Salsa Verde Chicken Soup 


Supermarket staples come together to make this deeply flavored chicken soup. 

Hands On Time:
35 mins
Total Time:
35 mins

Inspired by posole, a traditional Mexican stew, this soul-satisfying chicken soup comes together in about a half-hour thanks to chicken broth, cans of pinto beans and hominy, and a jar of tomatillo salsa, aka salsa verde.


  • 1 tablespoon canola oil

  • 1 pound boneless, skinless chicken thighs, cut into 1-in. pieces

  • 1 cup chopped white onion (from 1 onion)

  • 3 cups unsalted chicken broth

  • 1 15-oz. can no-salt-added pinto beans, drained and rinsed

  • 1 15-oz. can white hominy, drained and rinsed

  • 1 cup jarred salsa verde

  • .50 chopped fresh cilantro, divided

  • 1 tablespoon fresh lime juice (from 1 lime)

  • 1 avocado, chopped

  • crushed tortilla chips, for serving (optional)


  1. Heat oil in a large saucepan over medium-high. Add chicken and onion; cook, stirring often, until chicken is cooked through, beginning to brown slightly, and juices have mostly evaporated, 8 to 10 minutes.

  2. Stir in broth, beans, hominy, and salsa verde. Bring mixture to a boil over medium-high. Reduce heat to medium and cook until hot, about 5 minutes. Stir in ¼ cup chopped cilantro and lime juice. Serve in bowls topped with avocado, remaining ¼ cup cilantro, and, if desired, tortilla chips.

    Salsa verde chicken soup
    Victor Protasio

Nutrition Facts (per serving)

449 Calories
18g Fat
42g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 449
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 15%
Sodium 898mg 39%
Total Carbohydrate 42g 15%
Dietary Fiber 9g 32%
Total Sugars 6g
Protein 33g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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