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	30-480 minutes
Total Time	40-495 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 70-80 g
• Fat: 10-15 g
• Carbohydrates: 50-60 g

Ingredients

• 1 tsp minced garlic (freshly minced for best flavor)
• 1/2 cup fresh cilantro (chopped, for garnish)
• 1 lb boneless, skinless chicken breasts (cut into 1-inch chunks)
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1/2 tsp black pepper
• 1/2 tbsp lime juice ( Meyer lemons also work well)
• 1/2 white onion
• 1/2 tsp chili powder
• 30 oz canned corn (drained well)
• 1 cup salsa verde (I recommend Herdez for a mild flavor)
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 32 fl oz chicken broth

Step 1: Stove-Top Soup Preparation

Begin by adding all ingredients except for the fresh cilantro to a soup pot.

Bring the mixture to a boil on high heat.

Once boiling, cover the pot and lower the heat to medium-high or medium, allowing the soup to simmer for 20 to 25 minutes.

Ensure that the chicken is cooked through before proceeding to the next step.

Step 2: Shred the Chicken and Add Cilantro

Once the chicken is cooked, remove it from the pot and shred or chop it into bite-sized pieces.

Return the chicken to the soup and stir in fresh chopped cilantro.

Taste the soup and adjust the salt according to your preference.

Step 3: Serve the Soup with Toppings

Ladle the soup into bowls and enhance it with your choice of toppings: cheese, cilantro, avocado, jalapeno, sour cream, tortilla chips, or homemade croutons to add flavor and texture.

Step 4: Slow Cooker Option

For a slow cooker version, place chicken breasts at the bottom of the slow cooker.

Layer all other ingredients on top, except for the fresh cilantro.

Cook on high with the lid on for 3-4 hours or on low for 6-8 hours.

Once cooking is complete, use two forks to shred the chicken and return it to the slow cooker.

Stir in chopped fresh cilantro and adjust salt levels to taste.

Step 5: Instant Pot Cooking Method

To use an Instant Pot, add all ingredients except the cilantro into the pot.

Seal the lid and set it to Pressure Cook (or Manual) on high pressure for 10 minutes.

After the cooking time, let the Instant Pot naturally release pressure for 10 minutes, then perform a quick release by flipping the valve to ‘venting’.

Shred the chicken using two forks and place it back into the Instant Pot.

Add chopped fresh cilantro, taste, and adjust the salt if needed.

Step 6: Enjoy Your Soup

Regardless of your cooking method, enjoy your hearty chicken soup warm, complemented by your favorite toppings for added flavor and satisfaction.