Introduction

This Crockpot Salsa Verde Chicken Soup is a comforting and flavorful dish perfect for busy days. With tender chicken, creamy beans, and a tangy salsa verde base, it’s easy to prepare and full of wholesome ingredients. Let your slow cooker do the work while you enjoy a hearty, zesty meal.

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. Lay 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 including their juices, and salsa verde. Pour in the chicken broth. Cover with the lid and cook on high for 3-4 hours or on low for 4-6 hours.
Step 3: When cooking is complete, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot, then stir in the lime juice and honey. Sprinkle chopped cilantro on top.
Step 4: Serve the soup topped with your choice of sour cream, shredded cheddar cheese, and tortilla chips for added texture and flavor.

Tips & Variations

For a spicier kick, add a chopped jalapeño or a pinch of crushed red pepper flakes.
Swap great northern beans with cannellini or pinto beans for a different texture.
Use low-sodium chicken broth to control the salt level in the soup.
Leftover soup can be blended slightly for a creamier consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work great and can add more flavor and tenderness to the soup. Adjust cooking time if needed to ensure they are fully cooked.

Is it possible to make this soup without a slow cooker?

Absolutely. You can prepare this recipe in a large pot on the stove. Simmer on low heat for about 1 to 1.5 hours until the chicken is cooked through and flavors meld together.

Crockpot Salsa Verde Chicken Soup Recipe

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★★★★★

4.8 from 75 reviews

A hearty and flavorful Crockpot Salsa Verde Chicken Soup combining tender shredded chicken, zesty salsa verde, and creamy beans. This comforting slow-cooked soup is perfect for an easy weeknight meal, garnished with fresh lime juice, chopped cilantro, and your favorite toppings like sour cream, shredded cheddar cheese, and crunchy tortilla chips.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 3-6 hours
Total Time: 3 hours 10 minutes to 6 hours 10 minutes
Yield: 6–8 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
4 ounce can diced green chiles (1 small can)
31 ounces great northern beans (2 cans, including juices)
16 ounces salsa verde (1 jar)
4 cups chicken broth
2 tablespoons honey
1 lime, juiced

Toppings

Sour cream, for serving
Shredded cheddar cheese, for serving
Chopped cilantro, for garnish
Tortilla chips, for serving

Instructions

Layer ingredients in the slow cooker: Place the diced onion at 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 pieces.
Add remaining ingredients and cook: Pour in the diced green chiles, great northern beans with their juices, salsa verde, and chicken broth over the chicken. Cover with the lid, and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is fully cooked and tender.
Shred chicken and mix flavors: Remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the soup. Stir in the fresh lime juice and honey to brighten and balance the flavors. Garnish with chopped cilantro.
Serve with desired toppings: Ladle the soup into bowls and top with your choice of sour cream, shredded cheddar cheese, and crunchy tortilla chips for added texture and creaminess.

Notes

For thicker soup, mash some of the beans before adding the shredded chicken back to the crockpot.
You can substitute chicken thighs for a juicier texture.
Adjust the spiciness by adding extra diced green chiles or a pinch of cayenne pepper.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Serve with warm corn or flour tortillas for a complete meal.

Keywords: Crockpot salsa verde chicken soup, slow cooker chicken soup, easy chicken soup, Mexican chicken soup, green chile chicken soup