Crockpot Salsa Verde Chicken Soup

4.88 from 8 votes

Crockpot Salsa Verde Chicken Soup is packed with flavor—shredded chicken, beans, corn, and zesty salsa. Just toss it all in the slow cooker, and you’re set!

Prep Time10

Cook Time5

Total Time5 10

Course: Dinner, Soup

Cuisine: Mexican

Keyword: Salsa Verde Chicken Soup

Servings: servings

Author: Chelsea Lords

Cost: $17.83

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

Add Later

1 to 2 limes
1/4 cup finely chopped cilantro
Toppings as desired see note 4

US - Metric

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.

Video

Notes

Note 1: I definitely prefer chicken thighs—the meat is much more tender and flavorful, but breasts will work too. Cut breasts into smaller pieces so they’ll cook in time. (I have only tested thighs in the Instant Pot.)

Note 2: Chicken stock has more flavor than broth, but either will work. I highly recommend Swanson’s chicken stock in this soup!

Note 3: You can use homemade salsa verde or store bought. I use Herdez Mild Salsa Verde, and the kids love this soup! The salsa verde is a big component for flavor and the major contributor of heat, so be sure to use a tasty salsa verde with a heat level you enjoy!

Note 4: Optional toppings: sour cream, additional fresh lime or cilantro, fresh avocado, pepper-jack or sharp Cheddar cheese, and/or tortilla strips.

Storage: This soup (without toppings) stores well in an airtight container in the fridge for 3–5 days. Reheat gently over medium heat on the stovetop. You’ll likely need a splash of chicken stock to slightly thin the soup.

Nutrition