Are you craving a soup that combines the zesty kick of Mexican cuisine with hearty, wholesome ingredients? Look no further than this mouthwatering Salsa Verde Chicken Soup with Squash! In just 45 minutes, you'll transform simple ingredients into a flavor-packed meal that will warm your soul and tantalize your senses. Packed with tender chicken, vibrant vegetables, and a spicy salsa verde base, this recipe is about to become your new go-to comfort food that promises to impress both family and friends.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup salsa verde
- 4 cups chicken broth
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping vegetables: dice zucchini and yellow squash into small, uniform cubes, finely chop the onion, and mince the garlic cloves.
- Heat a large soup pot or Dutch oven over medium heat. Add a small amount of oil and sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Sprinkle cumin over the onion and garlic mixture, stirring to distribute the spice evenly and toast it lightly for enhanced flavor.
- Pour in chicken broth and salsa verde, stirring to combine all ingredients thoroughly.
- Add diced zucchini and yellow squash to the broth, allowing them to simmer and soften for about 5-7 minutes.
- Incorporate the shredded cooked chicken into the soup, stirring gently to distribute evenly.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Simmer the soup for an additional 10-15 minutes to allow flavors to meld and vegetables to become tender.
- Remove from heat and let the soup rest for 2-3 minutes before serving.
- Ladle soup into bowls and garnish with fresh chopped cilantro just before serving.
Tips
- Use pre-cooked or rotisserie chicken to save time and add extra flavor
- For best results, dice vegetables into uniform small cubes to ensure even cooking
- Toast the cumin briefly to enhance its aromatic qualities and deepen the soup's flavor profile
- If you prefer a spicier soup, choose a hot salsa verde or add a few dashes of hot sauce
- Fresh cilantro is key - chop it just before serving to maintain its bright flavor and color
- Let the soup rest for a few minutes after cooking to allow flavors to fully develop
- This soup freezes beautifully - make a double batch and save some for later
- For a lighter version, use low-sodium chicken broth and skinless chicken breast
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 70mg
