This vibrant Mango Salsa Verde Soup is hearty, creamy, and packed with flavor. It combines tender chicken, wild rice, beans, and veggies with a silky coconut mango verde sauce. Topped with fresh mango, cilantro, and lime, it’s a unique twist on comfort food!
Ingredients of Mango Salsa Verde Soup recipe
For the Soup
- 1 tbsp olive oil
- 6 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1 large chicken breast (about 1 lb), cut into 2 thin fillets
- ¾ cup uncooked wild rice blend
- 1 (15 oz) can fire-roasted tomatoes (with juices)
- 1 zucchini, sliced and quartered
For the Mango Verde Sauce
- 1 (13.5 oz) can coconut milk (lite or regular)
- 1 cup mango, roughly chopped (about 1 large mango)
- 1 tbsp brown sugar
- 1 tbsp chicken bouillon
- ½ tsp smoked paprika
- 1 cup mild salsa verde
- 2 tbsp lime juice
- 1 tbsp cornstarch
- 1 tsp each ground cumin and chili powder
- ¼–½ tsp chipotle chili powder
For Garnish
- Fresh chopped mango (a must!)
- Lime juice
- Cilantro
Instruction
1. Sear the Chicken
Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Lightly sear the chicken fillets for about 2 minutes on each side (don’t cook through).
2. Start the Soup Base
Add chicken broth and wild rice to the pot. Bring to a boil, then reduce to medium-low and simmer for 15–20 minutes, stirring occasionally, until chicken is tender. Remove chicken and let it cool before shredding.
3. Blend the Sauce
Meanwhile, blend all the Mango Verde Sauce ingredients until smooth and creamy.
4. Cook the Rice & Beans
After removing the chicken, add black beans, fire-roasted tomatoes, and the blended Mango Verde Sauce to the pot with the rice. Bring to a boil, then lower the heat and simmer for 20–30 minutes, stirring often so the rice doesn’t stick. Cook until rice is tender.
5. Finish the Soup
Once the rice is ready, return shredded chicken to the pot. Stir in zucchini and red bell pepper. Simmer for 2 minutes.
6. Taste & Adjust
For more sweetness, add a little extra brown sugar. For more heat, add hot sauce. For extra tang, squeeze in more lime.
7. Garnish & Serve
Serve hot, topped with plenty of fresh chopped mango, cilantro, and lime juice.