Easy Chicken Soup with Salsa Verde
Easy Chicken Soup with Salsa Verde
Ingredients
- 1 carton Kettle & Fire chicken cooking broth
- 2 tablespoons olive oil
- 1 onion, large, diced
- 2 cups carrots, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 8 ounces mushrooms, sliced
- 2 cups red salsa
- 2 cups green salsa
- 1 teaspoon dried basil
- as needed kosher salt
- 4 cups rotisserie chicken, shredded
For Serving and Garnish
- as needed fresh cilantro, chopped
- as needed lime wedges
- as needed shredded cheese, optional
- as needed fried tortilla strips, optional
Instructions
- 1
In a large soup pot, heat the olive oil over medium-high heat. Add the diced onions and carrots, followed by a pinch of kosher salt. Sauté until the onions are translucent and the carrots are soft, about 5 minutes.
⏱️ 5 min
- 2
Stir in the minced garlic and cook until fragrant, about 30 seconds.
⏱️ 1 min
- 3
Add the diced celery, diced green bell pepper, and sliced mushrooms to the pot. Pour the Kettle & Fire chicken cooking broth over the vegetables and stir in the red salsa and green salsa. Add the dried basil and mix thoroughly.
⏱️ 3 min
- 4
Bring the soup to a boil, then reduce heat slightly and cook on high heat for 8-10 minutes, or until the vegetables are soft.
⏱️ 9 min
- 5
Uncover the pot and reduce the heat to medium-low. Add the shredded rotisserie chicken and allow it to heat through, stirring occasionally, about 2 minutes.
⏱️ 2 min
- 6
Taste the soup and add more kosher salt if desired.
⏱️ 1 min
- 7
Remove the pot from heat. Dish the soup into individual bowls.
⏱️ 1 min
- 8
Garnish with fresh cilantro leaves and serve with lime wedges. Optionally, add shredded cheese and fried tortilla strips.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Chicken Soup with Salsa Verde
- 1 carton Kettle & Fire chicken cooking broth
- 2 tablespoons olive oil
- 1 onion, large, diced
- 2 cups carrots, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 8 ounces mushrooms, sliced
- 2 cups red salsa
- 2 cups green salsa
- 1 teaspoon dried basil
- as needed kosher salt
- 4 cups rotisserie chicken, shredded
For Serving and Garnish
- as needed fresh cilantro, chopped
- as needed lime wedges
- as needed shredded cheese, optional
- as needed fried tortilla strips, optional
Instructions
- 1
In a large soup pot, heat the olive oil over medium-high heat. Add the diced onions and carrots, followed by a pinch of kosher salt. Sauté until the onions are translucent and the carrots are soft, about 5 minutes.
⏱️ 5 min - 2
Stir in the minced garlic and cook until fragrant, about 30 seconds.
⏱️ 1 min - 3
Add the diced celery, diced green bell pepper, and sliced mushrooms to the pot. Pour the Kettle & Fire chicken cooking broth over the vegetables and stir in the red salsa and green salsa. Add the dried basil and mix thoroughly.
⏱️ 3 min - 4
Bring the soup to a boil, then reduce heat slightly and cook on high heat for 8-10 minutes, or until the vegetables are soft.
⏱️ 9 min - 5
Uncover the pot and reduce the heat to medium-low. Add the shredded rotisserie chicken and allow it to heat through, stirring occasionally, about 2 minutes.
⏱️ 2 min - 6
Taste the soup and add more kosher salt if desired.
⏱️ 1 min - 7
Remove the pot from heat. Dish the soup into individual bowls.
⏱️ 1 min - 8
Garnish with fresh cilantro leaves and serve with lime wedges. Optionally, add shredded cheese and fried tortilla strips.
⏱️ 1 min