Weeknight Mexican Chicken Soup

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On a cool and rainy day, this couldn't be more perfect.  With only five ingredients and 30 minutes, this is a quick and healthy dinner.  I served the soup with some grilled pepper-jack cheese sandwiches because what could honestly be better than that?!

Over the weekend I baked a few chicken breasts, shred them up and stored them in the fridge.  It was as easy as tossing everything together in a pot, letting it simmer for 10 minutes and serving.  We loved this soup because of it's rich flavors, simple ingredients and quick preparation.

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The salsa verde gives it a little kick of zest while the beans and chicken give the soup its heartiness.  What I thought would be a "little" kick of zest turned in to Ryan and I gulping huge glasses of milk after sampling a spoonful during the cooking.  I hadn't even looked at the jar of salsa verde before buying it but I of course picked up the extra-spicy-jalapeno style (only me).

So that's where the idea for the sour cream came in, and it made things cooler for sure.

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Swirled in to the soup, the sour cream cools down the spiciness of the broth while also giving it a little creaminess too.

Obviously I am recommending you DO NOT purchase a bottle of extra-spicy-jalapeno salsa verde, but the sour cream would still be yummy!

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Although Ryan isn't much of a spice guy, he still gave it his seal of approval - but only after I promised him I would check the label next time I buy salsa.

His favorite part was the grilled pepper-jack cheese sandwiches I made to go with the soup.  I purchased a big block of Trader Joe's version and it was so perfect dunked in the soup and even better just to look at.

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Would you just look at that cheese melting and dripping in to the soup?!?!

Sorry, I just drooled all over my keyboard.

This meal cost me about $8.00 to throw together, with enough to feed both Ryan and myself and have leftovers for lunch the next day.  If you are wondering why I mention this, see Meal Planning 101 for more information.

Weeknight Mexican Chicken Soup
Prep time:
Cook time:
Total time:
Serves: 4
This is best served on a cold rainy day, with grilled pepper-jack cheese sandwiches and cool sour cream swirled in to the soup. Trust me on this one.
  • 2 cups boneless skinless chicken breasts, baked and shredded
  • 1 jar salsa Verde (mild or medium heat!)
  • 1 can cannelloni beans, drained and rinsed
  • 4-6 C low sodium chicken broth
  • 1 bunch of cilantro, chopped
  1. Pour the chicken, chicken broth and salsa in a large pot and bring it to a boil, stirring occasionally. Let it slow boil for about 5 minutes, then add the beans and cilantro.
  2. Serve with sandwiches and sour cream (optional)


Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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Week 1: $52.98 - Creatively Delish - June 4, 2014

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