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Salsa Verde Soup

February 19, 2018 | Author: Ashley McCrary

Soup is my love language, I can eat it in the spring, summer, fall and especially the winter. I love cleaning out the fridge and using what I have to make easy and cheap soup recipes.  This Salsa Verde Soup came together from a fridge purge and this recipe packs so much flavor and only contains  a few ingredients. It is an inexpensive and quick meal to throw together on a busy weeknight or on a lazy weekend. Not only is it Whole30, Paleo and Clean Eating Compliant, but it will make healthy eating seem so easy.

Sometimes when I need a break from making a 3 course dinner, I always turn to soup. It warms and comforts my soul and allows me to take a break from standing in the kitchen for hours cooking and cleaning. All you need is a big pot, a couple of bowls and spoons and you are set. It makes a busy weeknight both delicious and easy. In the winter, I try to incorporate soup once or twice a week.

I have a deep love for Salsa Verde and it adds just enough spice and flavor to this recipe. If you are sticking with Whole30, make sure you are looking for a compliant version that does not have hidden sugars.  Combining, chicken breast, broth, coconut milk, onions, Salsa Verde and green chilies makes for the perfect Mexican style soup. Make a big pot on Sunday and pack for lunches or use for a leftover dinner during the week.

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Salsa Verde Soup

A warm and comforting Mexican style soup filled with creamy coconut milk, shredded chicken and Salsa Verde. This dish is Whole30, Paleo and Keto complaint.

  • Total Time: 25 minute
  • Yield: 4 people 1x

Ingredients

Scale
  • 6 cups chicken broth
  • 45 chicken breast
  • 2 cups salsa verde ((I use the Herdez brand))
  • 3/4 cup coconut milk
  • 1/2 cup sweet onions (chopped)
  • 1 can green chilies
  • 1 tsp garlic powder
  • 1 tsp salt and pepper
  • 1 tsp ghee

Instructions

  1. Add all of your ingredients to a crockpot and let simmer on low all day. (I will throw my chicken in raw and it will cook perfectly through the day)
  2. If you choose to cook right before serving, simply boil your chicken in a large pot on the stove. Drain your water and add all of your other ingredients that are listed above. Allow the soup to simmer together for 30 minutes.
  3. Before serving, use a fork to break up the chicken and shred.
  4. Serve with fresh cilantro, avocados, jalapenos and a dollop of salsa Verde.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes stove top
  • Category: soup
  • Cuisine: Mexican

4 thoughts on "Salsa Verde Soup"

  1. Ashley H says:

    My husband and I both love this soup. We make it monthly. It is one of those recipes that started out as something to eat during a Whole30 round and ended up in the regular rotation. It freezes well and is light enough for summer months too. We add avocado when we need it to fill us up longer.

    1. Ashley McCrary says:

      Love that this soup is a favorite. I so appreciate the kind words of support!

  2. Caitlin says:

    Hi! I made this for the first time last night as I was looking to enjoy chicken in a more exciting way. I’m on R6D36 so good boredom is definitely happening. This is yummy and zesty! I didn’t have green chilis, but I sub those with sliced pepperocini (sp?) since I had an open jar. Can’t wait to eat up – thanks!

    1. Ashley McCrary says:

      So happy to hear you love it. Thank you for trying


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at https://healthylittlepeach.com/vegan-vanilla-cake-with-buttercream-st-patricks-day/#tasty-recipes-22812
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The perfect cozy soup for this weekend. This Salsa Verde Chicken Soup is so easy to make and requires simple ingredients. Throw it in the crockpot, instant pot, or stovetop. 

Low Carb, Paleo, Whole30, and Dairy-Free

Click the link in my bio and tap the photo to be directed to the recipe. https://healthylittlepeach.com/salsa-verde-chicken-soup-keto-whole30/
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Life is so easy with you!❤️ Happy Valentine’s Day, Sweet Thang.
✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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#whole30recipes #easyrecipes #whatsonmyplate
Needing a healthier Valentine’s Day dessert? Be sure to give this Keto Blueberry Cobbler a try. 

It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at healthylittlepeach.com or over in the link in bio 
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