Description
Easy Salsa Verde Chicken Soup is a zesty and nourishing dish that comes together effortlessly on the stove, in the slow cooker, or in an Instant Pot. Packed with chunks of tender chicken, sweet corn, and tangy salsa verde, this soup is perfect for busy weeknights or meal prep days. Topped with your favorite garnishes, it’s hearty, flavorful, and fully customizable.
Ingredients
- 1 tsp minced garlic (freshly minced for best flavor)
- 1/2 cup fresh cilantro (chopped, for garnish)
- 1 lb boneless, skinless chicken breasts (cut into 1-inch chunks)
- 1 green bell pepper (diced into 1/2-inch pieces)
- 1/2 tsp black pepper
- 1/2 tbsp lime juice (Meyer lemons also work well)
- 1/2 white onion
- 1/2 tsp chili powder
- 30 oz canned corn (drained well)
- 1 cup salsa verde (I recommend Herdez for a mild flavor)
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 32 fl oz chicken broth
Instructions
1. Add all ingredients except for the fresh cilantro to a soup pot.
2. Bring the mixture to a boil on high heat.
3. Once boiling, cover the pot and reduce to medium or medium-high heat. Simmer for 20 to 25 minutes.
4. Remove chicken from the pot, shred or chop it into bite-sized pieces, then return it to the soup.
5. Stir in chopped fresh cilantro. Taste and adjust salt as needed.
6. Ladle soup into bowls and top with optional garnishes such as cheese, avocado, jalapeno, sour cream, or tortilla chips.
7. For the slow cooker version: Place chicken on the bottom, add remaining ingredients (except cilantro), and cook on high for 3–4 hours or low for 6–8 hours.
8. Shred the chicken, return to the slow cooker, stir in cilantro, and adjust salt to taste.
9. For the Instant Pot version: Add all ingredients except cilantro, seal lid, and pressure cook on high for 10 minutes.
10. Let pressure naturally release for 10 minutes, then quick release. Shred chicken, stir in cilantro, and adjust salt.
11. Serve hot and enjoy with your favorite toppings.
Notes
Optional toppings such as avocado, jalapeno, sour cream, or tortilla chips can enhance the flavor and texture of the soup.
Salsa verde brands vary in spice level—start with a mild one and adjust to taste.
To lower the fat content, swap sour cream for nonfat Greek yogurt or omit entirely.
Great for meal prep—leftovers store well in the fridge for up to 4 days or can be frozen for later.