salsa verde soup has totally bailed me out on those I-don’t-know-what-to-make weeknights. You know, you’re craving something cozy but still want it to taste amazing (maybe a bit surprising). I used to grab the same old chicken noodle soup, but honestly, I got bored fast. Then I stumbled on this bright, zesty wonder and my soup routine was saved. If you vibe with warm, quick dinners or maybe you just want to shake up your meal prep, you gotta try this! Oh, and if you’re already in love with soups, you might wanna check out my favorites like this creamy tuscan chicken soup or browse keto soup heaven for more inspiration. 
What is Authentic Salsa Verde?
Let’s talk salsa verde for a hot second. This isn’t just any green sauce—well, yeah, it’s green, but it’s totally different from your basic red salsa. Authentic salsa verde is light, tangy, sometimes even sparkling (if taste buds could sparkle)—seriously. It’s usually made from roasted tomatillos, a handful of zesty limes, a punch of garlic, and somewhere lurking is cilantro doing its thing. A lot of the time, it’s the backbone of classic Mexican dishes, but I honestly love it best when it’s the star of a big, comforting bowl. Not too spicy, not too bland, just that perfect middle ground with a flavor kick that gently wallops you. Making it from scratch feels like a flex but you can totally use a jar and no one will judge. I promise on my favorite soup mug.
“I grew up eating red salsa but… salsa verde just woke up my taste buds. This soup is now my comfort food!” – Ana S.
Lets Talk About the Ingredients You Need to Make This Recipe
Alright, we’re getting into it. Nothing wild here but every single thing matters. You’ll need chicken breast or thigh (I usually go for the thigh because it can take a beating in the pot and stays juicy), a big jar of salsa verde (store-bought or homemade), chicken broth, onion, a couple cloves garlic, canned green chilies (they add that extra something, trust me), and a little cumin for flavor magic. Grab some lime and cilantro for a final zingy top-off. Cheese is totally optional—but in my opinion, cheese is never a bad idea. Don’t sweat it if you’re missing one thing. You can sub turkey, or even beans if you run out of chicken (I’ve done both, in emergency tortilla-less Tuesday style). Try it with low-carb tortillas for a nice twist. See what I mean? Flexible.
How to Make This Salsa Verde Chicken Soup in the Slow Cooker
This is where things get so easy, you could almost nod off while it cooks. Just toss everything in the slow cooker (I mean everything except the garnishes—duh). Chicken, salsa verde, broth, onions, garlic, chilies, cumin—pile it in. Set it on low for about 6 hours or high for roughly 3, depending on how urgent your dinner situation is. Once the chicken’s tender, shred it right in the pot with two forks (or use your favorite gadget). Squirt in some fresh lime and scatter chopped cilantro like you’re seasoning with love. Serve it up, let those smells waft, and mentally high-five yourself for barely lifting a finger. That’s it.
Easy and Full of Flavor: Salsa Verde Chicken Soup
So…here’s why people rave about salsa verde soup (and why I make it almost weekly when winter drags on). The tang from those tomatillos, the mild heat from the chilies, all tangled up with shredded chicken—it’s practically a five-star restaurant in a bowl but in your pajamas.
Heck, sometimes I double the recipe because it never lasts more than a day or two in my fridge. Honestly, if you pair it with some crispy keto crackers, or just top it with extra sliced avocado, it feels like the best dinner party you never planned for. Simple, but bursting with that magic Mexican zest. Give it a try and I bet you’ll become a convert (warning: may cause soup obsession).
If you’re into other flavors, you’ve got to see this keto chicken tortilla soup for a delicious low-carb fix, too.
More Delicious Soup Recipes to Love
Oh, you thought salsa verde soup was the only comfort dish in town? No chance. Give your taste buds a tour, seriously. Skip the boring instant noodles and try:
- Keto Chicken Tortilla Soup for ultimate flavor (it’s a stunner)
- Creamy Tuscan Chicken Soup loaded with veggies and rich creaminess
- Try browsing my whole soup keto collection for spicy, creamy, and down-right wholesome bowls
- Or go bold with classic beef and veggie soup—never lets me down
One spoonful, then you might never go back to canned soup again. Shake up your meal routine—life’s short!
Common Questions
Is salsa verde soup very spicy?
Not really! Most jarred salsa verde is tangy and mild. If you like heat, add a diced jalapeño.
Can I make this vegetarian?
Of course. Use white beans or chickpeas instead of chicken. Vegetable broth works, too.
What toppings do you love for this?
Avocado, shredded cheese, extra cilantro, even crushed tortilla chips if you’re not watching carbs.
Can I freeze leftovers?
Yup. Cool it first, portion in containers, freeze up to 2 months.
Does this work with leftover chicken?
A thousand times yes. Just add it in at the end to warm up—don’t let it overcook.
Cozy Green Goodness in a Bowl
If you’re looking for a soup that’s wild on flavor and low on fuss, this is the one. From my kitchen to yours, salsa verde soup is my go-to hero for tired nights (or meal-prep Sundays). And if you want an expert spin or a few different ideas, you gotta check out Salsa Verde Chicken Soup – All the Healthy Things for a step-by-step guide, or maybe try Salsa Verde Chicken and Rice Tortilla Soup for another cozy twist, and even get inspired by this Plant-Based Salsa Verde Soup if you want to keep things vegan. Give it a whirl, then let me know if it knocks your socks off the way it did mine. You seriously won’t regret it!
Salsa Verde Chicken Soup
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs Thighs are juicier and recommended.
- 1 jar salsa verde Store-bought or homemade.
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can canned green chilies Adds extra flavor.
- 1 tsp cumin For flavor.
Garnishes
- 2 tablespoons fresh lime juice To add a fresh zing.
- ¼ cup chopped cilantro For topping.
- optional shredded cheese For additional richness.
- optional sliced avocado For a creamy finish.
Instructions
Preparation
- In a slow cooker, add the chicken, salsa verde, chicken broth, chopped onion, minced garlic, canned green chilies, and cumin.
- Stir the ingredients to combine, making sure the chicken is submerged in the liquid.
Cooking
- Set the slow cooker to low for about 6 hours or high for approximately 3 hours.
- Once the chicken is tender, shred it using two forks directly in the pot.
- Squirt in the fresh lime juice and sprinkle the chopped cilantro on top.
- Serve the soup hot, and enjoy!