Quick Facts
Time: 10 min prep • 20 min cook (30 min total)
Yield: 6 bowls
Skill: Easy
Method: One-pot stovetop
Diet: Gluten-Free

Introduction

Taco Soup gets a salsa-verde glow-up: a tangy, bright broth swirling with shredded chicken and creamy white beans that tastes like a cozy night and a fresh market run in the same spoonful. If “What’s for dinner?” keeps popping up at 5:30, this 30-minute plan solves it with clear steps, flexible swaps, and consistent results. You’ll get that lively tomatillo zing balanced by warm spices, gentle heat from jalapeño, and cooling cilantro and lime at the finish—big flavor with minimal effort. It’s ideal for busy families, meal prep fans, and anyone craving a healthier bowl that doesn’t skimp on satisfaction. Keep this as your weeknight-easy, Healthy Taco Soup that feels like the Best Taco Soup Recipe—then browse our Taco Soup recipes for more flavors and heat levels.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap in turkey or leftover rotisserie chicken.
• Balanced flavor: tangy tomatillo, gentle heat, fresh lime.
• Great leftovers: thickens slightly and reheats beautifully.

Taco Soup — Salsa Verde Chicken (One-Pan, 30 Minutes)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 6 bowls
• Diet: Gluten Free

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Description

Bright, tangy salsa verde meets tender shredded chicken and creamy white beans in a 30-minute, one-pot taco soup. Warm cumin and oregano balance tomatillo zing; cilantro and lime finish it fresh. Weeknight-easy, flexible, and great for leftovers.

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Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 jalapeño, seeded & minced (optional)

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp kosher salt, plus more to taste

• 2 cups salsa verde (tomatillo-based)

• 4 cups low-sodium chicken broth

• 2 (15-oz) cans white beans (cannellini or great northern), drained & rinsed

• 3 cups cooked shredded chicken

• 1/4 cup chopped cilantro, plus more for serving

• 1 lime, cut into wedges (juice to taste)

• Optional toppings: thick yogurt or sour cream; extra cilantro

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Instructions

1. Heat oil in a 4–5 qt pot over medium. Sauté onion 2–3 min until translucent. Add garlic and jalapeño; cook 30–60 sec.

2. Stir in cumin, oregano, and salt; bloom 30 sec.

3. Add salsa verde and broth; stir and scrape up any fond.

4. Stir in beans and chicken; bring to a gentle simmer.

5. Simmer 10–12 min to meld. Taste and adjust salt.

6. Off heat, stir in cilantro. Squeeze in lime to taste.

7. Ladle into bowls; add optional creamy dollop and more cilantro.

Notes

• Essentials: salsa verde, broth, beans, chicken.

• Swaps: turkey for chicken; add corn or diced zucchini in last 5–7 min; 1/2 cup quick-cook rice for heartier soup.

• Make it creamy: off heat, stir in 1/3 cup plain yogurt or a splash of evaporated milk (temper first).

• Storage: 3–4 days refrigerated; up to 3 months frozen. Reheat gently with a splash of broth and finish with fresh lime/cilantro.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Method: One-pot stovetop
• Cuisine: Mexican-inspired

Ingredients

In order of use:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional heat)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 2 cups salsa verde (preferably tomatillo-based)
• 4 cups low-sodium chicken broth
• 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
• 3 cups cooked shredded chicken (from poached, baked, or rotisserie)
• 1/4 cup chopped cilantro, plus more for serving
• 1 lime, cut into wedges (juice to taste)

Toppings (optional): a small spoonful of thick yogurt or sour cream; extra cilantro.

What each ingredient does:

• Olive oil: helps bloom aromatics.
• Onion: sweet base.
• Garlic: savory depth.
• Jalapeño: gentle heat and freshness.
• Cumin: warm, earthy backbone.
• Oregano: herbal lift.
• Salt: heightens flavors.
• Salsa verde: tangy tomatillo body and color.
• Chicken broth: savory volume.
• White beans: creamy texture and fiber.
• Shredded chicken: lean protein and substance.
• Cilantro & lime: bright finish.

Must-have vs. flexible: Salsa verde, beans, chicken, and broth are essential. Jalapeño and toppings are flexible.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Swap yellow onion for white or sweet; add a pinch of smoked paprika for warmth.
• Protein: Use leftover roasted chicken or cooked turkey (hello, Turkey Taco Soup vibes).
• Veg: Stir in a handful of frozen corn or diced zucchini in the last 5–7 minutes.
• Starch: Add 1/2 cup quick-cooking rice and simmer until tender for a heartier bowl.
• Dairy/Fats: Keep it dairy-free with no creamy toppings; or stir in a splash of evaporated milk off heat for a Creamy Taco Soup feel.
• Diet swaps: GF as written; for dairy-free, skip toppings or use dairy-free yogurt.
• Budget/time savers: Rotisserie chicken, jarred salsa verde, and canned beans keep this fast.

