Salsa verde chicken soup is one of those recipes that I can enjoy all year round.
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!
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!
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.
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.
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.
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.Print
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.
- 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
- Place all ingredients except kale into a large pot over medium-high heat. Bring to a boil.
- Meanwhile, remove kale stem and discard stem. Stack kale leaves and roll tightly together. Slice the rolled leaves to form thin ribbons.
- Once the soup is boiling, add kale and reduce heat to medium-low. Continue cooking for 15 minutes.
- 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.
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.
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.
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.
Cook for an additional 15 minutes, stirring occasionally.
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
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.