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Need a fast, satisfying meal that makes the most of leftover chicken? This quick and easy chicken white bean salsa soup comes together in minutes using simple pantry staples—and it’s one of those recipes you’ll find yourself making again and again.
I first learned this idea from a Weight Watchers friend when I was looking for ways to use up rotisserie chicken. One quick conversation later, I was home stirring together a pot of what has now become a true staple in our kitchen.
It’s hearty, flavorful, and incredibly low-effort—no chopping, sautéing, or complicated prep required. Just a handful of ingredients and about 15 minutes stand between you and a warm, comforting bowl of soup.
Ingredients & Substitutions
- Chicken broth – Use regular or reduced-sodium. You can also substitute vegetable broth (affiliate link) for a slightly different flavor.
- Salsa – The key flavor builder. Use red, green (salsa verde), mild, medium, or hot depending on your preference. Each variation gives the soup a slightly different personality.
- Canned white beans (drained and rinsed) – Cannellini or great northern beans work well. You can easily swap in black beans, pinto beans, or even chickpeas.
- Cooked lean chicken, chopped or shredded – Perfect for leftover rotisserie chicken. You can also use cooked chicken breast, thighs, or even turkey.
- Chili powder – Adds warmth and depth. Adjust to taste.
- Ground cumin (optional) – Adds a subtle smoky flavor. Optional, but recommended.
- Optional garnishes – Fresh cilantro or green onions for brightness; a dollop of Greek yogurt or light sour cream for creaminess; or a few crushed baked tortilla chips for crunch (adjust Points as needed).
Calories and WW Points
According to my calculations, each serving has 159 calories and 0 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
How to Make Chicken White Bean Salsa Soup
Stovetop Method
Step 1: Add salsa to a large saucepan and cook over medium-high heat for about 2 minutes.
Step 2: Stir in the chicken, beans, broth, chili powder, and cumin (if using).
Step 3: Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally.
Step 4 (Optional): For a thicker texture, mash some of the beans with a potato masher (affiliate link) or use an immersion blender (affiliate link) to partially blend the soup.
Step 5: Ladle into bowls and add your favorite toppings.
Slow Cooker Method
Add all ingredients to your slow cooker. Cover and cook on LOW for 4 to 6 hours, until hot and flavors have blended.
Recipe Notes & Tips
- This is a true “pantry recipe”—perfect for those nights when you don’t feel like cooking but still want something nourishing.
- No oil, no sautéing, and minimal prep keep this recipe light and WW-friendly.
- Makes about 8 cups, so it’s great for meal prep.
Easy Variations
- Change the beans: Try black beans or pinto beans for a different twist
- Switch the salsa: Salsa verde adds a tangy, slightly brighter flavor
- Add veggies: Stir in corn, diced tomatoes, or spinach
- Make it spicier: Use hot salsa or add jalapeños
- Brighten it up: Finish with fresh lime juice and cilantro
Serving Suggestions
Enjoy this soup on its own or pair it with:
- A simple green salad
- Fresh fruit
- A slice of whole grain bread
For a heartier bowl, top with crushed baked tortilla chips, a sprinkle of cheese, or a dollop of Greek yogurt (adjust Points accordingly).
If you’ve made this Zero Point Chicken & White Bean Salsa Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chicken White Bean Salsa Soup Recipe
Equipment
Ingredients
- 4 cups chicken broth
- 12 ounces salsa (I used red, but green would be good too)
- 2 cans (about 15 ounces each) white beans, drained and rinsed
- 2 cups chopped cooked lean chicken
- 1 to 2 teaspoons chili powder, or to taste
- 1 teaspoon cumin, optional
- Garnish with cilantro, cheese, corn chips, etc., if desired
Instructions
- Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, chili powder and cumin (if desired).
- Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
- Alternatively, to make in a slow cooker, add all ingredient into your slow cooker and cook covered on low until hot, about 4 to 6 hours.
- Use a masher or immersion blender (affiliate link) to mash up some of the soup and make it a little thicker if desired.
- Top each bowl with a sprinkling of green onions or cilantro, a dollop of sour cream, and or some low-fat baked tortilla chips (if desired).
- Makes about 8 cups of soup.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) You can make it on the stove top or let it simmer in the slow cooker, whatever works best for you. And this soup can be modified in lots of ways too: Use black beans instead of white. Or green salsa instead of red. Add a can of corn. Stir in some cilantro. For spicier soup, use hot salsa. Or keep it family-friendly with mild. The choice is yours. Feel free to have fun and experiment. To make this work with WW Simply Filling (enjoy without garnishes or with WW Power Food garnishes)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use this soup as a snack in between meals or to curb my appetite late at night. Depending on how many points I have remaining, I can add tortilla strips, fat free cheese and low fat sour cream.
I did add the broth to a tablespoon of corn starch and mixed. I then added it to soup to thicken a little. In the winter I plan to a little fat free cream of chicken for a creamier texture. I would mash and blend some extra beans per your suggestion,, but to many beans upset my stomach.
Thanks for recipe. Delicious.
Sooooo yummy! Honestly I looked at the ingredients and thought to myself I have all of those on hand. I had no idea it would be so good and filling. While cooking it seemed almost watered down even though no water was added thx so much for the little tidbit to use an immersion blender. It thickened it up significantly and everything was perfect.
Excellent soup, much like tortilla soup! Quick to prepare with pantry ingredients and low points too. We topped with fat free cheddar cheese, corn and a few crushed tortilla chips. This will become one of my standbys from now on. Thanks for the great recipe!
Thank you Martha!
Great recipe. If you make it in the slow cooker, do you do it with cooked chicken or raw? Thank you!
Hi Cindy, either will work. The first time I used leftover rotisserie chicken. If you prefer, raw chicken will work too. Just cook until it’s tender. ~Martha
This simple soup is delicious!! I had salsa and chicken in the fridge and found this recipe. I added cilantro and small soup noodles. Very good!! And made in less than a half an hour!Sa
Made this tonight with some chicken I had in the freezer. Really good and so easy! Zero points too! Thanks for this one!!!!
I love this soup. We make it about 3 times a month. I put a big spoonful of plain fat free greek yogurt on the top. A few tortilla chips on the bottom of the bowl and I am ready to go. Breakfast, lunch or dinner. We use green salsa.
How would I make this in a crock pot?
Hi April, to make this in a slow cooker, just place all ingredients in the slow cooker. Stir to combine. Cover and cook on low until hot. This should take about 4 to 6 hours on low or 2 to 3 hours on high depending on how full your slow cooker is. Hope this helps. – Martha
Tried this tonight and we loved it! So simple and easy to make and yummy too!
Martha, this looks so tasty and easy to put together too!