This Chicken Chile Verde Soup really hits the spot when I’m looking for a hearty soup with a little kick. The two greatest things about this soup are that some of the time I use a store bought rotisserie chicken and the other is you can dump it all into one pot and walk away.
This soup is a time saver and a family favorite. I like to use Herdez Salsa Verde because all the ingredients are readable on the label. This Chicken Chile Verde soup is great at the end of a long day or freeze it and serve later for work or school lunches.
Theres nothing better than to open the fridge when you’re in a panic and have lunch or dinner already made. This soup is the best because I can dump all the items right into a stock pot and forget about it. Then any leftovers I can freeze and save for a later time.
Everyone loves Chicken Chile Verde Soup because it’s hearty and delicious with a little kick. Serve it with a side of sliced avocado or a side salad and all of a sudden you have a pretty quick family meal.
4 cups chicken cooked and shredded
6 cups chicken broth
24 oz chile verde sauce canned or jarred
1 cup pepper jack cheese shredded
2 cups celery large chop
1 cup onion diced
2 tbsp olive oil
1/2 cup cilantro chopped
1/2 cup sour cream
Heat olive oil in stock pot over medium heat. Add onions and celery to the stock and stir to coat. Continue to stir onion and celery over medium heat to soften or 5-7 minutes.
Pour in chicken stock, chile verde sauce and chicken into the stock pot with the celery and onions. Simmer soup for 20-30 minutes.
Stir in the pepper jack cheese until melted into the soup. Serve and enjoy.
Garnish with extras if you wish. Serve hot and enjoy!
Sour cream, cilantro and chopped red onion as garnish is optional