Crockpot or Instant Pot Salsa Verde Chicken Soup is loaded with shredded chicken, beans, corn, and tangy salsa. Just toss it all in the slow cooker, no prep needed!
author’s note
A Jar Of Salsa Verde & Dinner Is Basically Done!
I love a dinner that takes barely any effort but still has everyone excited to eat. This salsa verde chicken soup is exactly that! Everything goes straight into the slow cooker, there’s no sautéing first, and a jar of salsa verde does most of the work.
I keep mine mild so my kids can enjoy it too, then finish it with fresh lime and cilantro. It’s such a simple soup, but there’s so much flavor in every bite!
And the toppings! I love lots of freshly grated cheese, a big spoonful of sour cream, and plenty of tortilla strips. The cheese gets all melty, the sour cream makes the broth a little creamy, and that crunch on top is the best. Definitely don’t skip those!
Salsa Verde Chicken Soup Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Chicken thighs | My first choice for tender, flavorful chicken. Breasts work in the slow cooker too; cut each into 3–4 pieces as directed. I’ve only tested thighs in the Instant Pot. |
| Salsa verde | I use Herdez Mild Salsa Verde. Choose one you enjoy because it provides a lot of the soup’s flavor and heat. Homemade works too! |
| Chicken stock | Use a high-quality, flavorful chicken stock like Swanson. |
| Black beans | Drain and rinse before adding. Pinto beans also work. |
| Southwestern corn | Add the entire can, including the liquid. Fire-roasted corn is another great option. |
| Lime & cilantro | Stir these in after cooking for the freshest flavor. Start with 2 tablespoons of lime juice, taste, and add more if needed. |
Variations
Creamy option: For a creamy version, add 4 ounces of very soft cream cheese (full fat) after removing the chicken to shred. Let it melt, then whisk until smooth. Add the chicken, lime, and cilantro back in once the cream cheese is fully incorporated.
Featured Comment
“Tried this tonight and my husband and I loved it!! Going in the recipe book so I can use it over and over!”
– Sarah
chelsea’s recipe tip
Favorite Salsa Verde Soup Toppings
- Cheese: Pepper-jack is my favorite, but Mexican blend or sharp Cheddar work too.
- Avocado: Diced avocado adds creaminess, or try a scoop of guacamole.
- Cilantro & Lime: Both are in the soup, but add extra to your bowl if you love them.
- Tortilla Strips: A handful of fried or pre-packaged strips makes it taste like a true chicken tortilla soup.
- Sour Cream: Use low-fat, fat-free, or regular. Mexican crema is also delicious.
Quick Tip
Making tortilla strips is easy! Cut extra-thin corn tortillas into strips. Fry in hot oil (375°F) for 20-30 seconds per side until golden. Use a slotted spoon to lift them out and drain on paper towels. Sprinkle with salt and let cool.
Storage
Salsa Verde Soup Recipe Leftovers?
This soup (without the toppings) stores well for 3-5 days in an airtight container in the fridge. Reheat gently over medium heat on the stovetop. You’ll likely need to add in an additional splash of chicken stock to slightly thin the soup. It does thicken as it sits and is stored.
More Easy Crockpot Recipes:
Crockpot Salsa Verde Chicken Soup
Video
Equipment
- 6-quart Crock-Pot 5 or 6-quart, or Instant Pot
Ingredients
- Cooking spray
- 1 pound boneless, skinless chicken thighs or breasts—see note 1
- 3 cups chicken stock or broth, see note 2
- 1 cup salsa verde see note 3
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can southwestern corn or fire-roasted corn, undrained
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper
- 2 teaspoons minced garlic optional
- 1 to 2 limes
- 1/4 cup finely chopped cilantro
- Toppings as desired see note 4
Instructions
- Spray a 5 to 6-quart slow cooker or Instant Pot insert with cooking spray.
- Slow Cooker: Trim the fat from chicken thighs or breasts (if using breasts, cut each breast into 3–4 pieces). Add to slow cooker along with the rest of the ingredients up until the “Add Later” ingredients. Season to taste with salt and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper). Stir and cook on high for 3–5 hours or low for 5–7 hours or until chicken is cooked through and shreds easily.
- Instant Pot: Trim the fat from chicken thighs or breasts (if using breasts, cut each breast into 3–4 pieces). Add to the pot along with the rest of the ingredients up until the “Add Later” ingredients. Season to taste with salt and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper). Stir and add lid. Make sure valve is set to sealed and cook on manual for 10 minutes. Let pressure release naturally for 7 minutes, then manually release the rest of the pressure.
- Remove chicken to a separate bowl and shred with two forks. Add shredded chicken back into the soup, along with 2 to 3 tablespoons lime juice and cilantro. Stir through and taste, adjusting any seasonings to taste (salt, pepper, cumin, or chili powder—there’s a bit of variance based on the salsa verde used).
- Ladle soup into bowls. Top soup bowls with your desired toppings—freshly grated pepper-jack or Cheddar cheese (I love lots of it!), a dollop of sour cream, extra lime, extra cilantro, a chopped avocado, and/or tortilla strips.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love no brainer soups like this, and I love salsa verde! I’ve been putting it on my eggs every morning lately. SO good. also Chelsea, “optional toppings of avocado, sour cream, cilantro, and lime juice”?? not optional. 🙂 🙂
Yay, I love finding new slow cooker recipes especially during this time of year. The flavors in this soup sound so good, such an awesome idea to add the salsa verde in here! And that picture is stunning and makes me want to dive right in! Pinning 🙂
Love how easy and flavorful this recipe is! I could cook in my slow cooker every day this time of year 🙂
YUM!!! My mouth is watering, I want a bowl of this soup for lunch! I love the flavors in salsa verde!!
THis just reminds me I never use a slow cooker, and have NO idea why!? Salsa verde is a great flavor for soup! Added to soup collection. Hope all the soup helps everyone get better 😉 Thanks, Chelsea!
I’m always looking for new fall soup recipes and love the combination of flavors in this one. And the fact that it is slow cooker is even better!
It NEEDS to cool off here because I want soup for dinner!! LOVE this, pinned!
Salsa verde is one of my favorite things because those tomatillos are SO delicious! I’ve been under the weather and this soup is just what I need, and I love that it’s made in a slow cooker! Pinning. 🙂
I love salsa verde and even like that it’s green! This soup is definitely going on my meal plan soon!
What a colorful and beautiful soup! These flavors are delicious!