Quick Facts
Time: 10 min prep • 20 min cook (30 min total)
Yield: 6 servings
Skill: Easy
Method: One-pot stovetop (slow-cooker option included)
Diet: Gluten-Free
Introduction
Taco Soup starts the first sentence and sets the tone: this is your fast, reliable bowl with salsa verde, shredded chicken, and white beans that tastes fresh yet comforting. If you want a soup that’s lively with lime and cilantro, gently spicy with jalapeño, and rich enough to satisfy without feeling heavy, this is it. Designed for weeknights, meal prep, or feeding friends, it’s a Healthy Taco Soup that fits your schedule—and if you want more spins, check out our Taco Soups.
Why You’ll Love It
- Weeknight-easy: clear timings, simple steps.
- Flexible: pantry salsa verde + any cooked chicken.
- Balanced: tangy, savory, lightly spicy, fresh.
- Leftover-friendly: holds texture after reheating.
Salsa Verde Chicken Taco Soup
Ingredients
Equipment
Method
- Heat oil in a 4–5 qt pot over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and jalapeño; cook for 30–60 seconds.
- Stir in cumin, oregano, and salt. Cook briefly until fragrant, about 30 seconds.
- Add salsa verde and chicken broth. Stir to combine and bring to a gentle simmer.
- Stir in drained white beans and shredded chicken. Keep at a gentle simmer.
- Simmer for 10–12 minutes to let flavors meld. Taste and adjust salt as needed.
- Turn off heat. Stir in cilantro and fresh lime juice.
- Let soup rest 2 minutes. Ladle into bowls and serve with toppings as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 small jalapeño, minced (seeded for mild)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more to taste
- 2 cups jarred salsa verde (tomatillo-based)
- 4 cups low-sodium chicken broth
- 2 (15-oz) cans white beans, drained and rinsed
- 3 cups shredded cooked chicken
- 1/4 cup chopped cilantro
- Juice of 1 lime
Toppings: a spoonful of thick yogurt or sour cream; extra cilantro; thin jalapeño slices (optional).
What each ingredient does:
Onion builds sweetness; garlic adds savoriness; jalapeño gives gentle heat; cumin/oregano create taco-style warmth; salsa verde provides bright body; broth thins and carries flavor; beans add creaminess and fiber; chicken brings protein; cilantro/lime finish with freshness.
Pro tip: Keep heat at a gentle simmer so beans stay intact and broth remains clear.
Substitutions & Swaps
- Aromatics: Add 1/2 tsp coriander for citrusy notes or skip jalapeño for very mild.
- Protein: Use cooked ground turkey for a lean Turkey Taco Soup; simmer 10 minutes.
- Beans: Swap black or pinto beans; or mix half corn, half beans.
- Creaminess: Stir in a little evaporated milk off heat for a Creamy Taco Soup vibe.
- Diet: Dairy-free without toppings; still GF with certified broth and salsa.
- Crockpot: Combine everything except cilantro and lime; cook 3–4 hours on high or 6–7 on low. Shred chicken if starting from raw, then finish with cilantro and lime. (Inspired by salsa verde chicken soup approaches online. Easy Family Recipes)
Equipment Notes
A 4–5 qt pot or Dutch oven is perfect. A ladle and citrus squeezer help with serving and finishing. If using a slow cooker, a 5–6 qt model works well and keeps the simmer gentle.
Step-by-Step
- Sauté base: Heat oil medium; cook onion until translucent. Add garlic and jalapeño, 30–60 seconds.
- Bloom spices: Stir in cumin, oregano, and salt until fragrant.
- Broth & verde: Add salsa verde and broth; stir to combine and bring to a simmer.
- Add beans & chicken: Stir in white beans and shredded chicken. Maintain a gentle bubble.
- Simmer: 10–12 minutes to marry flavors; taste for salt.
- Finish: Off heat, fold in cilantro and lime juice.
- Serve: Rest 2 minutes; ladle into warm bowls and add optional toppings.
Cues: Broth glossy green; beans tender but intact; chicken hot; aroma bright and savory.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop aromatics and shred chicken 1–2 days early.
- Store: Refrigerate 3–4 days; it thickens slightly.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Low heat on stovetop with a splash of broth or water; add fresh lime and cilantro to wake it up. Planning the week? Queue up more comforting soups.
How to Lighten / Make It Creamy
- Lighten: Add extra broth and sub half the beans with zucchini.
- Creamy: Temper 1/3 cup yogurt with hot soup, then stir in off heat; or blend 1 cup soup and stir back for body.
Toppings, Garnishes & Finishes
Crunch with tortilla strips or toasted pepitas; freshen with cilantro and scallions; add tang with extra lime or a mild chili oil drizzle. A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Corn tortillas, cilantro-lime rice, or a chopped salad make it a meal. Sparkling water with citrus complements the tang of tomatillos.
Scaling the Recipe
Double everything in a larger (6–7 qt) pot; extend simmer a few minutes to re-balance. Halve easily and watch seasoning—smaller batches can taste saltier; finish with extra lime.
Nutrition & Dietary Notes
High-protein, high-fiber from beans and chicken; naturally gluten-free when labels are verified. Dairy is optional and used only as a topping.
Troubleshooting
- Flat flavor? Add a pinch of salt and squeeze of lime; cilantro at the end.
- Too tart? Simmer 2–3 minutes more or add a spoon of beans to mellow.
- Thin texture? Mash a few beans against the pot or simmer briefly.
- Too spicy? Add a bit more broth and a small spoon of yogurt in each bowl.
FAQs
Can I use frozen onions or precooked chicken? Absolutely—both work and keep this weeknight-ready.
What’s the best protein swap? Cooked turkey or rotisserie chicken keep timing the same.
How do I keep beans intact? Gentle simmer and add acid (lime) at the end.
Is there a slow cooker version? Yes—add everything (if using raw chicken, shred after cooking), then finish with cilantro/lime. Easy Family Recipes
How long does it keep? 3–4 days in the fridge, up to 3 months frozen.
Variations
- Lemony Herb: Finish with lemon juice/zest and chopped parsley.
- Smoky Chipotle: Add minced chipotle and a touch of honey; lime to balance.
- Creamy Verde: Stir in a small splash of evaporated milk off heat and top with cilantro.
Chef Notes / Test Kitchen Tips
For the brightest verde flavor, add lime off heat. If your salsa verde is very tart, balance with a pinch of salt and a generous cilantro finish. Expect it to hit perfect texture between 18–22 minutes from simmer.
Conclusion
This Salsa Verde Chicken Taco Soup wins on busy nights: one pot, steady flavor, and a finish that tastes fresh and satisfying. It keeps well for lunches and quick dinners, so make extra. When you try it, leave a rating and share which toppings you loved most.
