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. Be sure to try my Chicken Tortilla Soup for another easy and hearty soup.
Let’s Make Chicken Taco Soup with Salsa Verde!
This soup is so easy to make! All you need to do is open some cans and pour everything 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.
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!Print
This soup is easy to make and a crowd-pleaser!
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
salt & pepper to taste
Put everything in a big pot. Bring to a boil and then turn heat down and let it simmer for at 15 minutes. This can be simmered for up to an hour.
Be sure to check labels on all your ingredients to make sure they are gluten-free!
Keywords: gluten-free recipes, gluten-free soups, chicken taco soup, easy dinner recipes