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Creamy Salsa Potato Soup with Shredded Chicken

A comforting and creamy Tex-Mex soup filled with robust flavors and hearty ingredients, perfect for cozy evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 3 tablespoons butter For sautéing 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
  • to taste Salt and black pepper
Main ingredients
  • 1 1/2 large russet potatoes, peeled and cut into small cubes Cut into uniform pieces for even cooking.
  • 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 Adjust for desired heat level.
  • 1 1/2 cups cooked, shredded chicken You can use leftover grilled chicken.
Garnishes
  • 1/3 cup fresh cilantro, chopped For garnish.
  • to taste Plain yogurt or sour cream Optional topping.
  • to taste shredded cheddar cheese Optional topping.
  • to taste sliced avocado Optional topping.
  • to taste chopped green onions Optional topping.
  • to taste lime wedges Optional topping.
  • to taste tortilla chips Optional topping.

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 until the vegetables soften.
  3. Sprinkle in the taco seasoning, adding salt and pepper to taste. Stir well to combine.
Cooking
  1. Pour in the broth and add the cubed potatoes. Bring the mixture to a gentle simmer.
  2. Let it cook for 12 to 15 minutes until the potatoes are tender when pierced with a fork.
  3. Stir in the red salsa, green salsa, and hot sauce. Add the shredded chicken and cilantro.
  4. Let everything simmer together for another 5 to 7 minutes to meld the flavors.
Serving
  1. Ladle the soup into bowls and top with your favorite garnishes.

Notes

This soup keeps well in the fridge for a few days and freezes perfectly for up to 3 months. Adjust toppings based on personal preference.