Introduction

This Crockpot Salsa Verde Chicken Soup is a comforting and flavorful dish perfect for any day of the week. Packed with tender chicken, beans, and a tangy salsa verde base, it’s an easy slow cooker recipe that warms you from the inside out.

Crockpot Salsa Verde Chicken Soup Recipe - Recipe Image

Ingredients

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)
16 ounces salsa verde (1 jar)
4 cups chicken broth
2 tablespoons honey
1 lime (juice of)
Sour cream (for serving)
Shredded cheddar cheese (for serving)
Chopped cilantro (for garnish)
Tortilla chips (for serving)

Instructions

Step 1: Place the diced onion in the bottom of a large slow cooker. Arrange the chicken breasts on top of the onion, then sprinkle the minced garlic, cumin, oregano, and salt evenly over the chicken.
Step 2: Add the diced green chiles, great northern beans with their juices, and salsa verde. Pour the chicken broth over everything. Cover the slow cooker and cook on high for 3-4 hours or on low for 4-6 hours.
Step 3: When cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker, then stir in the lime juice and honey. Mix well and sprinkle with chopped cilantro.
Step 4: Serve the soup hot, topped with sour cream, shredded cheddar cheese, and tortilla chips as desired.

Tips & Variations

For extra heat, add chopped jalapeños or a dash of hot sauce before cooking.
Substitute great northern beans with cannellini or black beans for a different texture.
If you prefer thicker soup, mash some of the beans before adding the shredded chicken back in.
Use chicken thighs instead of breasts for juicier meat and richer flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until hot throughout. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

It’s best to use thawed chicken breasts for even cooking. If using frozen, increase the cooking time and ensure the chicken reaches a safe internal temperature.

Is this soup spicy?

This soup has a mild to moderate heat due to the salsa verde and green chiles, but you can adjust spice levels by adding extra chili peppers or hot sauce if you prefer more heat.

Crockpot Salsa Verde Chicken Soup Recipe

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★★★★★

4.7 from 96 reviews

A hearty and flavorful Crockpot Salsa Verde Chicken Soup featuring tender shredded chicken, green chiles, beans, and tangy salsa verde. Perfect for a comforting meal with easy slow cooker preparation and customizable toppings like sour cream, cheddar cheese, cilantro, and crunchy tortilla chips.

Author: Bella
Prep Time: 15 minutes
Cook Time: 3-6 hours
Total Time: 3 hours 15 minutes to 6 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: Mexican-American

Ingredients

Scale

Main Ingredients

1 large onion, diced
2 pounds boneless, skinless chicken breast
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
1 (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
Juice of 1 lime

Toppings

Sour cream
Shredded cheddar cheese
Chopped cilantro
Tortilla chips

Instructions

Prepare the base: Place the diced onion at the bottom of a large 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 for flavor infusion.
Add remaining ingredients: Pour in the diced green chiles, great northern beans including their juices, and salsa verde over the chicken. Then, pour the chicken broth on top. Secure the lid tightly on the slow cooker.
Slow cook the soup: Cook on high heat for 3-4 hours or on low heat for 4-6 hours. This allows the chicken to become tender and the flavors to meld perfectly.
Shred the chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the crockpot and stir it in.
Finish the soup: Mix in the fresh lime juice and honey to brighten and balance the flavors. Sprinkle chopped cilantro on top for added freshness.
Serve with toppings: Ladle soup into bowls and offer toppings such as sour cream, shredded cheddar cheese, and tortilla chips so everyone can customize their bowl.

Notes

For a spicier soup, add chopped jalapeños or use spicy salsa verde.
Great northern beans can be substituted with cannellini or pinto beans if preferred.
Adjust the salt according to taste or use low-sodium chicken broth for a healthier option.
This soup freezes well; store leftovers in airtight containers for up to 3 months.
For added texture, garnish with fresh diced avocado or sliced radishes.

Keywords: Crockpot chicken soup,Salsa verde chicken soup,slow cooker chicken soup,green chile chicken soup,easy crockpot recipes,comfort food soup