Alexandra Hill

Shredded Chicken & White Bean Salsa Verde Soup

Alexandra Hill
Shredded Chicken & White Bean Salsa Verde Soup

Fall is one of my favorite seasons!

Obviously, it's because I get to whip out my crock pot and make comfort food that stick to your ribs in the cold weather! 

Growing up, my Mom would use her crock pot for everything! Anytime I would come home and smell a yummy aroma in the air, I knew something was cooking in the crock pot. 

I digress...

Well, since the weather here in D.C. is literally insane and doesn't know what season it wants to be yet and it was slightly chilly, I decided to make one of my Mom's go to 'Quick Dish' - Shredded Chicken & White Bean Salsa Verde Soup. This soup is so good and so easy to make but packed with tons of flavor. If you are in a time crunch or being a lazy chef, you should definitely make this. This soup puts me in two moods - being in Mexico because of the Salsa Verde and cuddling up with my boo on the couch on a cold day - with wine, of course. 

Remember, if you try it tag #JustAddHotSauce


- Rotisserie Chicken (Shredded)

- 1 can of Goya White Beans (drained) 

- 2 4.5oz cans of diced chiles

- 2 jalapenos (chopped finely)

- 1 small yellow onion (chopped finely)

- 1 tablespoon garlic

- 1 16oz can Salsa Verde (I like Whole Foods brand but whatever you like)  

- 1 cup chicken stock (reserve more if needed)

- salt & pepper (to taste) 


1. Shred chicken to your liking (set aside)

2. In a deep 'soup' pan, saute onions, jalapenos, garlic and diced chiles for about 3 minutes

3. Add in chicken & white beans (stir together)

4. Add in can of Salsa Verde

5. Add in Chicken Stock ( Feel free to add in more if you want it less thick)

6. Season with salt & pepper or whatever season you like. (I added Goya Adobo and more hot sauce, I like it spicy)

7. Let simmer for 20 minutes. Serve piping hot with some shredded cheese on top!

Cheers to eating!!