This salsa verde chicken soup is seriously so easy to make! Prep this ahead and freeze for later or cook now in the instant pot or crockpot.
If you are new to freezer meals, make sure to check out my Ultimate Beginner’s Guide to Freezer Meal Prep right here!
Find even more delicious freezer-friendly recipes and super helpful step-by-step instruction guides right here!
Salsa Verde Chicken Soup
Ingredients
- 1 onion
- 1 lb boneless skinless chicken thighs
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp dried oregano
- 2 4 oz cans green chiles
- 16 oz jar salsa verde
- 15 oz white beans
- 1 can corn
- 2 tbsp lime juice
- 1/2 cup cilantro, chopped
- 2 bay leaves
- 1 tsp salt
- 6 cups chicken broth (Not in bag)
- Sour cream (Optional toppings)
- Hot sauce (Optional toppings)
- Shredded cheese (Optional toppings)
- Tortilla strips (Optional toppings)
Instructions
PREPPING:
1. Dice onion into small pieces and add to bag.
2. Add green chiles, corn, lime juice, white beans and salsa verde to the bag.
3. Chop cilantro and add to the bag.
4. Add bay leaves, salt, chili powder, smoked paprika, and dried oregano to the bag.
5. Add chicken thighs to the bag and seal!
COOKING
6. Thaw bag overnight in your fridge or in a bowl of cold water for a few hours.
7. Dump bag into Instant Pot and add broth.
8. Pressure cook on high for 8 minutes and do a 10 minute natural release.
9. Take out chicken thighs from Instant Pot and shred.
10. Add shredded chicken back into soup, top with desired toppings and enjoy!
Notes
CROCKPOT ALTERNATIVE:
1. Thaw bag overnight in your fridge or in a bowl of cold water for a few hours.
2. Dump bag and broth and cook on low for 6-8 hours.
3. Take out chicken thighs from crockpot and shred.
4. Add shredded chicken back into the soup, top with desired toppings, and enjoy!