If you’re feeling even remotely under the weather during fall and winter, this Salsa Verde chicken soup is the comfort food you NEED.
For one thing, it contains plenty of spice to clear your sinuses thanks to the coriander and green chili in the Salsa Verde. But it also gets a touch of zingy goodness from a squeeze of lime and crunchy green onions! Yep, this recipe has it all.
I love using chicken breast in this soup as it adds extra protein to the mix. Plus, there’s even a decent amount of healthy fat from the tasty olive oil. Oh, and don’t even get me started on the fiber-rich kidney beans that give the soup an amazing mouthfeel.
If that wasn’t enough to convince you, this soup doesn’t need long to simmer. So, it’s ready in minutes when you’re too pooped to spend hours slaving over a hot stove!
Why You’ll Love This Salsa Verde Chicken Soup
- It has an amazing spicy flavor that’s perfect for warding off colds and clearing the sinuses.
- It has a wholesome nutrient profile and gets a ton of protein from the chicken and kidney beans.
- The zingy pop of lime juice (that’s optional, just FYI!) gives it a brightness that boosts every bite.
- It’s ready quickly and stores well in case you need leftovers!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Extra virgin olive oil: For forming the base and giving the soup a slightly fruity edge.
- Chicken breasts: You’ll want to cut the skin off and trim any remaining fat before popping this ingredient into your soup. If you prefer, you can use thighs, but I adore shredded chicken breast for the biggest protein punch.
- Salt and pepper: To season the chicken and to taste when the final soup is bubbling away. Just go easy on the salt as you’ll get plenty from the chicken broth.
- Salsa Verde: This ingredient can be tricky to find, but I got mine at Food Basics! Just shop around until you find an authentic pot (or be brave and make it yourself!).
- Chicken broth: I highly recommend using low-sodium broth to keep your soup on the healthy side. If you can’t find any, just go light on the additional seasoning.
- Kidney beans: You can switch these out with cannellini beans if you prefer, but soft kidney beans are my favorite (and they add a pop of color to the green soup!).
- Green onions: For crunch, color, and a slight savory bite.
- Lime wedges: These are optional, but I find it works beautifully with the Salsa Verde to give your soup an amazing brightness.
How to Make Salsa Verde Chicken Soup
- Step One: Heat olive oil in a medium pot over medium-high heat. Season chicken with salt and pepper. Add chicken to pot and cook, stirring occasionally until golden, but not cooked through (2 to 3 minutes).
- Step Two: Add ½ cup salsa verde and scrape up any bits from the bottom of the pot. Cook 1 minute.
- Step Three: Add broth. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
- Step Four: Increase heat to medium. Add beans and cook another 5 minutes.
- Step Five: Stir in remaining salsa verde, salt and pepper. Remove from heat and let stand for 10 minutes. Stir before serving. Top with green onions and lime, desired.
Equipment Needed
You don’t need much equipment to make this Salsa Verde chicken soup (and that’s why I love it!). But if you’re looking for reliable kitchen equipment that’ll see you through years of soup-making, I’ve got you covered.
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What to Serve with Salsa Verde Chicken Soup
I love serving this Salsa Verde chicken soup with a hunk of bread or a tasty side salad. Any of these delicious dishes will work perfectly with this comforting recipe.
Recipe Tips and Tricks
- If you find that the soup is too spicy once it’s done, adding in lime juice should help. The acidity of the lime juice cuts through a lot of the spice, making it a perfect remedy for overdoing it!
- Don’t blast the soup with heat once it’s come to a boil. You want to respect the short simmer on this soup as it’ll stop the beans from going mushy.
- Don’t skimp on seasoning the chicken. If you don’t want bland meat, make sure you season both sides of the chicken thoroughly!
Variations and Substitutions
- If you want to make this recipe fully vegan or vegetarian, just take the chicken out of the mix!
- Although salsa verde is spicy on its own, you can dial up the spice even further with chili flakes or a hint of cayenne pepper. Just be careful and go light to avoid overwhelming the other ingredients.
- I love this as a standard chicken soup, but you can replace chicken with ground turkey or turkey strips for a slightly different vibe!
Storage Instructions
This soup stores extremely well in an airtight container in the fridge for 3-5 days.
When you need to reheat it, just add a tiny bit of chicken stock and put it on the stovetop until it’s bubbling hot.
If you’re putting it in the microwave, reheat it carefully in 30-second increments until it’s fully warmed-through.
Can I Freeze?
You can absolutely freeze this Salsa Verde chicken soup!
Just wait for it to cool, then place the soup into airtight containers or freezer bags.
They should stay safe to eat for up to 3 months (but make sure you label the bags or containers just in case!).
Soup Recipes
- Bean with Bacon Soup
- Rosemary Chicken Noodle Soup
- Chicken Fajita Soup
- Chicken and Lime Soup
- Garden Salsa
- Chipotle Chicken Soup
- Chicken Tortilla Soup
- Greek Chicken Orzo Soup
- Very Veggie Chicken and Rice Soup
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Salsa Verde Chicken Soup
Ingredients
- 1 tbsp extra virgin olive oil
- 1 boneless skinless chicken breast cut into small cubes
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup salsa verde divided
- 2 cups chicken broth
- 1 can white kidney beans 540ml can, drained and rinsed
- 2 green onions sliced, for garnish
- lime wedges for garnish
Instructions
- Heat olive oil in a medium pot over medium-high heat. Season chicken with salt and pepper. Add chicken to pot and cook, stirring occasionally until golden, but not cooked through (2 to 3 minutes).
- Add ½ cup salsa verde and scrape up any bits from the bottom of the pot. Cook 1 minute.
- Add broth. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
- Increase heat to medium. Add beans and cook another 5 minutes.
- Stir in remaining salsa verde, salt and pepper. Remove from heat and let stand for 10 minutes. Stir before serving. Top with green onions and lime, desired.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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