Chicken Chile Verde Crockpot Soup

Image: The Tipsy Bite

Image: The Tipsy Bite

Maker: Gabi of the Tipsy Bite

The Tipsy Bite is the brainchild of Gabi, a registered nurse/food and wine aficionado. She and her husband, Paul, live in the DC area with their two dogs. When Gabi’s not busy cooking and posting recipes, she loves vacationing in Napa Valley, for obvious reasons!

Tune into Gabi’s weekly IGTV series called “Vino Wednesday” where she talks all about wine- whether that be tasting wine, food and wine pairing or highlighting different wine regions.

Instagram: @thetipsybite

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A Note from Gabi:

This Chile Verde soup is super easy to throw together and very versatile too. I found this spicy tomatillo simmer sauce (see below) that I used in this recipe, but feel free to make your own salsa verde sauce, or use another brand! You will have to adjust the seasonings at the end though, depending on which Verde sauce you use. This recipe serves 4, and is super easy to store for leftovers.


  • 2 ½ lb chicken breast

  • 1 ½ quart broth 

  • ½ onion, diced

  • 3 cloves garlic, minced

  • 1 c. tomatillo/salsa verde sauce (I used Urban Accents brand “Tangy Tomatillo Garlic Taco Simmer Sauce”)

  • 2 jalapenos, diced

  • 2 cans great northern beans, rinsed and drained

  • 4 oz. can green chiles

  • 1 bay leaf

  • Salt and Pepper to taste

  • 1 tbsp. chili powder

  • 1 tbsp. cumin

  • 1 tsp. garlic powder

Toppings (optional):

Cilantro, tortilla chips, shredded cheese, sour cream, squeeze lime, sliced avocado

Note: Make it local by using Clark and Hopkins Quintana Roo Hot sauce, SVO’s Boneless Skinless Chicken Breast, Ula Tortilla Tortilla Chips,

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  1. Add all of your ingredients to a crockpot. Cover and cook on LOW heat for 6 hours. 

  2. Remove the chicken breasts, shred with a fork, and add back into the crockpot. Cook on LOW for another hour. Adjust seasonings as needed. 

  3. Add desired toppings, serve and enjoy! 

Optional: This soup makes the BEST leftovers! Keep it in an airtight container in the fridge for up to 4 days.

I did not add a squeeze of lime to the soup because the tomatillo sauce I used was fairly tart. Taste and adjust your seasonings as needed! 

You can also add some cooked jasmine rice to your bowl before pouring the soup to add a hearty element! This is completely optional but very delicious.

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