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Creamy salsa potato soup with shredded chicken, garnished for a Tex-Mex twist.

Creamy Salsa Potato Soup with Shredded Chicken

A heartwarming Tex-Mex potato soup loaded with flavor, comfort, and shredded chicken for a filling meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tablespoons butter adds richness and depth; use olive oil for a dairy-free alternative.
  • 1 small yellow onion, finely chopped enhances flavor; shallots work too.
  • 3/4 cup chopped carrots adds sweetness and nutrition; frozen carrots can save prep time.
  • 1/3 cup chopped celery contributes crunch; omit if not a fan.
  • 3 cloves garlic, minced aromatic flair; garlic powder can be a substitute.
  • 2 teaspoons taco-style seasoning brings Tex-Mex flair; store-bought or homemade blends work well.
  • to taste none salt and black pepper essential for flavor enhancement.
Main Ingredients
  • 1.5 large russet potatoes, peeled and cut into small cubes offers heartiness; sweet potatoes are a great swap.
  • 4 cups chicken or vegetable broth choose based on dietary preference; homemade broth adds depth.
  • 1.5 cups chunky red salsa provides flavor and texture; fresh salsa gives a vibrant touch.
  • 1.5 cups green salsa adds zing; adjust the amount based on heat tolerance.
  • 3 tablespoons hot sauce, or to taste personalize the spice level.
  • 1.5 cups cooked, shredded chicken boosts protein; canned beans work for a vegetarian option.
  • 1/3 cup fresh cilantro, chopped refreshing herbal note; parsley can substitute if needed.
Toppings
  • none none Plain yogurt or sour cream for creaminess and tang; non-dairy yogurt fits well.
  • none none Shredded cheddar cheese provides richness; try a dairy-free cheese if desired.
  • none none Sliced avocado creamy finishing touch; additional toppings, like jalapeños, offer a kick.
  • none none Chopped green onions for fresh, crisp garnish.
  • none none Lime wedges add zing and elevate the flavors.
  • none none Tortilla chips provide crunch; crushed over the soup makes a fun topping.

Method
 

Cooking
  1. In a large pot set over medium heat, melt the butter.
  2. Add the onion, carrots, celery, and garlic. Cook for about 4 to 5 minutes, stirring occasionally, until the vegetables are soft and aromatic.
  3. Sprinkle in the seasoning along with salt and black pepper. Stir well, then add the broth and cubed potatoes.
  4. Bring the soup to a gentle simmer and cook for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir in the red salsa, green salsa, and hot sauce.
  6. Add the shredded chicken and chopped cilantro. Let the soup simmer for another 5 to 7 minutes so the flavors blend and everything is warmed through.
  7. Spoon the soup into bowls and add your favorite toppings.

Notes

Store leftovers in an airtight container in the fridge for up to four days. This soup freezes well; just make sure to leave it slightly undercooked to continue cooking when reheated.