Simple Salsa Verde Chicken Soup

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Salsa verde chicken soup is one of those recipes that I can enjoy all year round.

Vertical overhead image of two back ceramic bowls of chicken soup with salsa verde, cannellini beans, and kale, on a brown wood table with wedges of lime and a spoon, printed with orange and white text at the midpoint and bottom of the frame.

In the cooler months, it is super comforting and warm to cozy up to a bowlful after being out in the chill. But it’s also a tasty recipe that you can serve up in the summer.

I don’t know if you are already aware, but chowing down on spicy foods in the summertime is actually a fantastic idea. It’s not about warming up with something hot, it’s about the heat that makes you sweat. And this can actually help to cool you down!

Vertical image of two black ceramic bowls of chicken soup with salsa verde, kale, and white beans, on a dark brown wood table with limes wedges, and spoons in the bowls.

If you haven’t tried this before, you definitely need to. I usually avoid soup during the summer because I think it’ll be too hot, but when it’s spicy, triggering that burn in your mouth sends a signal to the rest of your body to cool down.

This recipe is one that you can enjoy throughout the year, no matter the weather. And it’s so incredibly simple to make!

Vertical overhead image of two black ceramic bowls and a large enameled pot filled with homemade chicken soup, with lime wedges, cloth napkins, and a small bowl of salsa verde on a dark brown wood table.

First, you throw everything except for the kale into a stockpot, and bring it to a boil.

Quickly cut up the kale leaves into ribbons, and add them to the pot. Then you let the mixture meld together on the stove, allowing the layers of flavor to build while the soup simmers.

That’s it. Then all you have to do is eat.

Vertical oblique overhead image of two black ceramic bowls of chicken soup with white beans and leafy greens, on a brown table with lime wedges, a white cloth napkin, and a small bowl of salsa verde.

I definitely recommend making your salsa verde from scratch if you have the time. It’s actually really simple to make with fresh ingredients.

If you only have time to buy the salsa verde, be sure to check the label and make sure you are getting the best quality product available. I prefer a fresh-made version, without added sugar or preservatives.

A hand squeezes a wedge of lime over a black bowl of chicken, kale, and cannellini bean soup with a spoon sicking out of it, on a dark brown surface with an enameled gray and creme-colored cooking pot in the background.

I just love recipes like this one because you basically dump it and forget it until it’s ready to be served. In only 30 minutes, you’ll have your full meal ready to go. That’s definitely my kind of recipe, on any night of the week!

You can use leftover shredded, cooked chicken from another recipe that you made earlier in the week. Our recipe for Crock-Pot Whole Chicken will definitely give you some leftovers to use up! Or, pick up a rotisserie chicken from the grocery store and shred up some of that.

Overhead image of a spoonful of chicken salsa verde soup being held up to the camera, with two bowlfuls in soft focus in the background.

Don’t forget to be sure to add some toppings to the mix if you like. I’ve outlined some of my favorite ideas at the end of this article, but even just a little squeeze of lime and freshly chopped cilantro makes it oh-so-tasty.

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Horizontal oblique overhead image of a black ceramic bowl of chicken soup with beans and kale, with another bowl of the same in the background beside a smaller bowl of salsa verde, on a dark brown wood surface with wedges of lime, and a spoon on a striped cloth napkin.

Simple Salsa Verde Chicken Soup

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  • Author: Meghan Yager
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
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Description

Salsa verde chicken soup is easy to make, and perfect for enjoying at any time of year. It’s super flavorful, with a healthy dose of kale.

Ingredients

Scale
  • 3 cups low-sodium chicken stock, homemade or store bought, plus more as needed
  • 2 cups water
  • 1 1/2 cups cooked, shredded chicken
  • 16 oz homemade or premade salsa verde
  • 2 15-oz cans cannellini beans, rinsed and drained
  • 2 cups thinly sliced kale (about 3 large leaves)
  • Salt and pepper, to taste

Instructions

  1. Place all ingredients except kale into a large pot over medium-high heat. Bring to a boil.
  2. Meanwhile, remove kale stem and discard stem. Stack kale leaves and roll tightly together. Slice the rolled leaves to form thin ribbons.
  3. Once the soup is boiling, add kale and reduce heat to medium-low. Continue cooking for 15 minutes.
  4. Season to taste with salt and pepper. Add more stock to adjust thickness as needed. Remove soup from heat and serve warm.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex

Cooking By the Numbers…

Step 1 – Rinse and Drain Beans, Measure Remaining Ingredients

Drain the cannellini beans and rinse them well in a colander.

Horizontal overhead image of metal and glass bowls of various sizes containing chicken stock, water, salsa verde, canned cannellini beans, and shredded chicken, with a few leaves of curly green kale, on a dark brown wood surface.

Measure out all of the remaining ingredients as listed on the ingredients list.

Step 2 – Start Soup

Add all ingredients except for the kale to a large stockpot over medium-high heat.

Horizontal closely cropped image of a large gray and cream-colored soup pot filled with broth, chicken, beans, and green salsa, on a dark brown wood surface.

Bring to a boil.

Step 3 – Prepare Kale

While the soup is heating up, remove the leaves from the stems of kale. Discard the stems and stack the leaves together.

Horizontal image of a pile of thinly chopped green kale on a white cutting board, on a dark gray surface.

Roll the leaves tightly into a tube, then thinly slice them to form thin ribbons.

Step 4 – Finish and Serve

When the soup begins to boil, stir in the kale ribbons and reduce heat to medium-low.

Horizontal closely cropped oblique overhead image of a soup mixture in a large enameled cooking pot, with white beans and shredded green kale, on a dark brown wood surface.

Cook for an additional 15 minutes, stirring occasionally.

Horizontal image of a ladleful of chicken soup with cannellini beans and kale, with a pot containing more of the dish in soft focus in the background.

Adjust the consistency if you like, with additional stock. Taste and season with salt and pepper as desired. Remove from the heat and serve.

What About the Toppings?

When it comes to soup, some people are all about the toppings. I personally think this soup is fantastic with a finishing squeeze of fresh lime to brighten it up, but I know there are others out there who would rather load their bowls up with more.

You can add the following as optional toppings for this recipe as well, as desired:

  • Freshly chopped cilantro
  • Sour cream
  • Shredded Mexican cheese blend
  • Crushed tortilla chips
  • Sliced jalapenos

Horizontal oblique overhead image of a black ceramic bowl of chicken soup with beans and kale, with another bowl of the same in the background beside a smaller bowl of salsa verde, on a dark brown wood surface with wedges of lime, and a spoon on a striped cloth napkin.

Looking for even more soup recipes to enjoy that are easy to make? Try these Foodal favorites next:

What toppings will you add? Tell us in the comments below, and be sure to come back to rate the recipe.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 1, 2016. Last updated: October 22, 2020 at 20:00 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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