Smoked Salsa Verde Chicken Soup Recipe

5 from 1 vote

Smoked Salsa Verde Chicken Soup Recipe

Recipe for Smoked Chicken Salsa Verde Soup. A quick, easy, soul-soothing, cold-calming, smoky delicious soup for when you’re not feeling well. And three variations for this easy soup during cold season.

Prep Time10

Cook Time20

Course: Entree, Soup

Cuisine: Mexican, Mexican American, Tex-mex

Servings: -6 servings

Author: Mary Cressler

Cost: $15

Ingredients

4 cups smoked chicken stock (Recipe from our cookbook Fire + Wine, or regular chicken stock, see notes)
4 cups smoked chicken, shredded (or other chicken, see notes)
2 cans white beans, sometimes called Great Northern Beans, drained and rinsed
1 jar verde salsa (8-12 oz, depending on the brand)
½ teaspoon kosher salt
2 limes (Juice one and cut the second into wedges for garnish)
Optional toppings: shredded cheese, sour cream, avocado, fresh cilantro, crushed tortilla chips

Instructions

Simmer: Bring a large stock pot to medium heat. Add the stock, then shredded smoked chicken, beans, and verde salsa. Simmer for 15-20 minutes. Add salt to taste.
Add Lime: Before serving, squeeze the juice of one lime into the pot and stir together.
Add Toppings: Serve with your favorite toppings; shredded cheese, sour cream, avocado, fresh cilantro, crushed tortilla chips, more lime, you name it.

Notes

See post for alternative methods, using smoked stock, smoked whole roaster chicken, Vindulge Smoked Tomatillo Salsa, as alternatives. This is a very adaptable recipe. You can mix and match based on what you have at your convenience.

Nutrition