Chicken Chile Soup

  • 6 cups chicken stock
  • 4 cups cooked shredded chicken (whole rotisserie chicken)
  • 2 cups (16 ounces) salsa verde (store-bought or homemade)
  • 2 teaspoons ground cumin

Optional toppings:
  • diced avocado
  • chopped fresh cilantro
  • shredded cheese
  • chopped green onions
  • sour cream
  • cream
  • crumbled tortilla chips

  • Shred chicken to bite size pieces.
  • Add all ingredients to stock pot and heat.
  • Prep optional toppings.
  • I like to add sour cream directly to the base if I'm not serving it to lactose-intolerant people.
  • To cool down a hot freshly served bowl of soup, I add a couple of tablespoons cream to bowl; it greatly enhances the flavor.
Serves six.

Serves five without second helpings per Jan.
The original recipe was shared with me by my niece Val. It contains beans.

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