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Creamy Salsa Potato Soup with Shredded Chicken

A rich and creamy Tex-Mex inspired potato soup with shredded chicken that can be prepared in just 30 minutes. It offers a delightful kick, making it perfect for cozy evenings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Tex-Mex
Calories: 360
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tablespoons butter For sautéing the vegetables
  • 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
  • Salt and black pepper to taste
Main Ingredients
  • 1 1/2 large russet potatoes, peeled and cut into small cubes For creaminess
  • 4 cups chicken or vegetable broth
  • 1 1/2 cups chunky red salsa
  • 1 1/2 cups green salsa
  • 3 tablespoons hot sauce, or to taste
  • 1 1/2 cups cooked, shredded chicken
  • 1/3 cup fresh cilantro, chopped
Optional Toppings
  • Plain yogurt or sour cream For creaminess
  • Shredded cheddar cheese
  • Sliced avocado
  • Chopped green onions
  • Lime wedges
  • Tortilla chips For crunch

Method
 

Preparation
  1. In a large pot over medium heat, melt the butter.
  2. Toss in the finely chopped onion, carrots, celery, and garlic. Sauté for about 4 to 5 minutes, stirring occasionally until the vegetables soften.
  3. Sprinkle in the taco seasoning, adding salt and pepper to taste. Stir well to incorporate.
Cooking
  1. Pour in the broth and add the cubed potatoes. Bring to a gentle simmer and cook for 12 to 15 minutes until tender.
  2. Stir in the red salsa, green salsa, and hot sauce. Add the shredded chicken and cilantro.
  3. Allow to simmer for another 5 to 7 minutes, blending the flavors.
  4. Ladle into bowls and add your favorite toppings.

Notes

This soup keeps well in the fridge for a few days and freezes beautifully. Adjust salsa and hot sauce for desired heat levels.