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Salsa Verde Chicken Soup
Salsa Verde Chicken Soup is packed to the brim with flavor and so many great ingredients -- succulent shredded chicken, tender beans, crisp corn, and tangy salsa. Throw everything into your slow cooker and forget about it -- no prep required beforehand!
Servings 6 servings
Equipment
- 5 or 6-quart Slow Cooker OR Pressure Cooker (Instant Pot)
Ingredients
- 1 lb. (16 oz.) boneless skinless chicken thighs (or breasts -- Note 1)
- 3 cups (660g) chicken stock or broth (Note 2)
- 1 cup (240g) salsa verde, (Note 3)
- 1 can (15 oz.; 432g) black beans, drained and rinsed
- 1 can (15 oz.; 432g) southwestern or fire-roasted corn, undrained
- 2 teaspoons each: ground cumin, chili powder
- 1/2 teaspoon each: paprika, onion powder
- Fine sea salt and pepper
- Optional: 2 teaspoons minced garlic
Add later
- 2-3 tablespoons freshly squeezed lime juice
- 1/4 cup finely chopped fresh cilantro
- Toppings: sour cream, additional fresh lime or cilantro, fresh avocado, pepper-jack or sharp Cheddar cheese, tortilla strips
Instructions
- PREP: Spray a 5-6-quart slow cooker or Instant Pot insert with nonstick spray.
- ADD TO CROCKPOT: Trim the fat from chicken thighs or breasts (if using breasts, cut each breast into 3-4 pieces). Add to slow cooker along with the rest of the ingredients up until the "Add later" ingredients. Season to taste with salt & pepper (I add 1 tsp salt & 1/2 tsp pepper). Stir and cook on high for 3-5 hours or low for 5-7 hours or until chicken is cooked through and shreds easily.
- OR INSTANT POT: Trim the fat from chicken thighs or breasts (if using breasts, cut each breast into 3-4 pieces). Add to the pot along with the rest of the ingredients up until the "Add later" ingredients. Season to taste with salt & pepper (I add 1 tsp salt & 1/2 tsp pepper). Stir and add the lid. Make sure valve is set to sealed and cook on manual for 10 minutes. Let pressure release naturally for 7 minutes; then manually release the rest of the pressure.
- FINISH SOUP: Remove chicken to a separate bowl and shred with two forks. Add shredded chicken back into the soup, along with the lime juice and cilantro. Stir through and then taste, adjusting any seasonings to taste (salt, pepper, more cumin or chili powder -- there's a bit of variance based on the salsa verde used).
- SERVE: Ladle soup into bowls. Top soup bowls with your desired toppings - freshly grated pepper-jack or Cheddar cheese (we love lots of it!), a dollop of sour cream, extra lime, extra cilantro, a chopped avocado, and/or tortilla strips.
Video
Notes
Note 1: Chicken: We definitely prefer chicken thighs --the meat is much more tender and flavorful plus it adds a nice richness to the soup. That said, breasts will work too. Cut breasts into smaller pieces so they'll cook in time. (We have only tested thighs in the instant pot.)
Note 2: Chicken stock: Chicken stock has more flavor than broth, but either will work. We love and highly recommend Swanson's chicken stock in this soup!
Note 3: Salsa verde: You can use homemade or store bought. If you're worried about heat, choose mild. We use Herdez Mild Salsa Verde and the kids love this soup! The salsa verde is a big component for flavor and the major contributor of heat, so be sure to use a tasty salsa verde with a heat level you enjoy!