Dinner

Crockpot Salsa Verde Chicken Soup Recipe

Name: Crockpot Salsa Verde Chicken Soup Recipe
Prep time: 15 min
Cook time: PT-492460H18M21S
Total time: PT-492460H18M21S
Cuisine: Mexican
Ingredients: 1 large onion, diced; 2 pounds boneless, skinless chicken breast; 4 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon oregano; 1 teaspoon salt; 4 ounces diced green chiles (1 small can); 31 ounces great northern beans (2 cans, including juices); 16 ounces salsa verde (1 jar); 4 cups chicken broth; 2 tablespoons honey; 1 lime, juiced; Sour cream; Shredded cheddar cheese; Chopped cilantro; Tortilla chips

BySophie Carsel March 6, 2026March 6, 2026

Jump to Recipe

Introduction

This Crockpot Salsa Verde Chicken Soup is a comforting and flavorful meal that’s perfect for busy days. Slow-cooked chicken, beans, and salsa verde combine to create a hearty soup with just the right amount of zest. It’s easy to prepare and sure to become a family favorite.

A white bowl filled with thick, light yellow-green chicken soup that has chunks of shredded white chicken and white beans mixed in. The soup is topped with a layer of thin, crispy light brown strips, melted yellow cheese, a drizzle of white creamy sauce, and small green herb pieces sprinkled on top. A silver spoon stands inside the bowl on the right side. The bowl is placed on a white marbled surface with blurred garlic and green ingredients in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large onion, diced
2 pounds boneless, skinless chicken breast
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
4-ounce can diced green chiles (1 small can)
31 ounces great northern beans (2 cans)
16 ounces salsa verde (1 jar)
4 cups chicken broth
2 tablespoons honey
Juice of 1 lime
Sour cream, for serving
Shredded cheddar cheese, for serving
Chopped cilantro, for garnish
Tortilla chips, for serving

Instructions

Step 1: Place the diced onion in the bottom of a large slow cooker. Arrange the chicken breasts on top of the onion, then sprinkle the minced garlic, cumin, oregano, and salt evenly over the chicken.
Step 2: Add the diced green chiles, great northern beans with their juices, and salsa verde to the slow cooker. Pour in the chicken broth. Cover with the lid and cook on high for 3-4 hours or on low for 4-6 hours.
Step 3: When cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker. Stir in the lime juice and honey, and then sprinkle with chopped cilantro.
Step 4: Serve the soup hot, topped with sour cream, shredded cheddar cheese, and tortilla chips as desired.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or chopped jalapeños before cooking.
Substitute great northern beans with cannellini or pinto beans for a different texture.
If you prefer a thicker soup, remove some broth before adding the chicken back and mash a portion of the beans before stirring everything together.
Use leftover cooked chicken to reduce cooking time by adding it in the last hour instead of raw chicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave until heated through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white bowl filled with creamy chicken soup showing multiple layers: the thick light beige broth at the base with visible chunks of shredded white chicken and white beans, topped with thin crispy golden tortilla strips scattered unevenly, some fresh chopped green herbs adding hints of color, and a drizzle of smooth white cream on top with a silver spoon resting inside the bowl. The whole scene is set against a white marbled texture, with blurred garlic and lime in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used as a substitute. They offer a slightly richer flavor and tend to stay moist during slow cooking.

Is it possible to make this soup in an Instant Pot?

Absolutely. Use the sauté function to cook the onion and spices first, then add all ingredients except honey and lime juice. Seal and cook on high pressure for about 15 minutes, then shred the chicken, and stir in honey and lime juice before serving.