Salsa Verde Chicken Tortilla Soup. Just what the doctor ordered.
Most of you are probably familiar with Chicken Tortilla Soup but how about bright, tangy Salsa Verde Chicken Tortilla Soup? It is just what the doctor ordered. I had minor surgery and as sent home with a stash of strong pain meds but I’ve tried not to take them due to my kidneys so I have been pretty uncomfortable and really fatigued – too fatigued for even cooking.
“Audible Gasp!”
Don’t worry, that all changed today when I shuffled into my kitchen and threw some ingredients into my crockpot.
Don’t you just love the crockpot?
With zero effort, my belly was filled with complex, comforting layered flavors of Salsa Verde Chicken Tortilla Soup that tasted like I had been slaving away for hours, when really, I was taking a nap.
This soup is scrumdiddlyumptious (how have I been blogging this long and not yet used scrumdiddlyumptious??!) – seeping with all the flavors of my favorite Salsa Verde Honey Lime Chicken Enchiladas – but in a soup! Tangy, zesty salsa verde broth with a splash of refreshing lime and hint of honey all simmering with cumin, smoked paprika chili powder, chipotle powder, and oregano all melding together, seeping into the increasingly tender chicken, hearty white beans, corn, zucchini and poblano peppers.
If you love salsa verde you will love these other recipes with salsa verde:
- Salsa Verde Pepper Jack Macaroni and Cheese
- Creamy Green Chile Chicken Enchiladas
- Slow Cooker Honey Lime Salsa Verde Chicken
- Salsa Verde Honey Lime Chicken and Rice Bake
- Salas Verde Chicken Tortilla Soup
- Queso Verde Corn Dip
- Chicken in Coconut Mango Verde Sauce (READERS FAV!)
This Salsa Verde Chicken Tortilla Soup gets topped with a pile of freshly baked tortilla strips – or you can top with store bought tortilla strips or tortilla chips – they are all delicious. I personally like to go the homemade tortilla strips route because all you do to make them is cut the tortillas with your pizza cutter then bake for 10 minutes. It makes me feel somewhat domestic when the soup is this easy.
To push the soup over the edge into deliciousness bliss, pile it high with all your favorite Mexican toppings – Mexican cheese, cilantro, avocado and sour cream. You have just created a soup so slurp worthy delicious, you will never need to order chicken tortilla soup at a restaurant again and so easy, you can toss it together even days after surgery…because then you get it to devour it by the bowlful for days after surgery. My real intentions revealed.
Slow Cooker Salsa Verde Chicken Tortilla Soup – just what the doctor ordered when you’re fatigued, crazy busy or simply want to put your feet up and still enjoy a tantalizing bowl of hearty fiesta salsa verde soup.
Looking for More Chicken Soup Recipes?
- White Chicken Chili
- BBQ Chicken Chili
- Chicken Tortilla Soup
- White Chicken Lasagna Soup
- Miso Soup with Chicken, Veggies, Shiitake Mushrooms
- Lemon Chicken Soup with Tortellini
| Cook Time | 480 minutes |
| Servings | -8 |
- 1 1/4 pounds chicken breasts
- 4 cups low sodium chicken broth
- 2 cups Homemade Salsa Verde or storebought
- 2 14.5 oz. cans cannellini beans, drained and rinsed
- 1 15 oz. can can sweet corn, drained and rinsed
- 1 zucchini, peeled, sliced and quartered
- 1 large poblano pepper, seeded and chopped
- 1/2 onion, diced
- 4 garlic cloves, minced
- juice of 1 lime (about 2 tablespoons)
- 3 tablespoons honey
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1/2 tsp EACH cumin, smoked paprika, dried oregano
- 1/4 teaspoon pepper
- 1/4 - 1 teaspoon chipotle powder
- 6 6” corn tortillas
- Mexican cheese
- sour cream
- cilantro
- avocado
- lime juice
- hot sauce
- salt and pepper
Ingredients Salsa Verde Chicken Tortilla Soup
Toppings
| Rate this recipe! |
- Add all of the Salsa Verde Chicken Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.
- Meanwhile, slice tortillas into 1/2" strips using a pizza cutter. Place on a baking sheet in a single layer and bake at 425F degrees for 10-12 minutes or until crispy and slightly golden.
- When ready to serve, taste soup and add additional salt, pepper, honey, lime, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.
*You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.
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Pepper Jack Chicken Fajita Soup
Angie K says
Your recipes are always amazing, but I’m afraid they don’t hold a candle… to YOU!!!!! Your attitude is beyond inspiring – thank you for sharing so much about your journey, struggles, and faith! The Lord puts those who love him through hardships so that we will hopefully emerge even stronger in our faith — I love reading about how this has happened in your life time and time again! Thank you for your testimony, Jen! (Oh yeah, and the delicious recipes!! XD)
Jen says
Oh Angie, you are too kind!!! Thank you so much for making my day! It can be hard to know how much “personal” to share, so thank you so much for letting me know you appreciate it! Everyone has struggles and trials, but I hope that by sharing others will feel they are not alone in their hardships. Thanks again Angie, you are wonderful! xoxox Jen
SANDRA FEAVER says
Your recipes sound amazing and your faith is amazing as well. Can’t wait to try them. I see you have a French Bulldog….this is my dream dog…once I save up and want to retire (soon!) so I can give this pooch my all. How and why have you ended up with this breed….would love to hear all about it.
Jen says
Hi Sandra, I love you already because you love French Bulldogs! and thank you so much for your kind words about my faith and recipes 🙂 I am going to email you directly about my Frenchie so it doesn’t get to long on here -let me know if you don’t get my email 🙂
Carrie B says
Hi Jen, this soup looks amazing! I have some left over chicken so I’m going to make this tomorrow! I hope you feel better soon! Sending prayers your way,
Carrie in Cbad!
Jen says
You are so kind, thanks so much Carrie, I am feeling much better already! I am so happy you are making this soup already – hope you love it!!!
Joy @ Joy Love Food says
Yum! I love salsa verde and LOVE my crockpot, this sounds delicious!! Feel better soon! 🙂
Jen says
Thanks so much Joy! and you are so sweet, I am feeling much better 🙂 This is definitely a fabulously easy and delicious crockpot soup. Enjoy!
Marie says
I’ve made this soup half a dozen times now so I figured it was about time I let you know how much my whole family enjoys it! Thank you for another delicious recipe. Your recipes never disappoint!
Jen says
Thank you so much for the highest compliment that my “recipes never disappoint” – I can’t tell you how happy that makes me! I am so glad you and your family are loving this recipe!
Elizabeth says
Made this soup in the crockpot today, and it is DELICIOUS! Feeling a cold come on, so this is perfect. Thank you for an amazing, yummy and easy recipe! I LOVE SOUP!
Jen says
Hi Elizabeth, I am so thrilled you loved this soup! Thank you so much for letting me know! I hope it helps fight off your cold so you can have a wonderful weekend!
Food, Faith, and Other Fabulous Finds says
This was a really delicious soup! My husband said it reminded him of his mother’s caldo (which is high praise). Thank you so much for sharing!!
Jen says
Thank you for such high praise, I am so happy you enjoyed it!!
HEATHER says
Made this soup for the first day of 2017, and it is amaaaaaazing! All of your recipes are. Thanks so much for all your hard work!
Jen says
Happy 2017 Heather! I am so happy you loved this soup! Thank you for trying my recipes, I love hearing you are loving them!