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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

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


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


  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