Salsa Verde Chicken Soup

Cooking the chicken
3 Boneless chicken breasts
1 containerMrs. A's Salsa Verde
½ Onion, diced
½Fresh jalapeño, diced
Making the soup
2 boxesLow-sodium chicken broth
½Onion, diced
2 smallCarrots, diced
2Zucchini, diced small
2 stalksCelery, diced small
1 small canDiced Ortega green chilies
1Tomato, diced
Salt and pepper
Cilantro, chopped


In a crockpot cook the chicken, the container of Salsa Verde, the half onion chopped and the jalapeño.

Cook on low all day or night. Shred the chicken with 2 forks when done.

The next day, sauté until soft the other half onion, carrots, zucchini, and celery.

Add the chicken broth, Ortega chilies, tomato, and the Salsa Verde Chicken.

Top with cilantro and a squeeze of fresh lime.

Also enjoy the chicken in burritos, tacos or quesadillas.

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