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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.
Delicious; it was so easy to make, and it tastes even better as a leftover.
This was absolutely delicious! I did top with a little shredded Mexican blend cheese and it was great. I’ll make this over and over again. Very filling.
Thanks for taking the time to let us know, Syd. We very much appreciate it. ~Martha
This was so easy and my whole family loved it! Your recipes have made the difference in my weight loss success!!!
Thanks Sharon!!!
Fantastic recipe! Made as directed.