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Weeknight Chicken Verde Soup

Weeknight Chicken Verde Soup
Warm up with Weeknight Chicken Verde Soup! Serve with sliced onion, avocado, radishes, cucumbers, cabbage, and cilantro for a hearty and healthy meal.
  • Serving Size


  • Total Time

    30 minutes



  • 2 tablespoons extra virgin olive oil

  • 1 medium onion, peeled and sliced

  • 1 cup tomatillo salsa

  • 4 cups chicken broth

  • 1 rotisserie chicken, meat removed from bones

  • 1 can hominy (29 ounce), drained and rinsed

  • 1 can black beans (15 ounce), drained and rinsed

  • salt and pepper to taste


  • sliced onion

  • avocado

  • radishes, washed and sliced

  • cucumbers, washed, peeled, and sliced

  • shredded cabbage, washed

  • chopped cilantro, washed and chopped


  1. In a large saucepan, heat oil and begin to sauté onion. Cook until softened then add salsa. Stirring occasionally, simmer for 5 minutes to concentrate flavors. 
  2. Add chicken broth and simmer for 10 minutes to meld the soup flavors. Add chicken, hominy, and black beans. Heat until ingredients are fully-cooked. 
  3. Season with salt and pepper to taste. Ladle soup into bowls and garnish with fresh vegetables and herbs.
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