30-Minute Chicken Verde Soup
Chicken Verde Soup is a bright, brothy weeknight dinner that comes together in about 30 minutes. The jarred salsa verde handles all the tomatillo roasting and chile blending, so you get a deep, tangy flavor with almost no effort.
Keep a couple of cans of white beans and some shredded rotisserie chicken on hand, and you can turn a jar of green salsa into a soup that tastes like it simmered much longer.
Why This Soup Works
The salsa verde is the real star here. A good-quality jarred one brings roasted tomatillos, green chiles, and a hint of lime, and that means you skip a whole prep step without losing flavor.
Canned white beans add creaminess without needing dairy, and the chicken soaks up the tangy broth in minutes. It is light enough for a warm evening but still satisfying enough to call it dinner.
Ingredients
- 1 tbsp olive oil: any neutral oil works
- 1 medium yellow onion, diced: about 1 cup
- 1 jalapeño, seeded and minced: leave the seeds in if you want more heat
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 4 cups low-sodium chicken broth: vegetable broth for a lighter option
- 1 (16 oz) jar salsa verde: choose a brand you enjoy on its own
- 2 (15 oz) cans cannellini beans, drained and rinsed: great northern beans or chickpeas also work
- 3 cups shredded cooked chicken: rotisserie chicken or leftover roast chicken
- Kosher salt: start with ½ tsp and adjust after tasting
- Juice of 1 lime, plus extra wedges for serving
- ¼ cup chopped fresh cilantro, plus more for garnish
- Tortilla chips or strips, for serving: (optional)
Variations / Substitutions
- Use hominy instead of beans: swap in one 25 oz can of hominy for a more traditional pozole-style texture.
- Go vegetarian: omit the chicken, double the beans, and use vegetable broth. Stir in a handful of fresh spinach at the end if you like.
- Add a smoky bite: stir in a chopped chipotle pepper in adobo sauce along with the broth.
- Make it creamy: blend half the beans with a ladle of broth before adding them, or stir in ¼ cup sour cream off the heat.
- Protein swap: shredded turkey works just as well as chicken. If you like the chicken version, try it with Chicken Stew next.
How To Make Chicken Verde Soup
Step 1: Sauté the Aromatics
Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced jalapeño and cook, stirring now and then, for about 4 minutes, until the onion turns translucent and soft.
The jalapeño will smell grassy and warm rather than sharp, which is your cue to add the garlic, cumin, and smoked paprika. Stir constantly for 30 seconds until the spices bloom and the whole kitchen fills with a toasted, savory aroma.
Step 2: Simmer the Broth
Pour in the 4 cups chicken broth and scrape any browned bits off the bottom of the pot. Stir in the entire jar of salsa verde and both cans of drained beans. Bring the soup to a boil, then lower the heat so it bubbles gently. Let it simmer, uncovered, for 10 minutes.
The broth will turn a vivid green and take on a rich, tangy scent from the tomatillos. Taste it now and add the ½ tsp salt, then let the flavors marry as it simmers.
Step 3: Add the Chicken
Stir the 3 cups of shredded chicken into the pot and let it warm through for about 5 minutes. The soup should be steaming hot with plump beans and tender shreds of chicken suspended in the green broth.
Keep the heat low so the chicken does not dry out. If the soup has thickened more than you like, splash in a little extra broth or water.
Step 4: Ladle and Serve
Remove the pot from the heat and squeeze in the lime juice, then stir in the ¼ cup chopped cilantro. Ladle the soup into bowls and top with a handful of crushed tortilla chips, extra cilantro, and a lime wedge.
Serve while it is piping hot; the lime and fresh herbs right at the end keep the soup tasting bright and balanced, not flat.
Tips for the Best Pot of Soup
- Rotisserie chicken keeps this fast, but if you have leftover roasted chicken thighs, the darker meat adds even more richness.
- Not all jarred salsas are equal. Look for one with a short ingredient list, where tomatillos, onion, and chiles come first.
- If you want the soup a little thicker, smash about ½ cup of the beans against the side of the pot with a spoon before adding the chicken.
- A final drizzle of Mexican crema or a spoonful of sour cream cools the heat and rounds out the tang beautifully.
Scaling up for a crowd is straightforward:
| Batch | Salsa Verde | Chicken Broth | Canned Beans | Shredded Chicken |
|---|---|---|---|---|
| 1x | 1 jar (16 oz) | 4 cups | 2 cans (15 oz each) | 3 cups |
| 2x | 2 jars | 8 cups | 4 cans | 6 cups |
| 3x | 3 jars | 12 cups | 6 cans | 9 cups |
Storing Leftover Soup
- Refrigerate: cooled soup in an airtight container for up to 4 days. The flavors deepen overnight, so it makes a great next-day lunch.
- Reheating: is easiest in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth if it has thickened.
What To Serve With Chicken Verde Soup
This soup is a meal on its own, but a few crispy tortilla chips on top add crunch and a salty finish. A side of warm cornbread soaks up every last drop of the broth, and a simple shredded cabbage slaw with lime and salt cuts through the richness with a clean crunch.
Frequently Asked Questions
Can I make this with fresh tomatillos instead of jarred salsa?
Yes. Husk and rinse 1 pound of tomatillos, roast them at 450°F until softened and charred, then blend with a jalapeño, garlic, and cilantro. Use that purée in place of the jarred salsa.
Is this soup freezer-friendly?
The broth freezes well for up to 3 months, but beans can turn mushy when thawed. If you plan to freeze, leave the beans out and add them when reheating.
How do I make it spicier without losing the green chile flavor?
Use a hot salsa verde or stir in a minced serrano pepper along with the onion. The serrano adds clean heat that lets the tomatillo tang still shine.
Can I use uncooked chicken breasts instead of precooked?
Absolutely. Simmer two medium boneless, skinless chicken breasts in the broth after step 2 for about 12 to 15 minutes until cooked through, then shred them and return to the pot.
Chicken Verde Soup Recipe
Ingredients
Method
- Heat oil in a large pot over medium heat. Cook onion and jalapeño until soft, about 4 minutes, then stir in garlic, cumin, and smoked paprika for 30 seconds.
- Add broth, salsa verde, and beans. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. Season with ½ tsp salt.
- Stir in shredded chicken and cook until heated through, about 5 minutes.
- Remove from heat. Stir in lime juice and cilantro, then ladle into bowls. Top with tortilla chips and extra cilantro.
Notes
