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Salsa Verde Soup


  • ​One onion, diced

  • Two large carrots, diced

  • One rib of celery, diced

  • 1 tbsp olive oil

  • 1 16 oz jar salsa verde

  • 4 cups chicken stock

  • Salt and pepper to taste

  • 4 cups cooked, diced or shredded chicken

  • 2 cups white rice, cooked



  • Shredded cheddar cheese

  • Sour cream

  • Lime wedges

  • Tortilla strips

  • Cilantro leaves

Pickled Onions

  • 1 and ½ cup red wine vinegar or apple cider vinegar

  • 2 tbsp sugar

  • 1 tbsp salt

  • 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.

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