Salsa Verde Chicken Soup is a quick, weeknight soup that is full of flavor. Using prepared chicken and salsa verde makes it super fast. If you have leftover salsa, I included 14 ways to use it to make weeknight cooking more flavorful.
Sometimes you need a quick and easy dinner that will make the whole family happy including the cook. I love having meals in my repertoire that I know I can use when I am super busy during the week. The best part about this Salsa Verde Chicken Soup is it tastes better the next day so send it in everyone's lunches. It's like cooking and meal prepping all in one.
This recipe is endlessly forgiving. Use any canned beans you have in the house, and feel free to cut up any veggies you need to get rid of. Carrots and peppers would be great sauteed with the onions. Clean that fridge out while also adding nutrients to your family's meals. I like to grab a rotisserie chicken for this and I always have salsa verde on hand. If you like turkey try this Healthy Turkey Chili.
Ingredients
- shredded cooked chicken - I used a store-bought rotisserie chicken. If you prefer to cook your own chicken I suggest sauteeing chicken thighs on the stove top first until fully cooked then add those to the soup.
- onion
- cumin
- canned beans - I used black and pinto beans
- chicken broth - gluten free if needed
- salsa verde
- butter
- salt and pepper
- toppings: avocado, Mexican cheese, cilantro, sour cream, red onion, jalapeno
Instructions
- Saute diced onion in 1 tablespoon butter for about 5 min. Add the cumin and stir.
- Add all other ingredients and bring to a boil, let simmer on low just until flavors start to marry, about 10 minutes.
- Serve hot with lots of toppings.
How do I Store Leftover Soup?
You can store leftover Salsa Verde Chicken Soup in a jar with a tight-fitting lid or a plastic container in the refrigerator for up to three days. Just reheat in the microwave and be sure to add those toppings.
You could also make a double batch and put it in the freezer. I like to store soups in freezer bags laying flat so they don't take up a lot of room.
15 Ways to Use Salsa Verde
- with nachos
- on fish tacos
- as a dip for quesadillas
- in chicken enchiladas
- with scrambled eggs
- on the side of this Herbed Skirt Steak or as a marinade for meat
- on a cheeseburger
- in a Mexican dressing
- in black beans
- mix into rice
- on top of Cheesy Quinoa Stuffed Peppers with Broccoli
- in Taco Soup with Sweet Potatoes
- in a Mexican Rice Bowl
- on top of a baked potato with cheese
- on top of pork tenderloin
Chicken Soup with Salsa Verde
Ingredients
- 1 cup shredded cooked chicken
- 1 medium onion diced
- 1 tablespoon cumin
- 2 14 oz . cans beans I used 1 pinto and 1 black, rinsed
- 3 cups chicken stock gluten free
- 1 cup salsa verde
- 1 tablespoon butter
- salt and pepper to taste
- Toppings:
- avocado cheddar or Monterey jack cheese, sour cream, cilantro
Instructions
- Saute diced onion in 1 tablespoon butter for about 5 min. Add cumin and stir.
- Add all other ingredients and bring to a boil.
- Let simmer on low just until flavors start to marry, about 10 minutes.
- Serve hot with lots of toppings.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Photos from Shutterstock.
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