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salsa verde chicken soup

Simple & Delicious Salsa Verde Chicken Soup

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
Author A Thoughtful Place


  • 2 large chicken breasts
  • 4 cloves garlic, minced
  • 30 oz chicken bone broth or chicken broth
  • 2 cans Great Northern Beans, rinsed
  • 24 oz salsa verde, divided (18 oz, 6 oz)
  • 1 tsp cumin
  • 1 tbsp chili powder seasoning blend

Optional Soup Toppings

  • cilantro
  • sour cream
  • tortilla chips
  • lime wedges
  • avocado slices


  1. Cook and shred chicken. This can be done a day ahead. Or you can use rotisserie chicken. I like to use the Instant Pot.

  2. If using the Instant Pot to cook chicken, add the metal trivet to the bottom of the pot. Place chicken breasts on top. Pour 6 oz of salsa verde on top. Using the pressure cook setting, set time to 10 minutes. Once it is done, manually release the pressure after 6 minutes of resting time. Carefully take off the lid and move chicken to a cutting board to shred.

  3. In a large Dutch oven, add chicken, rinsed beans, garlic, cumin, chili seasoning, remaining 18 oz of salsa verde and 30 oz of bone broth.

  4. Stir ingredients together. Place lid on top. Heat on a medium for about 10 minutes. After ten minutes, stir and simmer for 10-15 minutes. Serve immediately with toppings of your choice.