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–+ servings
Amanda Patel

Salsa Verde Chicken Taco Soup

This bright and comforting soup combines salsa verde, tender shredded chicken, and creamy white beans in a zesty broth with lime and cilantro. It’s weeknight-ready, easy to prep, and perfect for meal prep or feeding a crowd.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Mexican-Inspired, Southwest
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, 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 cans (15 oz) white beans, drained and rinsed
  • 3 cups shredded cooked chicken
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • to serve thick yogurt or sour cream (optional)
  • to serve extra cilantro (optional)
  • to serve thin jalapeño slices (optional)

Equipment

  • 4–5 qt pot or Dutch oven
  • ladle
  • citrus squeezer
  • cutting board and knife
  • measuring cups and spoons

Method
 

  1. 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.
  2. Stir in cumin, oregano, and salt. Cook briefly until fragrant, about 30 seconds.
  3. Add salsa verde and chicken broth. Stir to combine and bring to a gentle simmer.
  4. Stir in drained white beans and shredded chicken. Keep at a gentle simmer.
  5. Simmer for 10–12 minutes to let flavors meld. Taste and adjust salt as needed.
  6. Turn off heat. Stir in cilantro and fresh lime juice.
  7. Let soup rest 2 minutes. Ladle into bowls and serve with toppings as desired.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 29gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 840mgPotassium: 670mgFiber: 6gSugar: 3gVitamin A: 320IUVitamin C: 8mgCalcium: 80mgIron: 2mg

Notes

Swap jalapeño for mild chili if preferred. For a creamier version, blend 1 cup of soup and stir back in or finish with tempered yogurt. Freeze leftovers up to 3 months and always finish with fresh lime and cilantro for brightness. Crockpot version included for even easier prep.

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