Taco Soup gets a vibrant upgrade with this Green Salsa Verde Taco Soup — a light yet satisfying version made with tomatillos, green chiles, and shredded chicken. Packed with tangy, zesty flavor and a touch of spice, this soup delivers all the comfort of taco night with a refreshing green twist. Whether you’re cooking on the stovetop or letting it simmer in the crock pot, this healthy taco soup is an easy, flavorful meal you’ll want on repeat:
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomatillos or 5 fresh tomatillos, husked and chopped
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- Salt and black pepper, to taste
- Juice of 1 lime
- Optional toppings: sliced avocado, tortilla strips, cilantro, shredded cheese
Instructions
- Cook the Chicken
In a large pot, heat olive oil over medium heat. Add the chicken breasts and sear for 2–3 minutes per side until lightly golden. Remove and set aside. - Build the Base
In the same pot, sauté the onion and garlic until fragrant. Add chopped tomatillos and green chiles, cooking for 5 minutes until softened. - Simmer the Soup
Pour in the chicken broth, cumin, chili powder, oregano, salt, and pepper. Return the chicken to the pot and bring to a gentle boil. Reduce heat and simmer for 20 minutes, until the chicken is cooked through. - Shred and Finish
Remove the chicken, shred it with two forks, and return it to the pot. Stir in lime juice and white beans. Simmer for another 5 minutes. - Serve
Ladle into bowls and top with avocado, tortilla strips, cilantro, and a squeeze of lime.
Health Benefits
This Green Salsa Verde Taco Soup is both light and nourishing:
- High in lean protein: Shredded chicken keeps you satisfied without excess fat.
- Loaded with antioxidants: Tomatillos and green chiles provide vitamin C and support immune health.
- Gut-friendly: The beans add fiber, aiding digestion and long-lasting fullness.
Why You’ll Love This Recipe
- Fresh and tangy flavor: The salsa verde base brings a bright twist to traditional taco soup.
- Quick and easy: Ready in under 40 minutes with simple ingredients.
- Crock pot friendly: Let it cook low and slow for effortless meal prep.
Tips and Variations
- For a creamier version, stir in a few spoonfuls of Greek yogurt or sour cream at the end.
- Add spice with jalapeños or a dash of hot sauce.
- Want more veggies? Mix in corn, spinach, or diced zucchini for added nutrition.
Serving Suggestions
Serve this zesty taco soup with crispy tortilla strips, fresh lime wedges, or warm corn tortillas on the side. It pairs beautifully with a green salad or a bowl of Mexican rice for a complete, balanced meal.
Conclusion
Green Salsa Verde Taco Soup proves that taco night can be both refreshing and cozy. With its tangy tomatillo base, tender chicken, and bold flavors, it’s a lighter take on a classic comfort dish that still satisfies every craving. Whether you make it on the stovetop or in your crock pot, this vibrant taco soup brings bright, zesty energy to your dinner table. Save this recipe and add a fresh twist to your soup ideas tonight!
