Years ago, my friend and I tried a soup from Rachael Ray’s talk show that we didn’t know would turn into a family hit. Sadly, I forgot about this recipe for a long time. But then I was walking through Costco at dinner time and my kids were wolfing down free samples while I was racking my brain to figure out how I could make a super fast dinner when I got home. I did not want to fall into the $1.50 hot dog or $1.99 pizza temptation that was going to hit me when I checked out. Then, before me was a rotisserie chicken and I remembered this recipe! It couldn’t be easier, and 20 minutes after I unpacked the car, we were sitting down to this
Chicken Salsa Verde Soup
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 12 oz. jar of salsa verde (That’s the green salsa. I get mine at Trader Joe’s)
- 2 cups rotisserie chicken, shredded
- 1 quart chicken stock
Saute the onion in olive oil. While the onions are cooking, remove the rotisserie chicken from the bone and shred. After 3 or 4 minutes, add the garlic and let it cook for one minute. Add the salsa verde, rotisserie chicken and chicken stock. In place of chicken stock in a box, I use 4c. of water to 4t. (or 1T+1t) chicken base. I get organic Better Than Boullion in a huge jar for under $7 at Costco. But it’s seasonal, so I can only get it in the fall. Last year I didn’t know that, but this year I stocked up!
Bring up to a boil and then reduce heat to a simmer. Season with salt and freshly ground black pepper and cook for a few minutes to blend the flavors. I top it with a handful of tortilla chips crunched up, cheese, sour cream and fresh chopped cilantro. It’s so incredibly delicious and fast!