Salsa Verde Chicken Soup

This time of year always feels like soup season to me. When the air gets crisp, the easier the recipe, the better. Years ago, a friend shared a slow cooker chicken dish with me that became an instant staple. Over time, I’ve treated that recipe like a base, making alterations based on what’s hiding in my pantry or whatever sounds good in the moment.

This particular version was a recent runaway hit, but because I was “freestyling” in the kitchen, I realized I hadn’t actually written down the magic formula! This week, I’m making it again with a few minor tweaks and, finally, being smart enough to record the ingredients so I can save it for later.

What I love most about this soup is its flexibility. It’s a choose-your-own-adventure meal: use raw chicken to simmer, toss in a leftover rotisserie bird for speed, or leave the meat out entirely for a rich vegan version. Lately, I’ve been all about the texture, so I load mine with crushed chips, creamy avocado, fresh cilantro, and a dollop of vegan sour cream.

Why the Silken Tofu?

If you’re wondering about the 14 oz block of silken tofu, don’t skip it! When blended with one can of the cannellini beans, it creates a thick, velvety base that mimics heavy cream. It’s a nutritional powerhouse move that makes the broth incredibly satisfying while keeping the dish light and plant-forward.

Customization & Swaps

Here are a few ways to pivot this recipe based on what you have:

• The Protein: Swap chicken for a third can of beans (Black or Pinto work great) to go fully vegan.
• The Heat: If you want more kick, use a “Hot” salsa verde or add a chopped jalapeño to the aromatics step.
• The Greens: Stir in a few handfuls of baby spinach or kale during the “Finishing Touches” step for an extra nutrient boost.
• The Crunch: Instead of tortilla chips, try toasted pepitas (pumpkin seeds) for a nutty, earthy crunch.

Tips for Success

• The Shred: If you simmer the chicken breasts whole, they will shred much easier if you take them out and use two forks while they are still hot.
• The Blend: Make sure the tofu and bean mixture is completely smooth before adding it back to the pot to ensure that “cream soup” mouthfeel.

Tried and True Variations

The beauty of this base is that it doesn’t always have to be “Verde.” Here are two other ways I’ve made this that were just as tasty:

1. The Creamy Rancher For a decadent, tangy twist, I’ve skipped the salsa verde and used just vegetable broth. I added a ranch seasoning packet and swapped the silken tofu for (or added!) vegan cream cheese. It creates a rich, savory “white” soup that is pure comfort in a bowl.

2. The Pantry Chili When I want something heartier, I swap the cannellini beans for black beans and chili beans I also add a taco seasoning packet to the mix. By using the same blending technique with the black beans, you get a thick, dark, and robust chili texture that feels like it’s been simmering all day.

Always,

Your Trusted Friend 🖤