Salsa Verde Soup

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

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes stove top
  • Total Time: 40 minute
  • Yield: 4 people 1x


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.



  • 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


  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.

  • Category: soup
  • Cuisine: Mexican

Comments (2)

  • 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.

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


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