Salsa Verde Chicken Soup

Salsa Verde Soup topped with cilantro, green onion, avocado, cheese, Greek yogurt, and homemade tortilla strips.

4.80 from 10 votes

This Easy Salsa Verde Chicken Soup recipe is full of veggies and full of FLAVOR! And the best part? It comes together super fast in your pressure cooker, slow cooker, or stovetop! The perfect warm and comforting weeknight meal that your whole family will love.

Prep Time15

Cook Time15

Time for IP to come to pressure10

Total Time40

Course: dinner, Dinner | Lunch, Lunch, Soup

Cuisine: Mexican

Diet: Gluten Free

Servings:

Calories: 390kcal

Author: Nancylynn

Ingredients

2 teaspoons extra virgin olive oil WW sub cooking spray
1 yellow onion chopped
1 pound boneless skinless chicken thighs, breasts, or tenderloins
2 Tbsp salt free taco seasoning
2 cups salsa verde
4-6 cups low sodium chicken broth I would start with 4 and add extra if you like a brothier soup
1 cup white beans, drained (black beans would be yummy if you prefer that) (not following 21df? Use the whole can!)
1 cup frozen corn or sub more beans
3 cups frozen cauliflower rice
2 Tbsp lime juice juice from one lime
2 cups chopped kale if you buy the bagged, pre-chopped kale, pick out the tough stems (can sub zucchini)
1/2 cup cilantro leaves and stems, finely chopped (optional but omggggg)
salt, optional
Optional toppings: corn tortillas made into tortilla strips, chopped avocado, plain Greek yogurt, shredded cheddar or pepper jack cheese, and green onions.

Instructions

Slow Cooker:

Add olive oil, onion, chicken, salt free taco seasoning, cauliflower rice, salsa verde, chicken broth, beans and corn to the crock pot. Cook for 4-6 hours on high or 6-8 hours on low.
After cook time, remove chicken and shred using 2 forks, then stir shredded chicken back into the soup.
Add in chopped kale, lime juice, and cilantro (optional). Place lid on crock pot. Let greens wilt. Taste and adjust seasoning and add salt, if needed.
Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar, monterey jack cheese, pepper jack cheese, green onions and or more cilantro.

Instant Pot:

Set Instant Pot to saute and heat olive oil. Add in onion and saute until fragrant, about 2 minutes. Stir in chicken, salt free taco seasoning, cauliflower rice, salsa verde, chicken broth, beans, and corn. Cook for 15 minutes on manual high pressure.
After cooktime, do a quick release. Remove chicken and shred using 2 forks, then stir shredded chicken back into the soup.
Add in chopped kale, lime juice, and cilantro (optional) . Let greens wilt. Taste and adjust seasoning and add salt, if needed.
Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar or pepper jack cheese, green onions and or more cilantro.

Stovetop

Heat a large pot or dutch oven over medium-high heat. Add in onion and saute until fragrant, about 2 minutes. Add in chicken, salt free taco seasoning, salsa verde, and chicken broth. Bring to a boil.
Lower heat, add in cauliflower rice, beans, and cover. Simmer for 20 minutes.
Remove chicken and shred using 2 forks, then stir shredded chicken back into the soup.
Add in chopped kale, lime juice, and cilantro (optional) . Let greens wilt. Taste and adjust seasoning and add salt, if needed.
Top with homemade tortilla strips, avocado, plain Greek yogurt, shredded cheddar or pepper jack cheese, green onions and or more cilantro.

How to make tortilla strips

Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with salt. Bake for 10-15 minutes or until tortillas are crispy.
Enjoy with soup.

Notes

21 Day Fix: 1 RED, 2 GREEN, 1 YELLOW 1/2 TSP plus toppings (per serving)

WW: ZERO points plus toppings (per serving) using chicken breasts or tenderloins; 3 points plus toppings (per serving) using chicken thighs [Calculated without optional toppings and using cooking spray instead of olive oil]

Meal Prep and Storage

To Prep Ahead: This soup is even better the next day, so I love the idea of prepping it a day or so ahead or even for weekly lunches. Just cook soup, let it cool, then place it in an airtight container in the refrigerator for up to 4 days.

Rather ingredient prep? Chop your onion and kale. Prep the salt free taco seasoning and place it in a jar until you are ready to use.

To Store: Place leftover soup in an airtight container (mason jars work great) and keep in the refrigerator for up to 4 days.

To Freeze: Freeze leftover soup in freezer safe containers or Souper Cubes, leaving room at the top of the container for expansion. Keep frozen for up to three months.

To Reheat: Love reheating soup right on the stove, but you can also microwave it, too!

Nutrition