DistributorsMain dishes · CRESPO KITCHEN
Mango Salsa Verde Chicken Soup
Chicken, wild rice and vegetables in a mango-coconut broth.
Fresh mango
© 2026 National Mango BoardIngredients
- 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 (1 pound) cut through the equator to create 2 thin fillets
- 3/4 cup uncooked wild rice blend
- 1 15 oz can fire roasted tomatoes with juices
- 1 zucchini sliced and quartered
- 1 13.5 oz can coconut milk (lite is fine)
- 1 cup roughly chopped mango (1 large mango)
- 1 tbsp brown sugar
- 1 tbsp chicken bouillon
- 1/2 tsp smoked paprika
- 1 cup mild salsa verde
- 2 tbsp lime juice
- 1 tbsp cornstarch
- 1 tsp EACH ground cumin, chili powder
- ¼-½ tsp chipotle chili powder
- chopped mangos a MUST!
- lime juice
- cilantro
Method
- Sear chicken in the oil for about 2 minutes per side. Add stock and rice, bring to a boil and simmer for 15–20 minutes. Remove chicken once it reaches 165°F and shred.
- Blend coconut milk, the cup of mango, sugar, bouillon, paprika, salsa verde, lime, cornstarch, cumin and chile powders.
- Add this mixture to the pot with beans and tomatoes. Simmer for another 20–30 minutes, or until the rice is tender.
- Return chicken to the pot with bell pepper and zucchini. Cook briefly until heated through and the vegetables soften. Serve with fresh mango, lime and cilantro.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Jen Sattley, Carlsbad Cravings; National Mango Board