Equipment Notes

• Required: 4–5 qt heavy pot or Dutch oven, ladle, cutting board and knife.
• Nice-to-have: Citrus squeezer for lime; silicone spatula for gentle stirring.
• Size notes: A 4–5 qt pot fits the yield with room to simmer.
• Cleanup tip: Briefly soak the pot with warm water to loosen any salsa residue.

Step-by-Step

1. Heat & bloom (2–3 min): Warm oil over medium. Sauté onion until translucent; add garlic and jalapeño. You’ll smell a mellow sweetness—this is your flavor base.
2. Spice it right (30 sec): Stir in cumin, oregano, and salt. Blooming spices in fat wakes up aroma and prevents a raw taste.
3. Build the broth (1 min): Pour in salsa verde and broth. Stir, scraping up any browned bits—these add savory depth.
4. Add substance (2 min): Stir in white beans and shredded chicken. Bring to a gentle simmer.
5. Simmer & meld (10–12 min): Keep a light bubble so beans stay intact while flavors marry. Taste and add a pinch of salt if needed.
6. Finish bright (off heat): Stir in cilantro. Squeeze in lime to taste—acid balances the tangy-savory broth.
7. Serve & rest (2 min): Let the soup sit briefly so heat evens out. Ladle into bowls, add optional creamy dollop, and a final sprinkle of cilantro.

Doneness cues: Beans hot and tender; chicken steaming; broth lightly thickened; aromas bright and savory.

Make-Ahead, Storage & Reheating

• Make-ahead: Dice onion/jalapeño and shred chicken up to 2 days ahead.
• Fridge: Store 3–4 days in airtight containers; soup thickens slightly as beans absorb broth.
• Freeze: Up to 3 months. Cool fully, freeze flat in bags. Thaw overnight.
• Reheat: Warm gently on the stove with a splash of broth or water. Add fresh lime and cilantro to revive.

How to Lighten / Make It Creamy

• Lighten: Use extra broth and fewer beans, or add diced zucchini for body without heaviness.
• Creamy: Off heat, stir in 1/3 cup plain yogurt or a little evaporated milk. Temper dairy first with a ladle of hot soup to prevent curdling.

Toppings, Garnishes & Finishes

• Crunch: crushed baked tortilla strips, toasted pepitas.
• Fresh: cilantro, scallions, or a little lime zest.
• Tang/Heat: extra lime, a few jalapeño slices, or mild chili oil.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm corn tortillas, cilantro-lime rice, or a simple green salad. For drinks, sparkling water with lime or a light, crisp nonalcoholic option pairs nicely with the tangy broth.

Scaling the Recipe

To double, use a 6–7 qt pot and add 3–5 extra minutes for the simmer. To halve, keep the same ratios and check seasoning early; smaller volumes reduce faster, so keep the simmer gentle.

Nutrition & Dietary Notes

Protein from chicken + fiber from white beans makes this filling. Naturally gluten-free when using GF-certified broth and salsa. Dairy is optional (toppings only).

Troubleshooting

• Too salty? Add a bit more broth or water and finish with lime.
• Too bland? Pinch of salt, squeeze of lime, and fresh cilantro.
• Too watery? Simmer 3–5 minutes more or mash a few beans to thicken.
• Overcooked beans? Add a small splash of broth and more fresh cilantro to refresh texture and flavor.

FAQs

Can I use frozen or precut ingredients? Yes—frozen diced onions and cooked shredded chicken work great; add them straight in.
Best protein/veg swaps? Turkey, leftover roasted chicken, or black beans; zucchini or corn in the last few minutes.
How do I keep it from drying out? Keep a gentle simmer and cover partially; add a splash of broth as needed.
Can I make it dairy-free/gluten-free? Yes—skip dairy toppings; verify GF broth and salsa labels.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill/parsley.
• Spicy Chipotle: Stir in 1–2 tsp minced chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: Off heat, add 1/3 cup grated Parmesan and a splash of evaporated milk.

Chef Notes / Test Kitchen Tips

The biggest flavor mover is acid timing: add lime at the end to keep the tomatillo brightness vivid. Also, salt in stages—after simmering and again after the lime—so you don’t over-season before the final balance. Expect it to be “done” between 18–22 minutes once the pot reaches a simmer.

Conclusion

This Taco Soup works because it stacks quick techniques—blooming spices, controlled simmer, bright finish—for reliable, weeknight flavor. It keeps 3–4 days, so lunch is solved too—when you’re ready for your next pot, dive into our full collection of soup recipes. If you make it, leave a rating or comment and share your favorite topping combo.