Ingredients
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One onion, diced
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Two large carrots, diced
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One rib of celery, diced
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1 tbsp olive oil
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1 16 oz jar salsa verde
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4 cups chicken stock
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Salt and pepper to taste
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4 cups cooked, diced or shredded chicken
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2 cups white rice, cooked
Toppings
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Shredded cheddar cheese
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Sour cream
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Lime wedges
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Tortilla strips
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Cilantro leaves
Pickled Onions
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1 and ½ cup red wine vinegar or apple cider vinegar
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2 tbsp sugar
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1 tbsp salt
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One red onion, halved and thinly sliced
Step 1
In a large pot, saute onions, carrots, and celery in olive oil until soft. Add salsa verde and chicken stock.
Step 2
Bring to a boil, and then reduce to a simmer for 20 minutes. Taste, and add salt and pepper as needed.
Step 3
Add cooked chicken, and heat through.
Step 4
To serve, scoop ⅓ cup rice into individual bowls, then add soup. Top as desired.
Step 5
Place sliced red onion in a heatproof container. In a small pot, bring vinegar, sugar and salt and a 1/4 cup water to a boil. Pour over sliced onions. Refrigerate at least 30 minutes before enjoying.