There is a salsa verde soup from a local Mexican restaurant that Amy and I both love. It is flavorful, loaded with shredded chicken, and very comforting when you have a cold. I made this paleo salsa verde chicken soup so that I would have a healthy alternative that I could make in my home kitchen.
When I first attempted this paleo salsa verde chicken soup I wanted to keep it hearty, but still paleo and Whole30 compliant. I started lots of delicious shredded chicken and flavorful salsa. Then I decided to bulk the soup up with some cauliflower rice.
This paleo salsa verde chicken soup on its own, but is really elevated with toppings. I love it with some homemade cashew cream and pickled jalapenos. Keep reading for some tips on how to make some cashew cream is your own kitchen.
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Healthy soups are my favorite winter meal!
Soup is definitely one food that I did not appreciate as a child. I literally refused to eat anything but tomato soup for way to long. I still distinctly remember the first time I tried a mushroom bisque and I loved it.
My mom made soup all the time in the winter. She has a gift for throwing a bunch of things in a big stockpot and making it work. The older I get the more I try to follow in my mother’s soup making footsteps.
I love a hearty chili or tomato bisque, but this paleo salsa verde chicken soup has a distinct flavor that I cannot get from the others. It is easy to control the spice level of this soup depending on which salsa verde you use. I used a jar of mild salsa verde so that I could add more jalapeños on top after cooking the soup.
What tools and ingredients will you need to make this Whole30 soup?
You will only need a few basic kitchen tools and simple ingredients to make this delicious, comforting, and healthy paleo salsa verde chicken soup. To start you will need a large heavy bottom pan like a dutch oven or soup pot. You will also need an immersion blender to puree the soup. If you do not have an immersion blender, you can pour the soup into a standard blender to puree in batches.
To make this paleo salsa verde chicken soup you will need an onion, some seasonings, a can of green chilis, a jar of salsa verde, some chicken, chicken broth, chicken breasts, and cauliflower rice. I used frozen cauliflower rice and pour it directly into the pot from frozen. If you are strictly paleo or on the Whole30, you will need to check that the salsa verde, green chilis, and chicken broth are all made with Whole30 compliant ingredients.
Make a Cashew Sour Cream for a Topping!
I make the cashew sour cream by soaking 1 cup of raw cashews in water for a few hours. Then I drain and rinse the cashews and blend them with 1/4 cup lime juice, 1/4 cup of water, and 1/2 tsp salt in a high-speed blender. I store the cashew sour cream in the fridge and use it to top soups and chilis!
Let’s make some Paleo Salsa Verde Chicken Soup!
To make this delicious and healthy paleo salsa verde chicken soup dice the yellow onion and add avocado oil to a heavy bottom pot and heat over medium heat. When the oil is hot add diced onion to the pan and cook for about 3 minutes, tossing frequently. Then, add salt and cumin to the onions and cook for an additional minute.
Reduce the heat to low and add chicken broth, chicken, salsa verde, green chilis, and cauliflower rice to the pot. Then, increase heat to high and bring the soup to a boil. Once boiling, reduce to a simmer and cover the pot.
Simmer the soup for 15 minutes. Then, turn off the heat and remove the chicken from the pot. Shred the chicken into thin shreds with 2 forks. Next, take an immersion blender and blend the soup in the pot into a thick bisque.
Then, add the shredded chicken back into the pot and bring the soup to a simmer for an additional 15 minutes. Enjoy this paleo salsa verde soup immediately or store in an airtight container in the refrigerator for up to 4 days! Keep reading to find the full recipe. If you make this soup please let me know in the comments below or on Instagram!