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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: 5 minute
  • Yield: 4 people 1x


  • 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.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes stove top
  • Category: soup
  • Cuisine: Mexican