This Salsa Verde Chicken Soup comes together in minutes, yet packs a ton of flavor thanks to one clever ingredient: Mexican green salsa. Serve it as is to get dinner on the table in record time, or garnish it with delightful toppings on special nights!
In a large saucepan, combine the chicken broth, chicken meat, white beans, and salsa verde. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes. Season with black pepper, if desired.
SERVING: Garnish each serving of this Mexican Chicken Soup with the toppings of your choice.
STORAGE: Refrigerate the soup in airtight containers for up to 4 days. You can also freeze this soup in portions for up to 1 month. Always add toppings right before serving.
NOTE:Salsa verde (“Green Salsa”) is a spicy type of salsa that is made with tomatillos and green chili peppers. You’ll find it in the Mexican product section of your grocery store.
MAKE IT GLUTEN FREE: Use gluten-free tortilla chips, or omit the tortilla chips from the recipe completely.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.