Soups & Salads | October 22, 2014

Salsa Verde Chicken and Kale Soup

I’ve been making this soup for a couple years now, and every time I do, I can’t get over how easy and how delicious it is. I know those terms are used quite loosely in the foodie world, but this is pretty dang foolproof, takes 5 minutes to throw in the crock pot, and the flavors are incredible.

Salsa Verde Chicken and Kale Soup overhead shot with cilantro garnish on the side

Start With Salsa Verde

Start with a great salsa verde (Trader Joe’s for the win, but any will do) and that does most of the work for you with it’s tangy tomatillo, savory garlic, and yummy onion and garlic. We fight over leftovers, and I even make baby food with it that my 10-month-old grunts between bites for (don’t worry, baby food recipes to come next week).


Salsa Verde Chicken and Kale Soup garnished with tortilla chips, avocado and cilantro and lime

Homey Soup With A Mexican Flair

While we do have a similar recipe here on the site already, Des’ Creamy White Chili, this has a little bit of a Mexican flavor to it, especially if you garnish it with lime, avocado, cilantro, and some crispy salty tortilla chips. I also throw in some kale for you-can’t-even-taste-it nutrition.

This has become our healthy Halloween tradition before heading out to gather all that sugar.

a spoonful of Salsa Verde Chicken and Kale Soup

Pair it with my bubbly Green Chili Cheese Bread, and you have a match made in heaven.

5 from 1 vote
Salsa Verde Chicken and Kale Soup
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins

Delish soup with kale for you-can't-even-taste-it nutrition.

Course: dinner
Cuisine: Mexican
Keyword: albondiga soup, salsa verde chicken, soup with kale
Calories: 774 kcal
Author: Stephanie
  • 2 chicken breasts
  • 1 12 oz jar salsa verde Trader Joe's has an excellent one
  • 1 can chickpeas
  • 1 can great northern beans
  • 1 4 oz can chopped green chilies
  • 32 oz. chicken broth
  • one bunch of kale stems removed and leaves chopped
  • optional garnish:
  • lime wedges
  • tortilla chips
  • sour cream
  • monterey jack cheese
  • avocado
  • cilantro
  1. Place chicken breasts, salsa verde, beans, green chilies, and broth into crock pot. Cook on low 6 hours.
  2. Remove chicken from crock pot and shred with two forks. Return to crock pot.
  3. Add kale to crock pot. Continue to cook on low 2 more hours.
  4. Garnish as desired.
Recipe Notes

Double the recipe in a large crock pot and freeze half of it. It freezes like a dream and you can reheat it in the crock pot again when you're ready to serve it.
Pressure Cooker directions: Place everything in pressure cooker, cook on 'soup' mode for 1 hour. Shred chicken, garnish.

Nutrition Facts
Salsa Verde Chicken and Kale Soup
Amount Per Serving (1 cup)
Calories 774 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 289mg96%
Sodium 6969mg303%
Potassium 3146mg90%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 27g30%
Protein 99g198%
Vitamin A 2440IU49%
Vitamin C 99.9mg121%
Calcium 77mg8%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.




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7 thoughts on “Salsa Verde Chicken and Kale Soup

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  1. 5 stars
    Made this! It was delicious Steph!! I double the chicken thinking I wanted to freeze some, added in the rest of the ingredients, but there wasn’t enough room in my crockpot to double the rest. However.. there was still plenty of soup! We topped it with lime and avocado like you suggested and it was perfect. My kids loved it.

    Also we don’t have a trader joes close (tear..) so I used the Tostitos Brand Green salsa and it was perfect. Thanks so much for the recipe!!

  2. 5 stars
    Talked to a young couple in an ALDI GROCERY & she bought the ALDI brand green salsa. I asked for your recipe. Made it. Loved it! I wonder if putting chick peas & beans in a little latter would help with firmness. I shared this with my Belgium friend & she thought spinach would be good in this recipe. BOTTOM LINE COMMENT. WONDERFUL RECIPE. I DID WONDER WHAT U THOUGHT ABOUT THE SPINACH IDEA?? Surely, as fast as spinach cooks, it would not be a good idea to cook for an add’l two hours. I personally liked the kale idea. It blends very well & no bitter taste. Thank you for sharing.

    1. What a great story! Glad you made it! Did you think the beans were too soft? I like them just how they turn out, so feel free to add them in later if you’d like! I also prefer kale to spinach in most soup recipes, I’m personally not a fan of cooked spinach in soups. I prefer the more firm texture of the kale. Love to hear your ideas though, adapting recipes makes cooking fun!

      1. Thanks for responding to my idea about spinach in ur recipe. I am going to make double today. Very healthy w kale. I’ll do most anything to get all the kale possible in me! I put spinach in quesadillas. Love ya’s cookin. TAKE CARE