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+ servings

Chicken Verde Soup

Course Soup
Cuisine Mexican
Keyword chicken verde soup, green chicken chili
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 283 kcal


  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 large garlic cloves, minced
  • 3/4 tsp salt, divided
  • 2 tbsp flour (optional)
  • 1 tbsp ground cumin
  • 1/2 tsp ground corriander
  • 1 tsp oregano
  • 4 cups low sodium chicken broth
  • 16 oz jarred salsa verde
  • 1 cup shredded chicken
  • 14.5 oz can hominy, drained
  • 14.5 oz can white beans, drained and rinsed
  • 1 cup plain Greek yogurt
  • lime, avocado, and cilantro


  1. Heat a large stock pot or dutch oven to a medium-low heat. Add olive oil, onion, garlic, and 1/4 teaspoon salt. Sweat the veggies until slightly softened, about 2-3 minutes. Add the cumin, coriander, and oregano. Continue to sweat another 1-2 minutes. Stir in flour. Cook for one minute.

  2. Whisk in chicken stock. Pour in salsa, chicken, hominy, white beans, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer for 15-20 minutes until soup is slightly thickened and beans are soft. Stir in greek yogurt. Season to taste with salt and pepper. Serve with a squeeze of lime, avocado, and cilantro.

Nutrition Facts
Chicken Verde Soup
Amount Per Serving (1 serving)
Calories 283 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 1165mg51%
Potassium 802mg23%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 9g10%
Protein 19g38%
Vitamin A 485IU10%
Vitamin C 5mg6%
Calcium 122mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.