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–+ servings

Creamy Salsa Potato Soup with Shredded Chicken

This comforting Tex-Mex soup blends creamy potatoes with zesty salsas and tender shredded chicken, finishing with fresh cilantro and lime for a warm hug in a bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 3 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 3/4 cup chopped carrots
  • 1/3 cup chopped celery
  • 3 cloves garlic, minced
  • 2 teaspoons taco-style seasoning
  • to taste Salt and black pepper
  • 1.5 large russet potatoes, peeled and cut into small cubes
  • 4 cups chicken or vegetable broth
  • 1.5 cups chunky red salsa
  • 1.5 cups green salsa
  • 3 tablespoons hot sauce (or to taste)
  • 1.5 cups cooked, shredded chicken
  • 1/3 cup fresh cilantro, chopped
Optional toppings
  • to taste Plain yogurt or sour cream
  • to taste shredded cheddar cheese
  • to taste sliced avocado
  • to taste chopped green onions
  • to taste lime wedges
  • to taste tortilla chips

Method
 

Preparation
  1. In a large pot set over medium heat, melt the butter until it’s bubbly and fragrant.
  2. Toss in the finely chopped onion, carrots, celery, and minced garlic. Sauté for about 4 to 5 minutes, stirring occasionally, until the veggies are soft and aromatic.
  3. Sprinkle in the taco seasoning along with salt and black pepper; stir to blend the flavors.
  4. Add the broth and cubed potatoes, bringing everything to a gentle simmer. Cook for 12 to 15 minutes, until tender.
  5. Stir in the red salsa, green salsa, and your preferred amount of hot sauce.
  6. Add the shredded chicken and chopped cilantro, simmer for another 5 to 7 minutes.
  7. Ladle the soup into bowls and add your favorite toppings.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 5g

Notes

This soup keeps beautifully for up to four days in the fridge and can be frozen for up to three months. Add a splash of water or broth when reheating if needed. Customize it with different salsas or proteins for variation.

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