Slow Cooker Chicken Salsa Verde Tortilla Soup is classic chicken tortilla soup with a salsa verde twist. Enjoy with a dollop of Greek yogurt or sour cream and crunchy tortilla chips for a healthy, hearty meal!
We all love our Mexican food, yes? Yes…or more appropriately, si! Now that that’s out of the way, are you a red sauce or a green sauce kind of person? I’d never ventured out and tried green sauce when I was younger — I knew I liked red and had no clear understanding of what green sauce really all about. It’s so sad it took me so long to find out how much I love salsa verde and those darling green little tomatillos that make it so special. SOOO absolutely special. 🙂
It wasn’t until I was in cooking school and we had a demo on Mexican cuisine that I discovered tomatillos. The chef told us that in the winter he never used tomatoes in his restaurant because they were horrible when they were out of season. I do agree on that — tomatoes are light red and very blah in flavor at this time of year. He made us a salsa out of raw tomatillos. I was shocked. Would that even taste good? Turns out, that was one of the best salsas I’ve ever had…simply tomatillos, garlic, jalapeño, white onions, and lime juice. I was a tomatillo lover from there on out.
I never realized how easy it was to make homemade salsa verde until last year. It’s just onions, tomatillos, garlic, and jalapeños, broiled for about 10-15 minutes until charred. Whir the charred veggies in the blender with lime juice, spices, and cilantro, and you’ve got a flavorful salsa verde. Ole!
Normally I like to start slow cooker soups on the stove top for flavor, but with this one, it’s done under the broiler. Once you whir it all together in the blender, all you have to do is dump everything into the slow cooker and let it do it’s thing. 🙂
I’ve never made a tortilla soup with salsa verde before, and I’ve had it on my list for a while now. If you don’t want to make your own salsa verde, buy your favorite brand and combine it with some chicken stock. If you do make your own, you can make it ahead and freeze it for essential soup-making days.
Let me tell you, this soup was all that and a bag of chips, too. Because there were crunchy, delicious tortilla chips on the side, you know. I topped my soup with a dollop of Greek yogurt and loved the creaminess of it with the delicious tang of the salsa verde broth. This is the lighter way to enjoy a Mexican fiesta, and you won’t feel deprived. No sirrree. It’s easy to make, it’s hearty with tons of flavor, and boy are the leftovers nice. 🙂
For more tomatillo love, try these:
And some recipes from other salsa verde loving bloggers:
Jalapeño Cornbread & Chicken Verde Bake by Krafted Koch
Pulled Pork Green Chili by Simply Gloria
Salsa Verde Beef Tacos by The Girl Who Ate Everything
White Bean Salsa Verde Chili with Lentils and Quinoa by Cookie Monster Cooking
- 1 tablespoon canola oil
- 1 lb. tomatillos, husks removed and rinsed (halve them if they're large, or leave whole if they're small).
- 1 medium onion, peeled and quartered
- 3 large garlic cloves, peeled
- 1 large jalapeño, seeded and halved
- ½ cup roughly chopped cilantro (I used stems and all)
- ¼ cup water
- juice of one lime
- 2 teaspoons granulated sugar
- 1½ teaspoons cornstarch
- ½ teaspoon dried oregano
- salt and pepper, to taste
- 1 lb. skinless chicken breasts
- 2 cups reduced sodium chicken stock
- (1) 15 ounce can black beans, rinsed and drained
- 1½ cups corn (canned or frozen)
- salt and pepper, to taste
- Serve with Greek yogurt or sour cream and tortilla chips, if desired
- Preheat the broiler. Toss the tomatillos, onion, garlic, and jalapeño in the canola oil and place on a large rimmed baking sheet. Broil for 10 minutes until nicely charred. If the tomatillos are large, they may need another 2 minutes or so under the broiler. Place the vegetables in a food processor, and add the ½ cup cilantro, water, lime juice, sugar, cornstarch, salt and pepper. Process until as smooth as possible. Taste for seasoning and add more salt, pepper, or lime juice if necessary.
- Season the chicken breasts with salt and pepper and set aside.
- Place the salsa verde in the slow cooker, and stir in the chicken stock. Add salt and pepper, to taste. Stir in the black beans and corn, then add the chicken. Cover and cook on low heat for 4 hours or until the chicken is cooked through.
- Remove the chicken from the slow cooker and shred, then stir the shredded chicken into the soup. Ladle into bowls and serve with Greek yogurt or sour cream, and tortilla chips. Enjoy!
If you're short on time and would rather just use store bought salsa verde, you will need about 2 cups.
Salsa verde can be made ahead and frozen until ready to use.
Recipe by Flavor the Moments.