Salsa Verde Green Chili Chicken Soup Recipe

Name: Salsa Verde Green Chili Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Onion, Diced; 4 cloves Garlic, Minced; 1 teaspoon EACH: Smoked Paprika, Garlic Salt, Cumin, And Pepper; 1 can (4 Oz. Can) Diced Green Chilis; 1 jar 10 Oz Jar, Salsa Verde (I Used Trader Joe's); 4 cups Low Sodium Chicken Stock; 2 whole Boneless, Skinless Chicken Breasts; 2 ears Corn, Roasted, And Kernels Cut Off The Cob; 2 whole Bell Peppers, I Used 1 Red And 1 Green, Stem And Seeds Removed Then Diced; 1 can (14 Oz. Can) Cannellini Beans, Drained And Rinsed; 1/2 cups Cheddar Cheese, Shredded; 1/2 cups Cilantro, Diced; 1 whole Avocado, Peeled, Pitted, And Cut Into Chunks; 1/2 cups Diced Green Onions

Servings: persons

1 Tablespoon Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
1 teaspoon EACH: Smoked Paprika, Garlic Salt, Cumin, And Pepper
1 can (4 Oz. Can) Diced Green Chilis
1 jar 10 Oz Jar, Salsa Verde (I Used Trader Joe's)
4 cups Low Sodium Chicken Stock
2 whole Boneless, Skinless Chicken Breasts
2 ears Corn, Roasted, And Kernels Cut Off The Cob
2 whole Bell Peppers, I Used 1 Red And 1 Green, Stem And Seeds Removed Then Diced
1 can (14 Oz. Can) Cannellini Beans, Drained And Rinsed
1/2 cups Cheddar Cheese, Shredded
1/2 cups Cilantro, Diced
1 whole Avocado, Peeled, Pitted, And Cut Into Chunks
1/2 cups Diced Green Onions

1
In a Dutch oven over medium high heat saute olive oil, onion, and garlic until onion starts to soften. Add in the seasonings. Let the mixture cook 1 more minute. Add in diced green chilies and simmer one more minute. Now add in salsa verde and chicken stock. Bring soup to simmer.
2
Once simmering, add chicken breasts. Continue to simmer for 35 minutes, until chicken breasts are cooked and tender.
3
Now add in corn and peppers. Let the mixture simmer another 10 minutes. Remove chicken from the Dutch oven and put it onto a cutting board. Use two forks and shred it. Return shredded chicken to pot along with the beans. Heat through.
4
Serve in bowls garnished with cheese, cilantro, avocado, and onions.
5
Enjoy.

787

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Onion, Diced, 4 cloves Garlic, Minced, 1 teaspoon EACH: Smoked Paprika, Garlic Salt, Cumin, And Pepper, and more.

Yes, Salsa Verde Green Chili Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Verde Green Chili Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions