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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.
ALWAYS ON THE GO…
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.
Some of my other FAV Soups
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making meals like this Chicken Chile Verde soup is really my trick. Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more, but I want everyone to know that cooking at home is one of my major keys to success. Every meal does not have to be epic, but when I am prepared I have a much better chance at success.
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Too Spicy?
I tend to like my food with the added kick. This Chicken Chile Verde soup is not too spicy, however if you must adjust that’s perfectly fine to do. If you like the Mexican flavor but want to dial down the spice use can use regular jack cheese.
And sometimes you can’t find pepper jack cheese, so use regular jack cheese and toss in 1/4 tsp of red pepper flakes or more if you dare!!!
Ingredients
- 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
Toppings (optional)
- 1/2 cup cilantro chopped
- 1/2 cup sour cream
Instructions
- 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!
Notes
Nutrition
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.