Salsa Verde Chicken Soup (Keto + Whole30)

This Salsa Verde Chicken Soup is Mexican-Inspired and so easy to make with simple ingredients. Throw it in the crockpot, instant pot, or stovetop. Perfect cozy meal the whole family will love. Low Carb, Paleo, Whole30, and Dairy-Free

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Salsa Verde Chicken Soup

In my opinion, family meals taste better when they require minimal ingredients and are easy to make. My Salsa Verde Chicken Soup is absolutely incredible and will warm your soul. This is a perfect weekend or weeknight meal. This soup can be thrown in the crockpot in the morning before you leave and ready when you walk through the door in the afternoon. Simple just tastes better!

Salsa Verde Chicken Soup ingredients on a baking sheet

Cooking Methods For This Salsa Verde Chicken Soup

There are many different ways to cook this soup. It really depends on your time. Below are all the ways you can make:

  • Crockpot: If you are running out the door in the morning and want dinner to be ready when you get home, the crockpot method is the way to go. Cook on low for 6-7 hours or on high for 3-4 hours.
  • Instant PotAre you home after a long day and want to make something quick? If so, go with the instant pot method. It can be ready in under 20 minutes.
  • Stovetop: This is my favorite method to use on the weekend. I can cook my chicken on the stovetop in a large pot then add everything in and let it simmer throughout the afternoon. It makes my house smell amazing.
Salsa Verde Chicken Soup Pinterest Pin

What You Will Need

  • Chicken breasts
  • Garlic cloves
  • Dairy-free cream cheese
  • Chicken broth
  • Onions
  • Green chiles
  • Salsa verde
  • Chili powder
  • Cumin
  • Salt/pepper
  • Lime juice
  • Lime zest
A overhead shot of the Salsa Verde Chicken Soup in bowls with cilantro, avocado slices and jalapeno

Storage & Meal Prep:

  • Storage: In the refrigerator, your stock, soup or stew will keep for three to four days. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers, and make sure to heat and chill the soup properly when serving and re-storing.
  • Meal Prep: If you are using this for meal prep, store the same way from above, but add the garnish in a different container. After you heat up your soup, add the garnish from the other container to the top.
A overhead shot of the Salsa Verde Chicken Soup in bowls with cilantro, avocado slices and jalapeno

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Salsa Verde Chicken Soup (Keto + Whole30)


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Total Time: 6-7 Hours, Instant Pot: 15-20 Minutes, Stove Top: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Salsa Verde Chicken Soup is Mexican-Inspired and so easy to make with simple ingredients. Throw it in the crockpot, instant pot, or stovetop. Perfect cozy meal the whole family will love. Low Carb, Paleo, Whole30, and Dairy-Free.


Ingredients

Scale
  • 3 large chicken breast
  • 2 tablespoons ghee
  • 4 garlic cloves, minced
  • 1 4.5 oz can green chiles
  • 4 cups chicken broth
  • 1 16 oz jar salsa verde ( I use Herdez)
  • 1/2 yellow onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lime, juiced
  • 1 teaspoon lime zest
  • 4 oz dairy-free cream cheese (optional)*

Garnish

  • lime juice
  • avocado slices
  • jalapeno slices
  • cilantro

Instructions

Crockpot:

  1. Add everything into a 6qt Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
  2. Once cooked, remove chicken, shred and then return chicken to the Crockpot. 
  3. Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.

Stovetop:

  1. Cook your chicken as desired and shred. In a large pot or dutch oven over medium/high heat add the ghee. Once the ghee is hot, add the onion and garlic. Cook for 1-2 minutes. Stir often.
  2. Bring the saucepan down to low heat. Pour in chicken broth, green chiles, salsa verde, lime juice/zest, spices, and the dairy-free cream cheese in the pot, whisking until cream cheese has melted. Add in shredded chicken and stir. Allow to simmer for 20 minutes for optimal flavor.
  3. Cook until the cream cheese has completely melted.
  4. Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.

Instant Pot:

  1. Press the saute function on the Instant Pot, and once hot, add the ghee. Once the oil is hot, add the onion and garlic. Cook for 1-2 minutes. Stir often. Press cancel to turn off the saute feature. Add the chicken breasts (whole), green chiles, salsa verde, chicken broth, lime juice/zest, and spices to the pot. Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes.
  2. Carefully quick release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily.
  3. Add in the dairy-free cream cheese and lime juice and stir until melted and incorporated into the soup. Turn the saute function back on if the cream cheese is not melting well.
  4. Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.

Notes

  • 7 NET carbs per serving
  • Dairy-free cream cheese is optional but gives the soup a yummy creamy texture and flavor. I use the Kite Hill brand for Whole30 compliant.
  • I love buying my garlic in the freezer section at the grocery store. They come minced and frozen in cubes. Super simple and easy to use. 
  • Store in an airtight container for up to 4 days in the fridge and 3 months in the freezer. 
  • Category: Main Dish/Soup
  • Method: Stovetop/Crockpot/Instant Pot
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 197
  • Sugar: 5
  • Sodium: 1528
  • Fat: 8
  • Carbohydrates: 10
  • Fiber: 3
  • Protein: 17
  • Cholesterol: 54

Keywords: Chili Verde Soup, Keto Soup, Fall Recipes, Crockpot, Instant Pot

Pin This Salsa Verde Chicken Soup To Pinterest

Salsa Verde Chicken Soup Pinterest Pin

Comments (4)

  • Delicious recipe! I substituted a can of coconut milk for the cream cheese and added some arrowroot to thicken it and made it in the instant pot. It took no time at all! This ones going into the regular rotation.

    Reply
    • Thank you Liz! Glad it was a hit

      Reply
  • Delicious, super easy, and even better as leftovers the next day! I swapped raw-dairy butter and organic cream cheese and still just as good!

    Reply
    • So happy to hear. Thank you Amber

      Reply

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