Chicken Taco Soup with Salsa Verde has been a hit every time I serve it. With simple ingredients that you can have on hand and using pre-shredded chicken, this soup comes together quickly. It’s easy to make and so delicious. Try my Chicken Tortilla Soup for another easy and hearty soup.
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This soup is so easy to make! Add all ingredients into a big pot, add shredded cooked chicken, and bring to a boil. Then reduce heat and let simmer for at least 15 minutes. It can simmer for an hour or be kept on low in a slow cooker for a few hours if you’re serving guests or having it at a party.
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Tips for Pre-Cooked Chicken
One of the things that makes my soup-making easier is having the protein ready prepped. I like to cook several chicken breasts in my Instant Pot and then shred them and place them in 4-cup portions in freezer bags. Or use my recipe for cooking a whole chicken in an Instant Pot. You could also use canned chicken or rotisserie chicken, but make sure that it is gluten-free!
More gluten-free soups you’ll love
Chicken Taco Soup with Salsa Verde
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Soups
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Description
This soup is easy to make and a crowd-pleaser!
Ingredients
- 32 oz chicken broth
- 16 oz jar of salsa verde
- 4 cups shredded, cooked chicken
- 2 14.5 oz cans fire-roasted tomatoes
- 2 15.25 oz cans of corn
- 2 15 oz cans of black beans
- 4 oz can of diced chiles
- 2 teaspoons of cumin or chili powder
- salt & pepper to taste
Instructions
Put everything in a big pot. Bring to a boil, and then turn the heat down and let it simmer for at least 15 minutes. This can be simmered for up to an hour.
Can topped with tortilla chips, avocado, and dairy-free sour cream.
Notes
Be sure to check labels on all your ingredients to make sure they are gluten-free!
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