This Salsa Verde Chicken Soup is an easy crock pot recipe that’s cozy, tangy, and full of flavor. Tender shredded chicken, sweet corn, and beans simmer in a delicious salsa verde broth — the perfect balance of comfort and freshness.
WHY YOU’LL LOVE THIS SALSA VERDE CHICKEN SOUP
Super easy: This is the best kind of dinner – a dump-and-go recipe where you just add everything to the slow cooker and let it do all the work.
Healthy and hearty: Packed with protein, fiber, and hidden veggies, this soup doesn’t just taste good – it’s also good for you. Make it even healthier with fresh toppings like diced avocado, chopped cilantro and fresh lime juice.
Perfect weeknight meal: Family-friendly and makes great leftovers. Just set it and forget it.
Customizable: Use mild or medium salsa verde depending on your spice level. This soup has a mild spice to it, but you can easily adjust the spice level by using more chipotle chili pepper seasoning for extra spice or omitting it altogether for anyone extra sensitive to spice.
INGREDIENTS
- Chicken breast – Lean, tender, and perfect for shredding after slow cooking.
- Salsa verde – The star of the recipe — tangy, mildly spicy, and full of flavor. Use either homemade, or for a quicker option, store-bought works just fine. Look for it near the salsas or international aisle.
- Chicken broth – Forms the flavorful base. If you can, choose a better quality one for the best flavor.
- Beans (black or white) – Black, cannellini or navy beans all work great in this soup. Choose your favorite! Just be sure to drain and rinse them before adding to the crock pot.
- Veggies – Corn, spinach and either zucchini or squash (both work well) add some extra nutrition to the soup.
- Seasonings – Minced garlic, cumin, smoked paprika, chipotle chili pepper powder and salt all add to the delicious flavor of the soup.
- Limes – If there’s one topping I suggest you don’t skip, it’s fresh lime juice. Squeeze about half a lime into each bowl before serving. It pairs so well with the other flavors in the soup.
- Topping suggestions – Other toppings that work really well in this soup are fresh chopped cilantro, crushed tortilla chips, diced avocado and your favorite shredded cheese or queso fresco.
STEP-BY-STEP INSTRUCTIONS
Add all ingredients to the slow cooker EXCEPT the spinach and lime juice. Cook on high for 3-4 hours or low for 6-7 hours, until chicken is tender and shreds easily. A note about the zucchini and squash – if you prefer them more firm and not too mushy, then add it to the crock pot during the last hour of cooking. Adding it in the beginning is fine, but it will just be extra soft in texture (more stew-like).
Remove chicken to a plate and shred with two forks. Add chicken back to slow cooker.
Add the spinach and stir until it starts to wilt. Ladle into a bowl and squeeze ½ lime into each bowl. Stir and add your favorite toppings! Fresh chopped cilantro, avocado slices, crushed tortilla chips and shredded cheese are all great options.
TIPS & NOTES
Add rice or orzo: To make it more filling, stir in ½ cup cooked rice or orzo at the end — it turns into a hearty meal in a bowl.
For more firm zucchini/squash – If you don’t want your zucchini or squash to be too soft, you can add it to the crock pot during the last hour of cooking. Adding it in the beginning is fine, but it will be extra soft in texture (more stew-like).
Make it spicier: Stir in diced jalapeño, a pinch of cayenne, add extra chipotle chili pepper powder or use medium/hot salsa verde.
Brighten before serving: The squeeze of lime juice at the end really lifts the flavor. Don’t skip this step!
STORAGE
Refrigerate: Up to 4 days in an airtight container.
Freeze: Up to 2 months. Let it cool completely before freezing.
Reheat: Warm gently on the stove or microwave; add a splash of broth if it thickens.
Crock Pot Salsa Verde Chicken Soup
Ingredients
- 1-1½ lbs chicken breast
- 4 cups chicken broth
- 2 cups salsa verde homemade or store-bought
- 1 can (15oz) black beans OR cannellini beans drained and rinsed
- 1 cup corn frozen, fresh or canned
- 1 medium zucchini OR squash halved and cut into ½ inch slices
- 1 tbsp garlic minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp chipotle chili pepper powder
- ½ tsp salt
- 1-2 cups fresh spinach roughly chopped
- 2 limes
Optional Toppings:
- diced avocado
- fresh cilantro
- crushed tortilla chips
- shredded cheese
Instructions
- Add all ingredients to the slow cooker EXCEPT the spinach and lime juice. A note about the zucchini and squash – if you prefer them more firm and not too mushy, then add it to the crock pot during the last hour of cooking. Adding it in the beginning is fine, but it will just be extra soft in texture (more stew-like).
- Cook on high for 3-4 hours or low for 6-7 hours, until chicken is tender and shreds easily.
- Remove chicken to a plate and shred with two forks. Add chicken back to slow cooker.
- Add the spinach and stir until it starts to wilt. Ladle into a bowl and squeeze ½ lime into the bowl. Stir and add your favorite toppings or serve as is! Fresh chopped cilantro, avocado slices, crushed tortilla chips and shredded cheese are all great options.
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Nutrition
Thank you for your recipe :) It’s in the crockpot as I speak. I can tell it’s going to be delicious!
I had 2 – 8 oz bottles of salsa Verde in my pantry since Thanksgiving, so this recipe was perfect for me. The only difference was, I didn’t have, beans or limes. So I substituted diced yellow potatoes and lemon…oh, and I added a bay leaf.
I love the substitutions you made! This recipe is super easy to customize based on what you have on hand, so I love that you still tried it. I think I’ll try the bay leaf next time. I bet that flavor will go really well with the rest of the soup. I hope you enjoy it! Thank you so much for sharing what you did. :)