Campbells Chicken Verde Soup Substitute Copycat
Warm up with a comforting bowl of homemade Campbells Chicken Verde Soup Substitute Copycat, a zesty and flavor-packed alternative to the store-bought favorite. This recipe features tender shredded chicken simmered in a vibrant broth infused with tangy salsa verde, aromatic cumin, and fresh lime juice. Loaded with wholesome ingredients like black beans, sweet corn, and mild green chilies, this easy-to-make soup offers a delightful balance of heartiness and freshness. Garnish with creamy avocado and cilantro for a restaurant-quality finish that’s perfect for lunch or dinner. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights, delivering all the crave-worthy flavors you love in a lighter, healthier version.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup green salsa (salsa verde)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 4-ounce can canned mild green chilies, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 15-ounce can black beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece avocado, diced (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot for 3-4 minutes on each side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the salsa verde, diced green chilies, ground cumin, and dried oregano to the pot. Stir to combine the flavors.
Pour in the chicken broth and bring the mixture to a simmer.
Return the chicken breasts to the pot, cover, and simmer for 15-20 minutes until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the corn kernels, black beans, lime juice, salt, and black pepper. Simmer for an additional 5 minutes to let the flavors meld.
Stir in the chopped fresh cilantro before serving.
Ladle the soup into bowls and garnish with diced avocado if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 37.5 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4304 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
